Island Style Poke Recipe
classic dish wok charred with a spicy serrano pepper kick
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Ingredients
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Poke Base
Island Charred Sauce & Marinade
Wok Char & Finish
Method
Poke Base
- 1
Prepare Tuna
Pat the ahi tuna dry with paper towels. Trim any sinew and cut into uniform 1/2-inch cubes. Place the tuna cubes in a chilled mixing bowl and keep refrigerated while you prepare the rest of the components.
- 2
Prep Aromatics
Thinly slice the green onions separating whites from greens. Finely dice 1/2 cup red onion. Roughly chop cilantro and lightly toast then chop macadamia nuts if not already toasted. Measure out sesame seeds and toasted coconut flakes.
Island Charred Sauce & Marinade
- 3
Make Marinade
In a small bowl whisk together light soy sauce, sesame oil, rice vinegar, brown sugar, grated ginger, minced garlic and gochujang (if using) until the sugar dissolves. Add thinly sliced Serrano pepper and toasted coconut flakes. Taste and adjust heat by adding or removing Serrano seeds; the sauce should be bright, slightly sweet, and assertively spicy.
- 4
Marinate Tuna Briefly
Pour about two-thirds of the marinade over the cubed tuna and gently fold to coat. Reserve the remaining marinade for finishing. Let tuna sit in the refrigerator for 8–12 minutes—enough to absorb flavor but not so long that the texture becomes too 'cured.'
Wok Char & Finish
- 5
- 6
Wok-Char the Tuna
Using a slotted spoon or spider, remove tuna from marinade letting excess drip back into the bowl. Working quickly in a single layer (do not overcrowd), add half the tuna to the hot wok and let it sear without moving for 20–30 seconds to create charred edges, then toss or flip briefly to sear the other sides for another 10–20 seconds. Transfer charred tuna to a bowl and repeat with remaining tuna. The goal is a lightly seared exterior with rare center; total hot time per piece ~40–60 seconds.
- 7
Finish and Dress
Return all charred tuna to the bowl, pour the reserved marinade over the top along with lime juice, green onion whites, red onion, toasted sesame seeds, chopped toasted coconut flakes, crushed macadamia nuts, cilantro and the remaining green onion greens. Sprinkle with salt and freshly ground black pepper; toss gently to combine. If you like extra charred flavor, spoon a teaspoon of the hot wok oil into the reserved marinade before dressing.
- 8
Plate and Garnish
Spoon the poke into bowls over steamed rice, chilled sushi rice, or a bed of greens. Finish with a dusting of furikake or crushed nori and an extra pinch of sesame seeds. Serve immediately with lime wedges on the side.
