Hapa Poke Recipe

1. Prepare fish

Pat the ahi and local fish dry with paper towels. Trim any sinew. Cut into uniform 1/2-inch cubes so texture is consistent.

2. Slice onion and green onion

Very thinly slice the Maui onion and place in a small bowl of ice water for 5 minutes to mellow sharpness, then drain well. Thinly slice the green onion on a bias and set aside.

3. In a medium mixing bowl combine the light soy sauce, sesame oil, optional crushed red pepper (if using), and freshly ground black pepper. Stir to combine.

4. Add the cubed fish to the sauce and gently toss to coat. Let marinate on the counter for 5–8 minutes — poke is traditionally briefly marinated so the soy penetrates but fish remains firm.

5. Fold in the drained Maui onion, chopped ogo, and ināmonā. Gently mix until ingredients are evenly distributed. Taste and adjust seasoning: add up to 1/4–1/2 tsp Hawaiian/sea salt if needed, or another 1/2 tbs soy for more saltiness.

6. Stir in the sliced green onion and toasted sesame seeds just before serving to preserve their texture.

7. If serving with rice, divide 2 cups steamed short-grain rice between 2–3 bowls.

8. Spoon the poke over the rice or arrange over a bed of mixed greens. Garnish with pickled ginger (if using) and lime wedges. Serve immediately so fish stays at ideal texture.