Hapa Poke Recipe
Fresh Ahi & Fresh Local Fish, Maui Onion, Inamona, Ogo
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Ingredients
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Poke
To serve
Method
Poke
- 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.
To serve
- 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.
