Vou Williams: My Hawai’ian-style tuna poke

Thursday April 09, 2020 Written by Published in Art
If you’re one of the lucky people who has got fresh tuna, this Hawai’ian-style poke recipe has a bit of zing. 20040806 If you’re one of the lucky people who has got fresh tuna, this Hawai’ian-style poke recipe has a bit of zing. 20040806

What is Hawaiian poke? Well, it is simply diced raw fish mixed in soya sauce, sesame oil, seaweed and chilli pepper.

It is different from our raw fish, which we have with lemon and coconut cream.

So I have decided to share my own style of Hawai’ian poke with similar ingredients and a little of our Cook Islands-style ika mata.

This is a quick and easy dish to make at home and it is definitely delicious and one of my favourite raw fish dishes to have on a nice hot day.

As part of my cooking career I have worked with tuna for as long as I can remember, so I have learnt how to cook or create different tuna dishes.

When we are loaded with yellowfin tuna at Bite Time café, we also have tuna specials like seared tuna salads, crumbled tuna fish and chips, grilled gourmet tuna sandwiches and of course tuna poke.

Sadly we are closed till further notice due to Covid-19.

But on a good note, our master fisherman and owner of Bite Time and Body Fuel cafe Junior Ioapa is still fishing every day to supply fresh fish for you and your family at a good rate to help our community during this hard time.

We are selling most days and you find that on Facebook on our Cook Islands community page, or phone 81100 for more info.

So if you’re one of the lucky people who has got fresh tuna, here is my Hawai’ian style poke recipe for you to try.

It's as easy as four steps with very few ingredients, and it goes really well with rice.

 

Hawaii’an poke with a hint of ika mata

Ingredients

250g fresh yellowfin tuna

Chopped spring onion

1/2 cup Kikkoman soy sauce

3 cloves chopped garlic

1/4 cup sweet chilli sauce

2 Tbsp olive oil

1 lime

1 fresh chilli (optional)

Salt and pepper

 

Method

1 Cut bloodlines off tuna and cut into cubes, then put into a separate bowl and into the fridge.

2 Put the rest of the ingredients into another bowl and mix together, except for the lime and spring onions.

3 Squeeze the whole lime into the bowl of fish and put aside for five minutes.

4 Give the tuna a mix then pour the sauce into the fish bowl and give that a mix, too. Add a pinch of salt and a little pepper to your liking then mix again,, add spring onions on top, and it’s ready to eat.

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