ʻAhi Poke

By Chef Paul Matsumoto

Ingredients

1 1/2 lbs ʻahi (preferably poke grade or higher), diced into 1/2 inch cubes

TT kosher salt

2 Tbsp soy sauce, preferably Yamasa brand

1 tsp Sambal Olek

1 each Maui onion, sliced thin

1/2 cup Ogo, chopped

1/4 cup Green Onions, chopped

1 Tbsp sesame oil, preferably Kadoya brand

Directions

In a large bowl, combine the ʻahi and salt and let sit about 5 minutes until the fish has absorbed the salt.

Add the soy sauce, sambal, Maui onions, ogo, and green onions and mix well.

Taste and adjust seasonings as needed.

Stir in the sesame oil and serve immediately in a chilled dish.

Recipe edited by Sarah Burchard