Shoyu and Sesame Oil Poke
Traditionally, Hawaiian fishermen made poke by mixing cubed tuna with seaweed, salt, and sweet Maui onions. The humble snack has taken myriad forms since then, but today, when most people think of poke, they think of a variation called shoyu, says Crane. It contains tuna, sesame oil, and tamari shoyu (fermented soy sauce). For a more buttery umami flavor, swap the tuna for tako (octopus).
1 lb fresh ahi tuna
3 tbsp tamari shoyu
1 tbsp sesame oil
1 tbsp chili oil
1/3 cup sweet onion, chopped fine
1/2 tsp grated ginger
1 tsp oyster sauce
1/4 cup scallions, julienned or chopped
1 avocado, cubed
Toasted sesame seeds, to taste
1) Pat ahi dry. Using a sharp knife, slice fish into uniform 1/2-inch cubes.
2) In a medium-size bowl, mix together shoyu, sesame oil, chili oil, onion, ginger and oyster sauce. Add ahi cubes and cover with the marinade mixture, folding everything together until fish is fully coated. “Put the bowl in the refrigerator and let the fish marinate for 35 to 45 minutes,” Crane says.
3) Top with scallions, avocado, and sesame seeds. Or don’t, says Crane: “Poke is like salad—toss in whatever suits you.”
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