One of the most difficult dishes to make is Fish. I have no idea how to cook, bake, smoke, or fry fish. All my attempts have failed. It's my least favorite. Well, except it being raw. There is a great recipe for a dish called Ahi Poke. It's a must have at any party you have here in Hawaii. It's the best and the only "fish" i would dare eat. If you like sashimi, this dish wouldn't be such a bad idea.

Ahi Poke
2 lbs fresh ahi tuna
1 small round onion, julienne cut (Maui Onions preferred)
3 green onions, diced
1/2 teaspoon freshly grated fresh ginger
3 finely diced garlic cloves
1/2 cup soy sauce
1 teaspoon sesame oil
1/2 teaspoon crushed red pepper flakes
1 teaspoon Chinese chili sauce (Rooster Brand)
1 teaspoon hawaiian sea salt or 1 teaspoon kosher salt

Directions:

1. Cut Ahi into at least 1/2" cubes - set aside & refrigerate.
2. Combine all other ingredients in a large glass bowl & refrigerate for at least 30 minutes.
3. When ready to serve toss Ahi and other ingredients together.
4. Serve on chilled platter with chopsticks or toothpicks.

Or if you want to try a Spicy Ahi Poke:

1 lb yellowfin tuna steak, sushi or sashimi grade (fresh or flash frozen)
about 1 tbsp soy sauce, to taste
about 1/2 tbsp sesame oil, to taste
2 scallions, chopped finely
1/4 onion, sliced (optional)
2 tbsp mayonnaise
2 tbsp sriracha sauce (adjust depending on how spicy you like it)
2 tsp tobiko or masago, if you feel like splurging

1. If tuna is frozen, thaw by submerging in room temperature water for 30 minutes.
2. When tuna is just short of fully thawed, slice into small cubes, around 1 inch. You could do larger or smaller, whatever you prefer. I tend to go a bit smaller for more flavor.
3. Combine in a bowl with 1 tbsp soy sauce, 1/2 tbsp sesame oil, and 1 chopped scallion. I don’t really measure the soy sauce or sesame oil, but use whatever is enough to coat the tuna thinly. Chill in fridge for about 30 minutes. (See recipe below for regular shoyu poke — basically, you can stop here, but with a bit more marinade and a few optional additions.)
4. Combine mayo, sriracha, remaining scallions (reserving a bit for topping), and 1 tbsp tobiko or masago, whisking briefly until combined. When tuna is chilled, add the spicy mayo and mix gently until fully coated. I just get right in there and use my hands.
5. Top with a bit more tobiko and scallions, and serve! The poke will be good for up to one day, but is best eaten fresh.



For me, It's to die for. lol Not literally of course. But I can never refrain from salivating when there's poke (pronounced po-keh rather than po-kay) in the house.

Anybody have some tips or recipes to share. I would GREATLY appreciate it.