Chef Sam Choy Archives - Taste With The Eyes

Tuna Poke Tostadas, Avocado Crema

Albacore Tuna Poke Tostadas
Chile Marinade with Peanuts
Avocado-Tomatillo Crema
Green Cabbage, Red Chile, Cilantro

Poke is a traditional Hawaiian delicacy, featuring marinated chunks of raw fish, often tuna, seasoned with soy sauce, sesame oil, seaweed, and onions. The term poke originates from Hawaiian, meaning “to slice” or “to cut crosswise into pieces.”

The surge in popularity of poke owes much to figures like Sam Choy, affectionately known as the “Godfather of Poke.” I had the privilege of interviewing him back in 2014. Charming and dynamic, Sam Choy is a celebrated chef and restaurateur who played a significant role in spreading the appeal of poke globally.

While poke has its roots firmly planted in Hawaiian culture, it has transcended boundaries and become a beloved dish worldwide.

Here, a delightful example of this cross-cultural fusion is Tuna Poke Tostadas with Avocado-Tomatillo Crema. This dish seamlessly blends the flavors of Hawaii and Mexico, offering a tantalizing culinary experience that showcases the best of both traditions.

Tuna Poke Tostadas, Avocado Crema

Tuna Poke Tostadas Recipe

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Albacore Poke, Jamaican Flavors

Albacore Tuna Poke with Jamaican Flair

This Albacore Tuna Poke is a colorful fusion dish, where sashimi-quality tuna and avocado cubes meet a marinade of coconut milk, tamarind paste, lime juice, and a touch of fish sauce.

With each bite, you’re gently transported to the sun-kissed shores of Jamaica. The tender tuna, the creaminess of coconut, the sweet-tart tamarind, and the citrusy notes of lime are a subtle nod to the island’s culinary charm. Roasted peanuts seal the deal as they incorporate the distinctive flavors of Jamaican jerk seasoning, a well-known and iconic element of Jamaican cuisine.

Albacore Poke, Jamaican Flavors

Jerk Peanuts

1 c. roasted/salted peanuts

3 T. jerk seasoning

2 T. olive oil

Toss peanuts with jerk seasoning and oil. Cook on a baking sheet lined with aluminum foil in a 325°F pre-heated oven for 20 minutes. Let cool completely. There will be plenty peanuts leftover for snacking.

Jerk Seasoning

While readily available store-bought jerk seasoning can be a convenient option, there’s an undeniable charm in crafting your own jerk seasoning from scratch, utilizing an assortment of spices commonly found in your pantry. Whether your spice rack is fully stocked or you find yourself with a few ingredients missing, fear not; your homemade jerk seasoning will still infuse these peanuts with vibrant Jamaican flavors. Feel free to adjust ingredients to your liking.

1. 1/2 tablespoon onion powder
2. 1/2 tablespoon garlic powder
3. 1/2 tablespoon dried onion salt
4. 2 teaspoons dried thyme
5. 1 teaspoon ground black pepper
6. 1 teaspoon ground cumin
7. 1 teaspoon smoked paprika
8. 1 teaspoon cayenne pepper
9. 1 teaspoon coarse sea salt
10. 1/2 teaspoon ground allspice
11. 1/2 teaspoon ground ginger
12. 1/2 teaspoon chili flakes
13. 1/4 teaspoon ground cinnamon
14. 1/4 teaspoon ground nutmeg
15. 1/8 teaspoon ground cloves
16. 1 tablespoon brown sugar

In a small bowl, mix everything except the brown sugar, then mix in the brown sugar (because it is moist). This will make more than needed for the peanut recipe. Store the remainder in an air-tight container for other uses.

Albacore Poke

1/2 c. coconut milk (unsweetened)

1 1/2 T. tamarind paste

1 T. lime juice

2 t. fish sauce

1 portion sashimi-quality albacore tuna (8 to 10 ounces), cubed

1 avocado (ripe but not soft), cubed

little multi-colored cherry tomatoes

cilantro, torn

mint, torn

scallion, sliced

flaky sea salt

In a medium bowl, whisk coconut milk with tamarind paste, lime juice, and fish sauce. Add cubed albacore, toss to coat and refrigerate for 30 minutes.

Albacore Poke, Jamaican Flavors

To Plate

After 30 minutes, add avocado to the marinated albacore and gently toss to coat. Spoon albacore and avocado cubes into two or three shallow bowls. Arrange tomatoes, jerk peanuts, cilantro, mint, and scallions on top. Season with flaky sea salt. Serve extra sea salt and peanuts on the side. Vegetable-flavored corn chips add another pop of color contributing to the lively nature of Jamaican culinary style.

Inspiration

This dish was inspired by New Orleans Chef Nina Compton in Food & Wine magazine were she pairs her version with McBride Sisters Collection Reserve Chardonnay. “The crisp nature of the wine and the fact that it has just the right amount of acidity lend a great contrast to the richness of the tuna and coconut milk.”

More About Poke

My Interview with Chef Sam Choy on Sustainability and Poke here.

Known as the “Godfather of Poke,” Choy loves working with fresh fish and keeping it simple. The word poke (pronounced PO-kay) describes the method of preparation by cutting into cubes or slicing. Fish, vegetables, and even tofu – can all become poke. Choy is famous for making poke super-popular in the Islands when in 1991 he and a friend sponsored the first poke contest on the Big Island.

Salmon Cucumber Poke Bowl here

More Albacore

Albacore Tataki, Beluga Lentils, Lemon Soy Emulsion here

Elegant Seared Albacore, Roasted Mushrooms, Demi-Glace here

Flaming Seared Albacore, Peppercorn Brandy Cream Flambé here

Salmon Cucumber Poke Bowl

Salmon Cucumber Poke Bowl
Almond Ginger Scallion Ponzu

“Chopped raw fish, or poke, was part of my everyday life when I was growing up in La’ie, the rural town on O’ahu’s north shore. The sea was our playground,” penned Chef Sam Choy in his book Poke, Mutual Publishing, 2009.

In the old days, fresh-caught reef fish would be cut up and seasoned with salt produced by evaporation of the ocean water. Then inamona (ground roasted candlenut) and limu (seaweed) were mixed in. That’s it.

As a nod to Hawaiian poke of the past…here, buttery marcona almonds stand in for local candlenuts, and dashi seaweed broth brings the essence of the sea. Ginger, scallions, soy sauce, and yuzu juice lend background complexity and Japanese touches, while cucumber adds a cool fresh crunch. But this recipe keeps true to its old-style Hawaiian roots – simple, delicious, and uncomplicated – high quality fish with no spicy mayonnaise or syrupy sauces squirted on top.

Chef Sam Choy is a four-time nominee for the James Beard Best Pacific Regional chef award, winning in 2004. He is often credited as the “Godfather of Poke” and the Culinary Ambassador of the Big Island. Read my interview with him about poke and sustainability here.

Salmon Cucumber Poke Bowl Recipe

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This Is Dynamite!

Salmon and Scallop Dynamite

We’ve been enjoying Dynamite at sushi restaurants for decades, but had never thought to prepare it at home. Recently we enjoyed another fabulous meal at Roy Choi’s Best Friend on the Vegas Strip. Every single dish was intriguing, with bold delicious flavors. His Uni Dynamite Rice was no exception.

Now, the other day I made another fantastic platter of sockeye salmon crudo, and had some leftover pieces of salmon after I had arranged the fish on the plate. Since receiving my shipment of sashimi-grade Alaskan salmon, I’ve been looking for more raw fish recipes. I pulled out Chef Sam Choy’s cookbook, Poke, and came across his recipe for Salmon Dynamite.

As a super-tasty use for my leftover salmon pieces and a way to reimagine Best Friend’s dish… the inspiration for my Salmon and Scallop Dynamite recipe comes from Chef Roy Choi and Chef Sam Choy. A Choi-Choy Dynamite you might say.

Salmon and Scallop Dynamite

Sam Choy is a four-time nominee for the James Beard Best Pacific Regional chef award, winning in 2004. He is often credited as the “Godfather of Poke” and the Culinary Ambassador of the Big Island. Read my interview with him about poke and sustainability here.

Uni Dynamite Rice at Best Friend, Las Vegas — Uni Dynamite Rice at Roy Choi’s Best Friend, Las Vegas

Chef Roy Choi’s amazing Uni Dynamite Rice is pictured above with salmon roe, sriracha, yuzu, and sesame. All the dishes we have tried are unique and mind-blowing. On a previous visit to Best Friend we had an extraordinary vegetarian Eggplant Schnitzel, read about it here.

The Chef says of his restaurant at Park MGM, “It’s Koreatown in a capsule – a portal to the streets of LA, but also rooted in what makes Las Vegas… VEGAS.”

Salmon and Scallop Dynamite Recipe

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Sustainable Seafood Expo & Chef’s Table Dinner at CRAFTED

Last weekend I wrote about our fabulous holiday party held at Brouwerij West in Warehouse No. 9 at the Port of Los Angeles. Due to the overwhelming local response and interest in the new brewery and Crafted, I decided to share another event that I attended at Crafted a little while back. Crafted is right next door to Brouwerij West, located in Warehouse No. 10. The event was the 2nd Annual Sustainable Seafood Expo and Chef’s Table Dinner, hosted by the Cabrillo Marine Aquarium and Friends.

The Expo was designed to help consumers choose the right fish for their dish – one that’s healthy and good for the environment as well. Choosing the right fish can have a positive impact on the marine environment and the Cabrillo Marine Aquarium leads the way in educating local consumers, chefs, and restaurateurs on this topic.

Chefs, Fishermen, Local Experts, and A Real Mermaid were on hand to explain fisheries, habitats, and species management to promote and sustain wild, diverse, and healthy ocean ecosystems that will last long into the future. Ongoing seafood sampling and educational opportunities were available at booths throughout the Expo. The dinner was a stunning al fresco farm-to-table dining experience, featuring locally sourced seafood and seasonal fare prepared by Chef Paul Buchanan of Primal Alchemy.

BROUWERIJ WEST is a SAN PEDRO BREWERY & TASTING ROOM – Brewing Belgian-inspired craft beers in a restored massive WWII- era Warehouse No. 9 at the Port of Los Angeles.

CRAFTED AT THE PORT OF LOS ANGELES is a large-scale permanent handmade artisan marketplace. The classically restored Warehouse No. 10 is home to more than 100 individual artists, crafters and food makers, each presenting their unique handcrafted goods in a vibrant patchwork of shop spaces.

Sustainable Seafood Expo

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