poke Archives - Taste With The Eyes

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

Continue reading “Salmon Cucumber Poke Bowl”

Ahi Poke and Seared Ahi

Hawaiian Ahi Poke and Seared Ahi

As food photographer for the upcoming 4th Annual Sustainable Seafood Expo, I had the opportunity to meet Shane Yoshimoto of Ali’i Fish Company and photograph (and taste!) his fabulous Hawaiian ahi dishes.

We are so excited for the upcoming grand-opening of Ali’i Fish in downtown Los Angeles where always-fresh Hawaiian seafood is expertly prepared to let the pristine nature of the fish shine through.

Quality, taste, sustainability, and authenticity are all hallmarks of Ali’i seafood. Raw fish has the potential to cause foodborne illness, so the sourcing, handling, and processing are of utmost importance to them.

Recently, the classic Hawaiian raw fish dish “poke” has exploded in popularity here on the mainland. Unfortunately, much of the raw tuna is imported and many foreign fishing fleets are not held to the same standards as U.S. fleets. To make a more healthful choice and to support sustainability, be sure to check the source of the tuna you choose to eat.

Shane says, “Ali’i Fish Company was founded with the idea of serving high quality, authentic poke and seafood dishes. Many of our ingredients are flown directly from Hawaii and our fish is always fresh and never frozen or treated with carbon monoxide gas. We believe in sourcing from sustainable fisheries such as Hawaii and supporting US product when made available. With over 40 years of combined seafood experience in Hawaii, not one aspect of our process goes unnoticed.”

Their Sesame Onion Ahi Poke will be served at the Sustainable Seafood Expo on October 1st. I’m very grateful to Shane for sharing his superb recipe here on Taste With The Eyes.

Sustainable Seafood

According to Monterey Bay Aquarium Seafood Watch yellowfin tuna caught in the Western and Central Pacific Ocean (WCPO) with handlines is a “Best Choice.” Yellowfin stocks are depleted everywhere except in the WCPO. Handlines have very low bycatch, and no species of concern are caught by this fishery.

Yellowfin and bigeye tuna caught in Hawaii’s Eastern Central Pacific Ocean (ECPO) with deep-set longlines is a “Good Alternative.” Hawaiian fleets have lower bycatch than international longline fisheries because of tougher U.S. regulations.