Thanks, Josh and Dayne… you just can’t beat fish right out of the ocean and what a great surprise 2 pounds of wahoo/ono, some to grill and glaze and the rest for Hawaiian poke inspired by great memories of living overseas and having savored food from the Pacific islands. A link below will explain the traditional version and while poke (po-keh) is not for everyone, but wildly popular with sushi eaters as this dish offers a deconstructed sushi style with endless varieties and seasonings. With the availability of super fresh seafood in our area something for everyone’s taste or at least mine…I have eaten buckets of poke in Hawaii along with my favorite lomi lomi… poke a simple choice for fish right out of the ocean. All of the Asian flavors that I crave from time to time and easily reproduced with a great selection of Asian grocery stores in our area and pantry staples in my house.
So for the day, I was transported back in time with my dinner prep, poke an appetizer, glazed wahoo with a simple pineapple salsa and for the cooking club theme, something raw, a salad with fresh strawberries, avocado dressed with a simple EVOO, lemon and honey dressing.
1 lb. super fresh wahoo/ono
1/4-1/3 cup Maui or sweet red onion
4 small spring onions, trimmed and finely sliced
1- 1+1/2 tsp grated fresh ginger, to your taste
3 tsp toasted sesame seeds
2 teaspoons toasted sesame seeds
Hawaiian black or pink salt to taste
2 Tbs sweet red pepper, minced
1/2 jalapeño, seeded and minced (remove the white veins)
1 tsp ogo seaweed chopped (available in Asian markets)
1/8 Tsp chili garlic sauce
1/4 + cup low sodium soy sauce, more to taste, I need a little more
All of the seasonings can be adjusted to your personal taste of course. I blended all of the sauce ingredients minus the fish, toasted the sesame seeds then tossed hot seeds into the sauce, what a nice little sizzle, then add the cubed fish, thoroughly blend and allow to sit 1-4 hours adjust seasonings to taste. Enjoy!