Our next stop on Traveling Taste Buds takes us to the beautiful Hawaiian island of Oahu to sample a delicious poke recipe. The poke bowl originated from Hawaii and the name literally translates into “to slice”. Poke traditionally features fresh raw fish from the Hawaiian islands that is then seasoned. The dish starting becoming popular in continental North America in 2012 and has adapted over time to include a variety of ingredients.
The recipe, created by M by Chef Mavro owner Jeremy Shigekane, features local ingredients, but can easily be enjoyed in the comfort of your own home. M by Chef Mavro is Shigekane’s creation for a “chef-driven” French Bistro experience where he designs all of the items on the restaurant’s menu based on his personal style using locally sourced ingredients. The restaurant is located in Honolulu, the capital and largest city in Hawaii. It is also home to Waikiki – one of the most famous beaches in the world. With so much to see and do, we know why it’s one of the top destinations on people’s bucket list.
Until you can visit Honolulu and sample the tasting menu at M by Chef Mavro, here is the recipe for poke:
• 16 oz ahi or marlin, cubed OR Tofu
• 1/4 tsp Hawaiian salt (sea salt can be substituted for Hawaiian salt)
• 1/4 tsp sesame oil
• 2 tsp soy sauce
• 2 Tbs chopped ogo (optional – reddish-brown sea weed traditionally used in poke)
• 1 tsp ginger scallion sauce
Ginger scallion sauce (Yield 6oz (3/4 cup)
• 1.5 oz ginger, sliced
• 2 oz scallion, green tops only, chop to 1”
• 3 tsp granulated sugar
• 1 tsp kosher salt
• 1.5 oz grapeseed or another neutral oil
- Blend all ingredients on high speed for 1min or until purée is fine and chill.
- Mix fish, salt, soy sauce in a bowl.
- Sprinkle ogo if available and fold with a rubber spatula.
- Drizzle sesame oil and fold a few times carefully not not over mix.
- Top with ginger scallion sauce and serve