Tuna Poke Recipe - Traditional Ahi Poke

hey everybody trout here at BD Outdoors we're at Seaside Market which is in Cardiff By the Sea I've been doing recipes for the site now I'm up to almost 30 and we've gotten a lot of good feedback and a lot of requests for videos and the main thing is we're going to go from beginner to intermediate to Advanced so there's really going to be something for everyone so my goal today is to do a recipe it's going to be an ahi poke it's a good starter dish and it's going to be great tuna season's already here and this is going to be a good start for you guys all right so like I said we're going to do a poke dish today and we were fortunate enough to get some beautiful Tuna from Tommy Gomes down at tunaville when we do these dishes and I'm going to tell you this you guys are going to hear it from me over and over and over it is so crucial to dry your fish whether you're doing something raw whether you're searing it any type of preparation you're going to want to dry the fish if you've got the wet fish if you try to sear it it's going to steam if you're going to do a raw preparation there's going to be excess liquid okay it's really simple you're really just taking it and putting it in a paper towel and that's it okay if you get good fish you shouldn't have to wash it in the sink I don't really recommend doing a lot of fresh water on on a saltwater fish if you have to it's not the end of the world just go through that drying process and making sure that it's good to go the first thing we're going to do is we're going to cube our fish poke means to cube or to cut you know I was really lucky to live on Oahu for about four years I learned a lot about food culture water everything that has to do with the islands and poke is a really really big part of tradition and what they eat I really fell in love with it there are a million ways to do it I'm going to do a pretty straightforward approach to this today it's really focused on salt sesame oil if you want a little soy sauce sesame seeds onions are a big part of it you know that's kind of the the core from there you can edit add subtract and whatever flavors you like so I'm going to take the fish we're going to lay it out here really try to keep a clean workstation too especially with dealing with raw fish clean is good actually if you have something to clean the blade when you're doing all of these Cuts keep wiping and just making sure that you have a process I like to go one inch cubes you know a lot of people here bigger smaller that's up to you I like a little bit bigger of a of a chunk and I'm cutting across the grain right if you go with the grain it's it's going to fall apart a little bit so try to try to square it up right and just do simple cuts and I think after a couple of runs of this you guys will kind of figure out what texture and what size you want to go with completely up to you it does taste the same at the finish line so you do not have to use tuna you guys you do not have to use tuna I mean again you're just cubing fish any type of fish you want to have in a raw preparation I love Hamachi you know any type of Yellow Tail is delicious all the Tunas even fish like uh skipjack things like Bonita things that people kind of look down upon for some reason if you get the bloodline out of those fish that's really the only thing that can kind of make things go sideways but if you get the bloodline out of the fish the Bonita the skip Jack all these different fish that used to be considered trash really are amazing so give those a go as well and I try to move fast when I do the Poke keeping it cold is a huge part of it I mean anytime I have something that's raw I think this goes for all of us if you get a bunch of warm chunks it's kind of a kind of a turn off so keeping it cold is going to be the best way to present it so going on to the the actual uh ingredients here like I said the very Basics are you know your sesame oil your salt and your onions and I think everything goes from there so we've got the cubes next thing I'm going to do is I'm just going to prep okay I'm just going to be cutting slicing when you do these there's definitely a way that I like to do it again there's no real rules but I've eaten a lot of poke and just you know learning from the best learning how to make it in Hawaii it's just so good this way it's about how thin it is and the size and shape and it's just like this it's preference but I'm just going to do it my way and you can take it from there it's going to be a sweet Maui onion we've got this basically I cut it into quarter moons I'll show you how to cut it this you want really thin anytime you get straight raw onion it can be very strong but if you cut it very thinly if it mixes in with the sauces and the salt and everything it really adds to it along those same lines the green onion is huge this is I love green onion really you can use the white and the green Parts probably go heavy on the green part since we already have the regular onion here one thing that I'm going to mince here is is a little ginger it's pickle Ginger this is one of the Wild Card ones this is something that may not always be in regular poke but to me it's got a little bit of sweetness a little bit of bite and if you mince it up very very finely it's almost going to be like you can't tell it's just a subtle taste so I'm going to start out by just cutting it in half here this is a little trick this part right here is attached I always leave that where it is and I'm just going to go ahead and cut the top here almost all the way through and then I'm just going to peel that and by leaving that little base it's going to keep it all together and keep it from falling off makes it a lot easier to cut into smaller pieces I always start right in the middle you go about halfway up so basically this is it is divided in half and then we're going to go as thinly as possible so what's going to happen is you can see that that's a quarter okay so now you're not getting huge chunks and halves and holes you just don't want to overdo it you want to let the fish do all the magic for you so what we're going to do is we're going to do these quarter moons [Music] very fine [Music] and we're just going to break these up okay and you want to break them up because you don't want to accidentally get you know something like that in there so we're just going to break all these up and if you see any chunks you can leave them out but this should be just about right [Music] and then we move on to the green onion [Music] ends are a little bit a little bit shot just cut these ends off here hopefully you guys have a compost at home can take all this stuff and go straight to the compost [Music] another little trick if you actually stick these in water after a week The Green Onion will come back put them in the dirt and you'll have new green onions so with the white part you also want this then because this is a lot stronger flavor okay so I'm eyeballing this now this is a lot of green onion I like I like the green onion but I'm gonna probably use about two-thirds of this and the other thing is you can you can always add but you can't take out so what I tell people is start with the basics if you taste it you can always add more so with the ginger again this isn't a critical ingredient it is pretty strong so I go light on the ginger and you're just going to want to cut through it a couple times I try to go for the the stuff that's unbleached or undyed a lot of it's pink and all the dyes and stuff the true color of it it actually should just be a light color like this so that's about a tablespoon and change maybe a tablespoon and a half so again sprinkle that in and that's good for our base ingredients here so right here we're at the level where we have the tuna the sweet Maui onion the green onion and the minced pickle Ginger okay okay so we're at the point now we're gonna mix our wet ingredients and this is pretty easy because we only have two I've got this sesame oil use roasted sesame oil there's a lot of different grades this stuff is strong okay go easy like I said you can always add but you can't take out this is just Baker and olives sesame oil really good stuff and then I'm going with this Bluegrass Soy Sauce Tommy sells this at tunaville also intense so with these you need less than what you usually use and just just mix it together and you can always add more so I'm going to just do start with about a tablespoon of the soy sauce and I'm going to do about the same with the Sesame okay and the reason I do the the Sesame and the soy sauce separately is if you mix it for about a minute it's going to emulsify which means it's going to thicken and it won't separate so when you're putting it over all the fish it's both of the liquids really combined together and I'm just gonna add not even going to add all of it just going to start with that and I'm just going to give it a toss when I'm mixing it here you can you just really want to coat this isn't a big chop up type of thing everything's already done and cut so we're really just making sure that we coat all this and if you over overdo it you're you're really just going to be breaking up the beautiful pieces of fish all right we're almost done here we're really just going to finish with our dry ingredients again the big one is is salt I use kind of a flake salt this is a Cypress flake salt you can use regular salt but salt is a really important component in poke and you know the flake it's just got a good texture it's big but it's not like hard as a rock and you don't want to go too heavy on the salt because remember the soy sauce is already pretty intense I usually do a little bit of the black sesame and the white sesame and then the only other ingredient that's kind of outside the box is this is actually dehydrated onion they also sell this in garlic you can do dehydrated garlic chips and it's just something a little different but it doesn't take over the whole dish the very last thing togarashi it's just it's a spice but it's a very fine grain and I like spicy food this isn't mandatory by any means but this is really good just to add a little bit of heat and that's it so I'm just going to spin this one more time really not overdoing it I'm just kind of lifting and flipping it over and you can see for the most part this is a pretty simple simple preparation here not a ton of ingredients ton of flavor that's for sure and just kind of shows respect to the to the tuna all right so as I'm wrapping this one up here this looks really good I just want to encourage you guys just make as much as you're going to eat because unlike some other preparations if you have something like a taco kimchi poke which is octopus where it's cooked that's okay and that stays you know the ahipoke is it's going to be good the next day but it's just different with the oils the color the texture it'll still taste good but I really encourage you to eat it fresh because that's the best way to eat it so I hope you enjoy this recipe again trout with BD Outdoors here at Seaside Market and hopefully you enjoy the poke

Channel: BDOutdoors

Views: 9,471

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Id: 3cv4KJEDV98

Length: 13min 0sec (780 seconds)

Published: Tue Jun 20 2023