Mixing Up Spicy Island Poke

Sam Choy
By Sam Choy
Wednesday - October 21, 2009
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We’re mixing up fresh, spicy poke on the show this week to demonstrate how easy it is to prepare different, delicious versions of the popular Island dish.


For Sauce/Dressing:

* olive oil

* ginger, chopped

* garlic, minced

* brown sugar


* shoyu

* teriyaki sauce

* hot peppers

In a pan, add olive oil, chopped ginger, garlic, brown sugar, a little Aloha shoyu and Aloha teriyaki sauce.

Simmer on low heat until flavors are blended; add chili peppers for heat.

Set aside to cool.

For Poke:

* mahimahi, cubed

* salt and pepper

* olive oil

* red bell peppers, chopped

* green onions, chopped

* rainbow onions, mixture of chopped red, white and Spanish onions

* red chili sauce

* sesame seed oil

* lime juice

Put cubed mahimahi, salt and pepper in a bowl and toss.

Add olive oil and mix. Add sweet red peppers, green onions, red, white and Spanish onions, chili sauce and sesame seed oil; toss.

Add lime juice and toss. Add cooled sauce/dressing and toss.

Add mixed greens on top or on the side to make into a poke salad.

Drizzle leftover sauce/dressing on mixed greens.

Optional: Top with crispy won ton strips or chips.


* ahi, cut into cubes

For Sauce:

* shoyu

* sesame seed oil

* Sriracha chili sauce

* Sambal chili paste

* cayenne chili pepper powder

* sweet onions, chopped

* green onions, chopped

* ogo (seaweed)

* mayonnaise

* iceberg lettuce

Mix the above ingredients, then add mayonnaise.

Serve with finely chopped lettuce and top with crispy fried wonton chips.

(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)

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