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.

SPICY ISLAND STYLE POKE SALAD

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.

COSTA RICAN POKE

* 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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