Recipe courtesy of Sam Choy

Poke in a Nest

  • Level: Intermediate
  • Total: 45 min
  • Prep: 40 min
  • Cook: 5 min
  • Yield: 4 servings
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Ingredients

Poke number 1:

1 pound sushi-grade ahi tuna, cubed

1/2 medium onion, chopped

3 tablespoons soy sauce

2 tablespoons sesame oil

1/2 cup green onion, chopped

1/4 cup chopped ogo seaweed

2 Hawaiian chile peppers, minced

Poke number 2:

1 pound ahi, cubed

1 cup cubed salmon

3 tablespoons soy sauce

2 tablespoons sesame oil

1/4 cup diced cucumber

1 medium tomato, diced

1/2 cup coconut milk

3 Hawaiian chile peppers, minced

4 radicchio leaves

4 kataife baskets, deep-fried until golden brown

Ailoi, recipe follows

Aioli:

1/2 cup mayonnaise

Sambal

Soy Sauce

Sliced green onions

Directions

  1. Poke number 1:
  2. In a mixing bowl, combine ahi, onion, soy, sesame oil, green onion, ogo, and chile peppers and mix well. Set aside.
  3. Poke number 2:
  4. In a mixing bowl, combine ahi, salmon, soy, sesame oil, cucumber, tomato, coconut milk, chile peppers and mix well. Set aside.
  5. Place 4 radicchio cups on a platter. Place 1 kataife cup in each radicchio. Spoon first poke mixture in 2 of the cups and fill the other 2 cups with second poke mixture. Drizzle with spicy aioli.

Aioli:

  1. Mix ingredients together.
  2. Yield: 1/2 to 3/4 cup

Hawaiian-Style Poke

My English Friend Maggie's Favorite Simple Supper: Poached Salmon with Dijon Dill Sauce, Cucumber and Dark Bread, New Potatoes with Mint