Poke' - As in Po-Kee...OK????

The entire reason for my foray to Los Angeles was to purchase some ogo to make poke'. For those who don't know what poke is.... Poke in Hawaiian literally means to "slice or cut crosswise into pieces". Alan on his wonderful Food Blog ma'ona has a wonderful post on poke'. In it's most simplest form, poke consists of fish cut into bite-sized pieces seasoned with "Hawaiian" (sea) salt. Today, there are many variations of poke' with main ingredients that range from the traditional Aku and Ahi and Tako (octopus) to newer versions that use tofu and artificial crab. And poke' can be found everywhere in Hawaii from the Supermarkets to upscale restaurants such as Alan Wong's and Roy's. On any given day, there may be up to 20 -30 types of poke' sold from "deli-cases" in "local" Supermarkets in Hawaii.

Everybody I know who makes their own poke', has their own little "twist" or indispensable ingredient. Be it inamona (roasted kukui or candlenut chopped, crushed, or mashed into a paste) to limu (seaweed), or even shoyu (soy sauce). Ogo originally is the Japanese name of a specific type of limu, but nowadays, many, including myself use the terms limu and ogo interchangeably. I apologize in advance for any inaccuracies provided by my over-racked brain.

For me the item that I need for my poke' is ogo, thus the trip to Marukai in Los Angeles. Marukai flies in farm raised ogo from Honolulu, and though it's not the "best grade", I think it's good enough for poke'. I have found ogo in San Diego, but it is usually so old and oxidized, that it would probably smell and taste like ammonia! The other thing I need is some "fish". I had the fish cutter at Marukai cut me a "block" of Maguro that weighed a little over a pound.

I separated the fish into approximately two half pound "batches". With the first I made my "standard" poke:

1/2 Lb Ahi, Aku, or Maguro cut into bite sized (1/2-3/4") pieces
up to 1/4 Cup Aloha Shoyu (or Yamasa)
1/4 of a Sweet onion (Maui or Vidalia - heck I'm so desperate I just use brown onions) sliced thin.
2 Stalks Green Onion - Green parts only
1/4 cup Ogo Chopped.
Sea salt to Taste (I use Ala'ea, which is a sea salt colored with red clay)
Either Chili Paste, Chili Peppers, or Red Pepper Flakes to taste
Sesame Oil to taste
Toasted Sesame Seeds

Place cubes of fish into a bowl and add shoyu, a little at a time, to the point that the fish is only moistened. Add sea salt. Add onions and ogo and mix. Taste and adjust salt/shoyu as necessary. Add Chili Paste and sesame oil and mix. Top with Sesame Seeds.

Than I made my twist on Shoyu Poke:

1/2 Lb Ahi, Aku, or Maguro cut into bite sized (1/2-3/4") pieces
up to 1/4 cup of Kikkoman Soy Sauce
1/4 tsp Grated Ginger
1/2 clove of garlic grated fine
1/4 cup Ogo
2 Stalks Green Onion - Green parts only
Sesame Seeds

Mix all ingredients, top with sesame seeds. Serves 1 hungry Ex-Pat Kama'aina with a major Poke' "Jones".

Easy to make, huh? Just remember one thing, poke' is an easy dish, but will reflect the quality of the ingredients you use! My recipes should be used as a very, very, broad guideline.

For those still interested, Sam Choy has a great little book on poke. I could go on and on about poke', how it's the original "pacific-rim, fusion" dish, about how every ethnic group has created and contributed to the vast varieties of poke'. Or how it feels like I'm really finally "home" when I buy a couple of different types of poke from Tamashiro Market, grab some musubi, and head to Kewalo's or some other beach and just sit down and "grind" - delici-yoso!!! Have fun "playing with your food"!

Comments

[Jo]

OH yea! I triple DOG dare ya Kirk! ;o)

[Annie]

mmm... that finished poke looks too tasty!! i'm really impressed!!

so where's your favorite place to get poke back home in hawaii?? i really like yama's fish market. there's one poke place too that makes great poke -- um alice's something. it's somewhere on the kalihi side -- closer to sand island i think. i'm such a terrible local girl!

[Kirk]

Hey Jo - So how did you like the Magic Microphone??

Hi Annie - My favorite poke - Tamashiro Market, hands down! I understand about names and places - I still use "you know, da' one next to da' gas station, across from...." kine instructions too....

[alan]

Kirk, you really know people who prefer their poke day-old? I'm the opposite-- give it to me as fresh as you can. If the fish is still wiggling a bit, all the better. Great post, and thanks for the mention!

[Jo]

Oh man Kirk! That thing is AWESOME! You should have heard Robby telling Mike about singing Chitty Chitty Bang Bang on TV! ::laughing:: I loved it! There were SO many songs I would have LOVED to sing. Especially the second time around when I know I would have gotten a higher score. um, you need a C/W chip dude! ::wink::

[Kirk]

Hi Alan - Two of my friends like their poke a day old, I rather have really fresh myself, but different strokes... I really enjoyed your post on poke.

Hi Jo - I'll make sure I bring it the next time!

[Sunshine]

What is Ogo as used as an ingredient in poke?

[Kirk]

Hi Sunshine - Ogo is a type of seaweed also called limu loa in Hawaiian. It adds a nice crunch and what I call the flavor of the ocean to poke.

Alan of Ma'ona has a wonderful post on poke' here:

http://maona.net/archives/2005/04/poke.php#comments

Alan describes the flavor that Ogo adds to poke as:
"The seaweed adds a fresh crunch and the taste of iodine to the poke. Whatever seaweed you use, just make sure it's fresh. If you can't find fresh seaweed, wait to make your poke until you can."

[Siatuvai Smith]

I am a member of Murakai and I'm in Las Vegas right now I was wondering if it were possible in any way to send some limu out here? I would be willing to pay for all the cost for overnight shipping?? Please contact me and let me know!!!

[mikey]

where can i find fresh poke or ahi thats in san diego the kine like hawaii

[Kirk]

Hi Mikey - That's a no-go. Sorry. I just end up making my own nowadays.