There is part of me that is a true Oriya girl, and that part loves the delicious simplicity of a perfect meal of fish and rice. After tasting this for the first time in Maui, what could be more exciting than making a lovely bowl of Hawaiian ahi tuna poke (pronounced “pokey”) with Japanese style rice? Here is how to make poke with a slight ninja addition of fresh kale (because it was in the fridge begging to be used and swore on its life that it would lend a fine pop of green to the dish).
Mix up the marinade: 1/2 cup soy, 1 Tbsp sesame oil, 1/2 a sweet onion, 1-2 cloves of garlic, 2 green onions, a dash of Hawaiian alaea salt (or any other fancy salt you might want to use), 1 Tbsp grated ginger, 1 fistful of finely chopped fresh kale leaves. Mix all together and then let sit in the fridge for 15-20 minutes.
After the marinade’s 20 minutes in the fridge, add in 1 lb of your cubed (3/4-inch cubes), chilled ahi tuna – look at that gorgeous colour!
Toss the fish and marinade together in happy harmony. Eating this will occur very shortly. 🙂
Ain’t no hokey-pokey, let me tell you – Hawaiian Ahi tuna “poke” with rice wine vinegar sweetened Japanese rice. Ahi tuna served cold and rare in a lovely marinade of onion, ginger, garlic, green onion, kale, chili sauce, soy sauce, Hawaiian alaea salt, sesame oil and toasted sesame seeds. I am totally eating this right now.
The guy at the wine shop, excitedly recommended a nice wine pairing of a refreshingly dry Austrian Riesling, which I must say went deliciously well.