Poke Aku
From elgourmand2 8 years ago
- 1 Hr. + 6 Hrs. to make
- Serves 12 or so
I have a problem that most of you will never have. I have too much fish. The fishing here is great this time of year and there is just heaps of Aku and Ahi in the fish market. My brothers in law have fish left over at the end of the day. Read more They chuck some of that at us. Sashimi three or four times a week, Fish and Chips twice a week, Teriyaki fish, grilled fish, fish head soup, etc., etc., etc. Plus a fair bit of fish in the freezer. What’s next? Poke Aku. You can make this with any fish but tuna works best. I lived in Hawaii for twenty years and Poke Aku was just there. Every Oriental Deli has a pan of this in the display case. A pint of Poke and a few Dim Sum, or a scoop of rice and luncheon is served. You can’t find this in Samoa, even though we have lots of Chinese, a few Japanese, lots of cheap fish & all the other stuff you need. Strange. I have to do something about that. Don’t laugh. Samoa is a small place and, over 25 years, I’ve changed the face of it, more than once. See less
Ingredients
- • 1 lb. raw tuna (Aku or Ahi). shopping list
- • ½ cup light soy sauce (Kikkoman type). shopping list
- • 1 finger ginger, grated. shopping list
- • 1/2 small onion, Diced fine. shopping list
- • 2 stalks scallions, white and green parts, diced. shopping list
- • 1 dried chili (optional). shopping list
- • 1/2 tsp. sesame oil (optional). shopping list
How to make it
- Trim the fillet. If you got a Sashimi grade fillet this will already be done. For a regular fillet do the following: Trim off all the dark red parts. Trim off any soft, loose or stringy parts. There is usually a part of the fillet that has a lot of connective tissue (white strings). I cut this off. It’s edible and taste fine but it’s very chewy. Now cut your cubes.
- Prep your stuff: Cut up fish into small pieces (1 inch X 1 inch). Cut scallions into small pieces. Chop onion finely, grate ginger.
- I. Mix all ingredients in a bowl and marinate for half a day, stirring now and then (minimum 4 - 5 hours). It’s better after 12 hours, or so.
- II. Serve raw. See Photo
- This will last at least three days in the fridge. Maybe longer but never had any hang around longer.
People Who Like This Dish 2
- clbacon Birmingham, AL
- MikeyfromAR Colorado High Desert, US Of A
- elgourmand2 APia, Samoa
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