It is different from our raw ﬁsh, which we have with lemon and coconut cream.
So I have decided to share my own style of Hawai’ian poke with similar ingredients and a little of our Cook Islands-style ika mata.
This is a quick and easy dish to make at home and it is deﬁnitely delicious and one of my favourite raw ﬁsh dishes to have on a nice hot day.
As part of my cooking career I have worked with tuna for as long as I can remember, so I have learnt how to cook or create different tuna dishes.
When we are loaded with yellowﬁn tuna at Bite Time café, we also have tuna specials like seared tuna salads, crumbled tuna ﬁsh and chips, grilled gourmet tuna sandwiches and of course tuna poke.
Sadly we are closed till further notice due to Covid-19.
But on a good note, our master ﬁsherman and owner of Bite Time and Body Fuel cafe Junior Ioapa is still ﬁshing every day to supply fresh ﬁsh for you and your family at a good rate to help our community during this hard time.
We are selling most days and you ﬁnd that on Facebook on our Cook Islands community page, or phone 81100 for more info.
So if you’re one of the lucky people who has got fresh tuna, here is my Hawai’ian style poke recipe for you to try.
It's as easy as four steps with very few ingredients, and it goes really well with rice.
Hawaii’an poke with a hint of ika mata
250g fresh yellowﬁn tuna
Chopped spring onion
1/2 cup Kikkoman soy sauce
3 cloves chopped garlic
1/4 cup sweet chilli sauce
2 Tbsp olive oil
1 fresh chilli (optional)
Salt and pepper
1 Cut bloodlines off tuna and cut into cubes, then put into a separate bowl and into the fridge.
2 Put the rest of the ingredients into another bowl and mix together, except for the lime and spring onions.
3 Squeeze the whole lime into the bowl of ﬁsh and put aside for five minutes.
4 Give the tuna a mix then pour the sauce into the ﬁsh bowl and give that a mix, too. Add a pinch of salt and a little pepper to your liking then mix again,, add spring onions on top, and it’s ready to eat.