A sampling of the award winning recipes from our 2007, 2006, 2005 and 2004 Poke Contests.
2007 Winners
2006 Winners
2005 Winners
2004 Winners
GRILLED SMOKED TAKO & LOBSTER POKE
Grand Prize & Best Poke with Limu
By Chef Wayne Awai - 2007
Ingredients:
8oz Tako
4oz Lobster
1 Whole Maui Onion
1 Cup Watabe
1 Whole Yellow Bell Pepper
1 Whole Red Bell Pepper
1 Bunch Watercress
2oz Ogo
2 Whole Tomatoes
1/2 Cup Rice Wine Vinegar
To Taste Alae Salt
To Taste Pepper
Combine all ingredients, mix and enjoy.
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MOLOKAI MANA (POKE FOR NA ALI'I)
Best Traditional Poke - 2007
By Shane Sumarnap
Ingredients:
4 lbs Diced Moi Cubes
3 lbs Scraped Oio or Scraped Moi
3 Cups Opihi
3 Cups Alaeka Crab
1/2 Cup Inamona
3 Cups Dried He'e
3 Cups Dry Aku
2 Cups Kohu
1/4 Cup Limu Ekaha
3/4 Cup Pa'akai
1 Cup Waiwaiole
1 Cup Chile Pepper Water
Option: Wana, Ha'uke'uke or Limu 'Ele'ele
Combine all ingredients in large bowl and chill.
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TERIYAKI AHI POKE YUKE (TARTAR)
Best Poke with Shoyu - 2007
By Ryoji Soranaka
Ingredients:
1 lb Ahi
1/4 Cup Macadamia Nuts (crushed)
1/2 Cup Apple or Pear (minced)
1-1/2 Cup Original Teriyaki Sauce
Combine first three ingredients then massage teriyaki sauce into ahi, sprinke minced green onions and top with raw quail egg.
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COOKED KOREAN STYLE POKE
Best Cooked Poke - 2007
By Kanoe I'i
Ingredients - Poke Mixture:
1 lb Fish of your choice
Ginger (equivalent to 2 cloves of garlic)
2 Cloves Garlic
1 Tsp. Sesame Oil
1 Tsp. Sesame Seed
3 Tsp. Shoyu
1/4 Tsp. Kim Chee Base
Ingredients - Sauce Mixture:
1/2 Cup Shoyu
Ginger (equivalent to 1 clove garlic)
1 Clove Garlic
1/2 Tsp. Kim Chee Base
1 Tsp. Sesame Oil
1/4 Tsp. Sesame Seed
1/4 Cup Sugar
1/4 Cup Green Onion
Ground fish in food processor and place in bowl. Ground ginger & garlic in food processor and place in bowl with fish. Add Shoyu and Kim Chee Base to mixture. Mix all together and make into blocks or balls. Roll into flour and sear or deep fry. Make sauce mixture. Once fish is finished being seared or deep fried dip into sauce and serve.
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O'IO LOMI MOLOKA'I
Grand Prize & Best Traditional Poke - 2006
By Shane Sumarnap, Ho'olehua, Molokai
Ingredients:
6 lb Scraped O'io
2 lb 'Alaeke Crab
3 Cups 'Opihi
1/2 Cup Inamona
3 Cups Dry Aku
3 Cups Moloka'i Dry He'e
1 Cup Kohu
1 Cup Waiwai'iole
Molokai'i pa'akai
Optional: Limu 'ele 'ele and/or Ha'uke'uke (if available)
Method:
In a large bowl, combine all ingredients and chill.
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NORI TAKO POKE
Best Cooked Poke - 2006
By Aaron Barfield, Waikoloa
Ingredients:
11 lb Tako sliced thinly
2 each Vine-ripened tomatoes (1 red, 1 yellow)
2 oz. Maui onion
1 bunch Green onion, finely diced
2 oz. Furikake (Nori Komi)
2 Tbsp Shoyu
2 Tbsp Alaea Salt
2 Tbsp Sambal Odeck
2 Tbsp Roasted Sesame Seed
1 Tbsp Sesame oil
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AH SING'S HE'E POKE
Best Poke with Limu - 2006
By Cyrus Field, Waimea
Ingredients:
Cooked He'e
Ogo
Limu Kohu
Sweet Onion
Green Onion
Inamona
Salt
Soy Sauce
Oyster Sauce
Chili Pepper Water
Sesame Oil
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ASIAN STYLE POKE WITH NOODLES
Best Poke with Soy Sauce - 2006
By Ilona O'Brien, Captain Cook
Ingredients:
6 lb Ahi, or any fish in season
1/4 Cup Hawaiian Salt
5 Cloves Garlic
2 Cups Seaweed
3 Tbsp Kukui Nuts
2 Cups Soy Sauce
4 Tbsp Brown Sugar
1 each Lemon
1 Tbsp Red Chili Pepper Flakes
4 Tbsp Oyster Sauce
1 Cup Maui Onions
5 Tbsp Chinese Rooster Red Chile Sauce
4 Tbsp Sesame Oil
2 Cups Green Onions
2 Cups Cilantro
2 Cups Furikake Spice
1 Cup Fish Flakes
3-1/2 Cups Glass Noodles, cooked and drained
Method:
Combine ahi, salt, garlic, onions, seaweed and kukui nuts.
Mix soy sauce, sugar, lemon, pepper flakes, oyster sauce, chili sauce, garlic, furikake spice and sesame oil.
Combine all ingredients including the glass noodles in a stainless bowl and mix gently.
Make this on the day of use, topping it with fish flakes, green onions and cilantro.
Savor the flavor of this creation.
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CALAMARI SALAD POKE
First Place Non Professional and Aloha Festivals' Choice 2005
By Kazuyo Omata, Hilo (Big Island)
Ingredients:
6 lb Calamari
Sauce:
1 Cup Mirin
2 Tablespoons Grated Garlic
2 teaspoons Garlic powder
200 cc Lemon juice
For Decoration:
1 Onion , thin sliced
1 Myouga, minced
1/2 Cup Kaiware Daikon, packed
1 Tablespoon Agedama (deep fry batter)
1 Tablespoon Green onion, thin round cut
Shichimi (hot pepper)
Lettuce leaves
Method:
Clean up Calamari. Cut in half and boil for a few minutes, then drain in a colander. Mix all sauce ingredients in a bowl, add calamari and marinade in refrigerator at least one hour. Cut vegetables and garnishes. Just before serving, toss together with calamari and sauce.
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OPELU LIMU POKE
Second Place Non Professional 2005
By Kanoe Ii, Kamuela (Big Island)
Ingredients:
5 lbs Opelu
1/4 Cup Hawaiian salt
2 Cups Limu kohu
1/4 Cup Inamona
1 Green onion
2 pc Hawaiian chili pepper
2 cloves Garlic, finely chopped
Method:
After cleaning opelu, scrape the meat off the bone with a spoon. In a separate bowl mix the Hawaii salt and garlic together until well mixed, then add to fish and mix until fish is covered. Add Limu kohu and Inamona, then chopped Hawaiian chili pepper and green onion. Serve with nice ice-cold beverage and enjoy.
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SEAFOOD SHISH-KIBBITS POKE
with PINEAPPLE-ORANGE LILIKOI HOT SAUCE
Third Place Non Professional 2005
By Margie Hanselman, Hilo (Big Island)
Ingredients:
15 Jumbo shrimp
2 Lobster tails, large, cut into 1" chunks
4 lbs Fresh papio (filet and cut into 1" chunks)
4 Calamari sliced into 1/2" strips
3 Large ripe bananas
Garlic salt
2 Cups Bisquick flour
3 Eggs, beaten
1/2 Cup Milk
1 pkg. Fine panko (Japanese bread crumbs)
1 Cup Unsweetened shredded coconut
1/2 Cup finely chopped macadamia nuts
Oil for frying
Hot Sauce:
1 Cup each Pineapple-orange and lilikoi frozen concentrated juice
1 Cup Chili garlic sauce
1 Cup Sweet chili sauce
2 Tablespoons Cilantro, finely chopped (Chinese parsley)
1 Tablespoon Kukui nuts
2 Tablespoon Pecans, finely chopped
1 Tablespoon Honey
1 Lemon, fresh squeezed
1 Teaspoon Cayenne pepper
Combine all ingredients and refrigerate.
Method:
Sprinkle the Garlic salt over the fish shrimp and lobster. In a gallon-size Zip-Loc bag add flour and fish, shaking off the excess flour. Using bamboo skewer, alternate the seafood with banana, also cut to 1" pieces. Dip the skewered fish and banana into eggwash then roll in panko mix and fry till golden brown in a wok half-filled with oil and heated to 350 degrees.
Presentation:
On a bed of Ogo limu surrounded with big Opihi and fresh pineapple and papaya boat. Spear the cooked shishi-kibbits into the fruit boats and drizzle with hot sauce. Note: you can use any firm fish such as uhu, ono, ahi and mahimahi.
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SPICY FRESH SHRIMP WITH HIJIKI TOFU SALAD
First Place Professional 2005
By Chef Hideo Kurihara, Hapuna Beach Prince Hotel, Kohala Coast (Big Island)
Ingredients for Shrimp:
2 lbs Shrimp, peeled and cut into 1/2" cubes, washed in salted ice
water and drained
1 Tablespoon Garlic, chopped
1 Tablespoon Ginger, chopped
1 Tbs+1teaspoon Sesame Seed oil, divided
2 oz Scallions, chopped
1 Tablespoon Soy Sauce
Salt and white pepper to taste
Method:
Heat 1 teaspoon sesame oil and sauté scallions. Season with salt and pepper. Toss together shrimp, scallions, garlic, ginger, 1 tablespoon sesame oil, chili oil and soy sauce. And salt and pepper to taste.
Ingredients for Himiki Tofu Salad:
1 oz Dry hijiki seaweed
3 pc Age (deep-fried tofu)
1 teaspoon Rice oil
1 Tablespoons Sugar
1 Tablespoons Lite Soy Sauce
1 package Firm tofu, cut into 1" slices, laid flat and weighted down for
30 minutes to extract water. Cut into cubes.
Method:
Soak dry hijiki seaweed in water for one hour, drain. Dissolve sugar in soy sauce. Heat oil in saucepan and sauté hijiki seaweed, age and soy sauce mixture until sauce is reduced. Stir together shrimp mixture, seaweed mixture and firm tofu.
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SOY-SAKE MARINATED ONO with SOY VINEGAR DRESSING
Second Place Professional 2005
By Chef Hideo Kurihara, Hapuna Beach Prince Hotel, Kohala Coast (Big Island)
Ingredients:
2 lb Fresh ono, sliced thin
1 Cup Soy sauce
1 Cup Sake
Marinate ono in soy sauce and sake for 20 minutes. Discard marinade.
1 lb Choy sum, blanched in salted water for 3 minutes, transferred to ice
bath for 2 minutes, excess water squeezed, cut into 2" strips
1/2 lb Warabi (fern shoot), cooked in boiling salted water for 6 minutes,
transferred to ice bath for 2 minutes, drain and cut into 1/2" strips
2 pieces Miyouga, julienned
1/4 piece Dragon fruit, julienned
Dressing:
1 Tablespoon Garlic Powder
1 Cup Soy Sauce
2 Cups Rice oil
1 Tablespoon White wine
1 Cup Rice vinegar
Salt and pepper to taste
Method:
Sauté garlic powder on low heart until brown. Transfer to mixing bowl and add soy sauce, rice vinegar and white wine. Slowly whisk in rice oil until emulsified. Add salt and pepper. To serve, mix choy sum and warabi and place on plate. Place ono on top of vegetables. Garnish with miyouga and dragon fruit. Drizzle with soy dressing.
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SEARED SALMON POKE with
FURIKAKE, PICKLED ONIONS AND IKURA
Third Place Professional 2005
By Whitney Velez, Honoka’a (Big Island)
Ingredients:
6 lbs Salmon, cut into 1"x1"x6" strips
2 Cups Furikake
2 Round onions, finely julienned
To taste Chili flakes to taste
To taste Black pepper
1 Cup Sushi vinegar
To taste Sesame oil
8 oz Salmon roe (ikura)
Sesame tuiles
Method:
Marinate onions overnight in sushi vinegar, chili flakes and black pepper. Drain and reserve. Roll salmon strips in furikake to coat and sear on a got griddle. Slice into 1/2" cubes. Add pickled onions and sesame oil; toss. Serve individual portions on sesame tuiles. Garnish with salmon roe.
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AHI POKE with OGO
Best Poke With Ogo 2005
By Matthew Javillonar, Kamuela (Big Island)
Ingredients:
1 lb Ogo
6 lbs Ahi, cubed
1 Cup Chopped green onions
1 Cup Red onions
1/3 Cup Patis (fish sauce)
2 teaspoon Sweet chili sauce
2 teaspoon Sesame oil
1/4 Cup Shoyu
1/4 Cup Diced ume (Japanese pickled plum)
To taste Salt and pepper
Method:
Combine ingredients in large mixing bowl. Chill for one hour. Serve.
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POKE ALLA POLERMO
Best Spicy Poke 2005
By Barbara Housel, Kailua-Kona (Big Island)
Ingredients:
1 lb Ahi, cubed into bite size pieces
3 Hawaiian chile peppers, finely diced
3 Tablespoons Green onion, thinly sliced, reserve 2 Tablespoons for garnish
3 Tablespoons Red onion, diced
3 Tablespoons Fresh cilantro
4 Sun dried tomatoes, thinly sliced
1 Fresh tomato, cored seeded and diced
Hawaiian sea salt and freshly ground pepper to taste
Dressing:
1/4 Cup V8 or Tomato juice
1 Tablespoon Balsamic Vinegar
1 Tablespoon Fresh lilikoi juice
1 Tablespoon Fresh lemon juice
1 Tablespoon Pineapple juice
1 Tablespoon Sugar
1 teaspoon Thai red pepper sauce
1 teaspoon Tabasco sauce
2 Tablespoons Lemon zest, finely grated and chopped
2 Tablespoons Sweet anise (fennel) fronds
Garnish:
Lettuce or Spinach
1 Lemon, thinly sliced
Cilantro leaves
2 Tablespoons green onion, sliced
1/2 Cup toasted mac nuts, chopped or toasted pine nuts
1 tomato, thinly sliced.
Method:
In a large bowl, salt and pepper the cubed fish. Add the red onions, green onions, tomato, sun dried tomatoes. In a jar or bowl, mix the dressing. Add 3-4 Tablespoons of dressing to the fish mixture, stir gently to coat and add more as needed. Chill at least 30 minutes. To serve: add lemon zest and sweet anise to Poke and gently sire. Mix the lettuce wit ha little of the reserved vinaigrette. Serve Poke on top of lettuce; garnish with sliced green onions, cilantro, nuts, tomato slices and lemon slices. The use of Italian style cooking techniques and ingredients with Hawaiian influences were my inspiration for creating the nouveau Poke.
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HAUKEUKE NENUE POKE
Best Traditional Poke and Ali`i Choice 2005
By Trini Castillo, Kohala (Big Island)
Ingredients:
8 Haukeuke makes about 2 Tbsp eggs
1 lb Whole Nenue fish cut into cubes
To taste Hawaiian salt
2 oz. Limu-kohu rinsed and cleaned. Pinch with fingers and add to poke
1 teaspoon Inamona
Method:
See preparation for Haukeuke and Nenue. Combine all ingredients and chill. Serves 4-6.
Haukeuke is a sea urchin or helmet urchin that clings to the rocky shores of the Hawaiian islands. Its deep purple in the water and almost black when exposed to air. This smooth sea urchin creeps over the rocks with their strong tube feet. You can look for Haukeuke at low tides from shores especially on smooth lava rocks that are tan and pinkish. In old Hawaii it was said "When the hala fruit ripens, the Haukeuke is fat.: This meant the tests are full o eggs. Be care when gathering as sudden waves can be dangerous.
Preparation for Haukeuke:
Split urchin in half by using a small heavy cleaver. Scoop out only eggs with a small spoon or a paring knife, discard other innards and shell. Add eggs to a bowl and refrigerate until ready to mix with fish.
Nenue is a rubber fish. This fish is firm to the bite when eaten raw. This fish have a strong distinct seaweed flavor. Other cooking methods are grilled, sautéed, seared and poached in soups. Nenue is best eaten raw, as sashimi or poke. You can catch a nenue fish by a fishing pole, spearing when diving in the water and caught in a fishing net.
Preparation for Nenue fish:
First clean fish, remove gills and innards. Rinse well. Fillet fish and remove skin and bones. Cut into small cubes. Add to a bowl and ready to lomi for poke.
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POKE
General Manager's Choice 2005
By Earline Higa, Mililani (Oahu)
Ingredients
1/2 Cup Soy sauce
1/4 Cup Balsamic vinegar
4 Tablespoons Sweet chile sauce
2 Tablespoons Sesame oil
6 Cups Raio fish, cubed
4 Cups Ogo
4 Cups Onions
Method
Mix all ingredients together, that’s all there is to it. Enjoy.
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2004 WINNING RECIPES
Firecracker Prawns with Dragon Sauce
By Margie Hanselman, Hilo Hawaii
Award: First Place Non-Professional 2004
Firecracker Prawns Ingredients
20 large prawns, heads and tails intact
2 lbs shrimp, finely chopped
1 Maui onion medium, finely diced
1 can water chestnuts, finely diced
3 cloves garlic, minced
1 tsp ginger, minced
1 container surimi (imitation crab)
1 Tbsp white miso sauce
4 stalks green onions, chopped
1 Tbsp Hawaiian macadamia nuts, finely chopped
Directions
Remove meat from prawn tails and finely chop. Reserve tails. Mix all ingredients together and refill the prawn tails with mixture.
Arrange filled prawn tails on broiler pan. Broil for 5-10 minutes (when prawns turn bright red). When prawns are almost done, brush with melted butter.
Dragon Sauce
Mix all ingredients and refrigerate.
1 bottle sweet chili sauce
1 bottle garlic chili sauce
2 Tbsp cilantro, finely chopped
1 Tbsp inamona (roasted kukui nut)
1/2 cup sugar dissolved in 1 cup hot water
Presentation
Prepare platter with base of puff rice stick on a bed of watabi salad greens. Add spear stick with pineapple, papaya, ulu (breadfruit) and sweet potato. Top with filled prawn tails.
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Seared Ahi Poke Tacos with Salmon Poke Salsa
By Chef Buster Faifai, Hapuna Beach Prince Hotel
Awards: Best of Show and First Place Professional 2004
Seared Ahi Poke (Serves 4)
1/2 pound ahi (tuna)
1/4 cup soy sauce
1/4 cup ginger, minced
1 Tbsp chili powder
1 Tbsp cumin
1 Tbsp coriander
Salmon Poke Salsa
Blend all ingredients, mix well and chill.
1/4 pound fresh salmon, cubed
1/4 cup fresh tomatoes, chopped fine
1/4 cup green onion, chopped fine
1/4 cup red onion, chopped fine
1/4 cup green ogo (seaweed) chopped fine
1 Tbsp Hawaiian sea salt
1/2 piece Hawaiian chili pepper, seeded and chopped fine
1 Tbsp lime juice
1 Tbsp vegetable oil
8 each Gyoza shell
2 cups cooking oil
Garnish Topping
1/2 pound micro greens
1/2 pound mild cheddar cheese, shredded
1/2 cup cumin sour cream
Directions for Seared Ahi Poke
In large mixing bowl combine soy sauce, chili powder, cumin and coriander. Mix well.
Cut ahi (tuna) into logs and add to mixture. Let soak for 15 minutes.
Remove ahi logs from mixture. Heat large skillet to hot, smoking, high heat. Sear ahi logs on all four sides. Cool. Dice into small cubes. Set aside.
Deep fry Gyoza shells into taco shape in cooking oil.
To Assemble
Insert ahi poke logs into Gyoza shells. Top with micro greens, cheese and sour cream. Top with Salmon Poke Salsa as the last step.
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Sweet Macadamia Nut Poke
By Tiffany Naughton, Grand Wailea Resort (Maui)
Award: Best Poke Using Macadamia Nuts 2004
Ingredients
2 oz Ahi (tuna) diced into small cubes
Sauce
1/4 tsp oyster sauce
1/8 tsp seasame seed oil
1/4 tsp soy sauce
1/4 each Hawaiian chili pepper, minced
Caramelized Macadamia Nuts
2 oz macadamia nuts, diced
1 oz granulated sugar
splash water
Garnish
1 oz raisins
1/4 each Hayden mango, diced
2 tsp green onion, chopped
2 tsp cilantro, chopped
Directions
In a large skillet, gently rub macadamia nuts and sugar with wet hands.
Toss gently over a high flame until starting to sizzle.Remove from heat and cool.
THIS WILL BURN VERY QUICKLY!
Mix all ingredients for dressing in a small bowl.In a larger bowl, gently toss together
the fish and sauce. Toss in mango and raisins. Arrange on a plate and top with a generous amount of macadamia nuts. Top with green onions and cilantro. Serve immediately.
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Traditional Poke
By Steve Zucker, Fish Market Maui
Award: Best Traditional Poke 2004
Ingredients
5 lbs, 1/2” cubed aku (tuna)
8 oz kohu ogo (seaweed), rinsed and rough chopped
4 oz inamona (roasted kukui nut)
2 cups green onions, sliced
4 oz alae red sea salt
4 oz chili pepper water (Uncle Nathens brand)
Directions
Mix gently but well.
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