2 aku fillets (about 4 ounces each), skin and bones removed

1/2 small Maui onion, thinly sliced

2 tablespoons thinly sliced green onion

2 teaspoons minced ginger

1 - 2 small nīoi (Hawaiian chili peppers), seeded and chopped

1/4 cup low-sodium shoyu

2 teaspoons sesame oil

Salt to taste

1 teaspoon sesame seeds

Cut aku into 3/4-inch cubes. In a large bowl, combine aku, Maui onion, green onion, ginger, chili pepper, shoyu, sesame oil and salt; mix lightly. Chill for several hours. Toast sesame seeds by heating in a heavy frying pan, stirring constantly until lightly browned. Sprinkle over poke and serve. Serves 6 - 8.