2 aku fillets (about 4 ounces each), skin and bones removed
½ 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
¼ cup low-sodium shoyu
2 teaspoons sesame oil
1 teaspoon sesame seeds
Salt to taste
Cut aku into ¾-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.