Poke Aku

Celebrating the breadth and depth of Hawaiian knowledge. Amplifying Pacific voices of resiliency and hope. Recording the wisdom of past and present to help shape our future.

Poke Aku

Community Submission

INGREDIENTS:

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

DIRECTIONS:

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.

Serves 6–8.

Related articles