Skip to main content

Shoyu Ahi Poke #AlohaEats #FoodNFlix


I am hosting June's Food'N'Flix and asked the bloggers to take a virtual trip to Hawaii. You can read my invitation: here. So we've been watching lots and lots of shows that feature Hawaii. I wasn't a huge fan of the original Hawaii Five-O, but I adore the reboot! We streamed it on Netflix the first time we watched it, but just found that it is no longer there, so I ordered the DVDs from Amazon. When we watched the first season, it inspired my Haupia-Filled Malasadas. Season two sent me into the kitchen to serve up my Loco Moco.


After watching Lana I Ka Moana ("Adrift") - season three, episode three - I couldn't pass up the opportunity to make poke. Steve McGarrett and Danny Williams borrow a boat from Chin Ho Kelly's uncle and head out for a relaxing day of fishing. One of my favorite things about this series is the jovial repartee between those two characters. Liken them to an old married couple: they know exactly which buttons to push for a reaction, but genuinely care for one another.

When discussing their goal for the day...
Danny Williams: There's no goal, there's no mission. We are just fishing. What that means is, we relax, we have a couple of laughs. Maybe we catch a fish, maybe we do not.
Steve McGarrett: All right, well, this right here-- this is called sitting on a boat and not catching anything, just so you know.
Danny: Fine, okay, well, that's where the beer comes in. Few laughs, pretend we're friends. Right?

When trying to get to the bottom of Danny's ocean-phobia...
Steve: Hey, it's water, Danny. It's just water.
Danny: With tiger sharks and riptides and all kinds of other stuff to make you dead. Not everybody's a Navy SEAL, Steve!
Steve: Seriously, Danny, what is your problem with the ocean? Huh? I mean, who hates water? Sixty percent of the human body is water!
Danny: Well, that explains why I hate people, all right? You are at the top of my list.
Steve: Yeah, right now, I'm thinking that shark would be better company.
Danny: Then go. Then go swimming with the tiger shark. But do me a favor. If he comes near you, punch him. I do not want to be the one to tell your sister you ended up man sushi.

When they are stranded on a leaking dinghy after being boat-jacked...
Steve: Right now we take a break, we wait.
Danny: Wait, wait for what?
Steve: For the huge tiger shark to go away, Danny. Then we stick to the plan.
Danny: Trust me, it's going to be a long wait.
Steve: What, you're a shark expert now?
Danny: No, I am an expert on McGarrett, the danger magnet.
Steve: Oh, this is my fault?
Danny: Who else on the planet Earth could turn a nice, relaxing day of fishing into a boatjacking and a shark encounter?

So, after the boat-jacking, and after finding a dead body, the team reunites back on land. Then they solve the murder and catch the bad guy. It's not a spoiler, really, that's the formula, right?! At the end of the episode, the team gathers at Kamekona's to eat the tuna that Danny caught. Kamekona places a platter of poke on the table and hands Danny a bill.

Danny: What is this?
Kamekona: It's a bill.
Danny: I see that it's a bill, but why are you giving it to me? I brought you a fish what are you charging me for?
Kamekona: My cooking services.
Danny: Oh, cooking what? What'd you cook? It's raw fish. You didn't cook anything.
Kamekona: Superior knife skills.
Danny: ...like a corkage fee?
Kamekona: Exactly. All right, you brought me fish, I gave you a meal.

Shoyu Ahi Poke 

This is my take on a traditional Hawaiian ahi poke bowl recipe made with sashimi-grade ahi tuna, sweet onions, soy sauce, sesame oil, and chopped macadamia nuts. I served it with lettuce cups and Kona Brewing Company beer. HipaHipa!

Ingredients serves  4

  • 1 pound fresh sashimi-grade ahi tuna steaks, chilled and cut into cubes
  • 1-1/2 Tablespoons soy sauce (shoyu), plus more to taste as needed
  • 1 Tablespoon toasted sesame oil
  • 1/3 cup chopped green onions, green parts only
  • 1 tablespoon finely chopped toasted macadamia nuts, for serving
  • 2 cups steamed rice, for serving
  • 8 organic lettuce cups, for serving (I used romaine, but butter lettuce works well also)
  • pickled ginger, for serving (optional)


Procedure
In a bowl, combine the cubed ahi, soy sauce, sesame oil, and green onions. Gently toss with a spoon. Adjust seasonings to your liking. Let stand for at least 20 minutes for the flavors to meld. Serve with steamed rice, lettuce cups, pickled ginger (if using), and chopped macadamia nuts.

 *This blog currently has a partnership with Amazon.com in their affiliate program, which gives me a small percentage of sales if you buy a product through a link on my blog. It doesn't cost you anything more. If you are uncomfortable with this, feel free to go directly to Amazon.com and search for the item of your choice.

Comments

  1. My daughter loves Hawaii Five-O, so I'm going to have to show her all of your posts this month - so much fun! Your poke looks perfect, wish I was sitting on a beach in Hawaii enjoying a bowl...

    ReplyDelete
  2. Three separate posts! You were all in this round, especially since you watched an entire series! :) Great looking bowl.

    ReplyDelete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce