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Origins Poke

This poke takes cues from what the early Polynesians in Hawaii likely ate. It includes pungent limu lipoa (a variety of seaweed in Hawaii) and ‘inamona (roasted candlenut), though you can substitute these with wakame and macadamia nuts. The poke also includes scallions and sweet onion, brought by later settlers, for a bit of freshness, and a tiny hot chile for a touch of heat.


  • 12 oz. uhu (parrot fish) or any hamachi, cut into 3/4-inch cubes
  • 1 small Kula onion or any sweet onion, small diced
  • 1⁄4 cup thinly sliced scallions
  • 1  oz. limu lipoa (dictyopteris plagiogamma seaweed) or wakame, chopped
  • 2  Tbs. ‘inamona (roasted candlenut) or roasted chopped macadamia nuts
  • 1 nioi (Hawaiian chile pepper) or Thai bird chile, crushed
  • Hanapepe pa‘akai or Maldon salt


In a bowl, gently mix together the fish, onion, scallions, seaweed, nuts, and chile. Season with the Hanapepe pa’akai or Maldon salt. Cover with plastic wrap, and chill for 30 minutes. Transfer to a serving bowl, and serve.


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