Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

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.

Ingredients

  • 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

Preparation

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.

Reviews

Rate or Review

Reviews

We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.

Videos

View All

Connect

Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial