Onaga Poke Recipes

KEALIA POKE PLATE

Steps:

• For the fish: Put the fish in a bowl and toss with the salt. Keep cold.
• For the rice: Rinse rice 3 times, then let soak in 2 cups water for 15 minutes.
• Cook rice in a rice cooker.
• Pour vinegar in a bowl and add sugar. Mix until sugar is dissolved.
• Pour rice into a big bowl and carefully pour sushi vinegar over the rice, spreading it evenly on the rice. Thoroughly mix rice and vinegar, then let cool.
• For the salad: Chop lettuce to desired size and toss in a bowl with clover sprouts and tomatoes.
• For the spicy sesame sauce: Stir together sesame oil and sriracha in a bowl to taste.
• For the chile pepper shoyu: Stir together the soy sauce, cane sugar and Hawaiian chile peppers in a bowl.
• Prepare four plates with half sushi rice and half salad. Add 1/4 cup pickled ginger to each.
• For the Kealia poke: Add the avocado, mango, watermelon, limu, macadamias, sweet onion, green onion, red onion, inamona, crushed red pepper, basil, cilantro and mint to a large bowl. Add 3 ounces spicy sesame sauce. Add fish and mix thoroughly, but gently.
• Position the finished poke in the center of your prepared plates. Add 1/2 ounce chile pepper shoyu to the rice on each plate. Add 1/2 ounce ponzu to the salad on each plate.

ONAGA POKE

Steps:

• In a mixing bowl, mix onaga with the remaining ingredients. Serve cold.

TUNA POKE

Steps:

• Combine 1 pound diced sushi-grade tuna, 1 cup diced cucumber and 1/4 cup chopped scallions in a bowl. Add 2 tablespoons soy sauce, 1 tablespoon toasted sesame seeds, 1 teaspoon each lemon juice, sesame oil and rice vinegar, and 1/2 teaspoon each red pepper flakes and kosher salt; toss to coat. Cover and refrigerate 30 minutes. Serve in Bibb lettuce leaves with root vegetable chips.

GRILLED ONAGA

Steps:

• Score the fish and insert ginger into the cuts. Place the fish in a bowl. Mix the rest of the ingredients together in a bowl and pour the marinade over the fish before grilling. Marinate for about 20 minutes. Wrap the fish in foil and place on the grill. Cook until flesh is just opaque.

MISO PHAT POKE

Steps:

• Whisk together the soy sauce, sesame oil and chile pepper water in a medium bowl. Add the tuna and mix well. Let the mixture sit for a few minutes before serving.
• To serve, top with the tobiko, thinly sliced scallions and toasted sesame seeds.

WHOLE CRISPY ONAGA AND THAI DIPPING SAUCE

Steps:

• Preheat oven to 400 degrees F.
• Combine salt, pepper, paprika and corn starch. Coat fish with seasoned mixture.
• In a hot wok with hot oil, fry both sides of fish until crispy. Place fish in oven for 3 to 5 minutes until fish is cooked through.
• Start with citrus juices, water and sugar. Combine and make like lemonade then add patis, garlic, chili flakes, cilantro to taste. "Sweet and tart".

TOFU POKE

Steps:

• Preheat oil in either a large Dutch oven or deep-fryer to 375 degrees F.
• Dredge cubed tofu in cornstarch and deep-fry in preheated oil until golden brown. Drain on paper towels until ready to use. Toss fried tofu and vegetables in a mixing bowl with the Poke Sauce.
• 2 1/2 cups sugar
• 1 cup soy sauce
• 1/2 cup sesame oil
• Combine ingredients in a mixing bowl and whisk until sugar has dissolved.

UNCLE GLENN'S ONAGA (STEAMED RED SNAPPER WITH SOMEN)

Steps:

• The day before cooking, submerge the garlic in the oil in a small container. Cover and refrigerate overnight.
• When ready to cook, check the fish for any remaining scales and scrape off, paying special attention to the head and tail. Rinse the fish and pat dry.
• Boil the somen according to the package instructions, rinsing and draining well. While the noodles are still damp, arrange them on a serving platter and cover with plastic wrap.
• Loosely toss together the celery, carrot, scallions, onion and cilantro leaves in a small mixing bowl. Set aside at room temperature (if refrigerated, the hot oil added at the end won't sizzle). In another small bowl, mix the chung choi, ginger and cilantro stems, and stuff 1/2 cup of the mixture inside the fish cavity, including the head. Pat the remaining few tablespoons over both sides of the fish's body.
• Set a steamer rack or other metal rack inside a wok or roasting pan large enough to accomodate the fish and set on the stove, straddling two burners if needed. Have ready the wok's lid or sheets of foil large enough to cover the roasting pan tightly. Add enough water to come up to the rack (1 to 1 1/2 inches). Bring the water to a boil over high heat.
• Meanwhile, stack 2 sheets of heavy-duty aluminum foil large enough to hold the fish. Turn up and crimp the foil at the edges to create a boat just large enough to fit the fish. The raised edges will catch the drippings, which will make the sauce. Put the foil boat on the rack over the boiling water, then lay the stuffed fish on the foil. Cover with a lid or tightly with foil and let steam for 15 to 18 minutes (6 minutes per pound). Don't lift the lid to check on the fish, as this will cause the temperature to drop. Adjust the temperature as needed if the lid begins to clatter. Uncover and check to see if the fish is done: The eyes should be white and bulging, the mouth slightly agape and a chopstick inserted into the flesh should slide in easily. Turn off the heat.
• Using two long spatulas, gently transfer the fish to the somen platter, laying it on top of the noodles. Lift the foil boat out of the steamer, careful not to spill any sauce, and pour the sauce into a small bowl. Add the oyster sauce and scallop powder (or fish sauce) and stir. Pour the sauce over the fish, then cover the fish with the vegetable and herb garnish.
• Pour the reserved garlic oil into a small saucepan. Heat over high until the garlic turns golden brown, 2 to 3 minutes. Turn off the heat and discard the garlic. Slosh the soy sauce over the garnished fish, then carefully pour on the hot garlic oil, letting it sizzle. Serve immediately.