MISSDISH Series | Broke & Cooking’s Ahi Poke & Wonton Crisps Recipe
Poke is something you crave. Something you daydream about. Tender chunks of raw ahi tuna, marinated in shoyu, sesame oil, and any combination of chili pepper and sriracha. Other variations of ingredients may include seaweed, green onion, maui or red onion, toasted sesame seeds, furikake, garlic, or tobiko. If you’ve been lucky enough to travel to Hawaii, most likely you’ve tried authentic poke and you’ll know why it’s something I crave constantly.
Every recipe for poke varies; it really depends on your personal preference. My recipe is for a pretty traditional ahi poke. Feel free to play with it and adjust the heat level, or add your favorite ingredients! Making poke at home is so easy. The key is purchasing sashimi grade tuna. I’ll also show you how to make your own wonton crisps for serving.
What You Need:
1.5 - 2 lb sashimi grade ahi tuna
¼ cup shoyu (alternatively you can use soy sauce)
¼ yellow Maui onion (I like red onion as well)
½ tsp freshly grated ginger
3 green onions
1 ½ tsp sesame oil
½ tsp crush red pepper (I used some from a packet from some pizza takeout! haha)
1-2 tsp sriracha
Sea salt to taste
2 tsp toasted sesame seeds
¾ - 1 cup seaweed salad (available at any asian supermarket)
What You Need for Wonton Crisps:
Pack of wonton skins (I prefer thin)
Sea salt or furikake
What To Do:
1. We want to prepare the tuna so that it can chill in the fridge. Using a very sharp knife, make smooth, clean cuts of 1/2″-1″ chunks of tuna. Cover the bowl of diced tuna and place in the fridge.
2. Prepare the marinade: Use a paring knife to peel the skin off about 1″ of fresh ginger. Grate ½ tsp of ginger and place aside.
3. Chop 3 green onions on the bias. Thinly slice ¼ of an onion. Reserve some of the green onion for garnish.
4. In a bowl, whisk together the shoyu or soy sauce, sesame oil, green onion, red or maui onion, grated ginger, red pepper, and sriracha.
5. I like to add ½ of the seaweed salad into this marinade, since it becomes saturated and very dark once incorporated. I toss the other ½ of the seaweed salad into the poke later to keep the bright green color. Up to you!
6. Take the chilled tuna out of the refrigerator and carefully pour the marinade over the tuna, using a spoon to gently toss the poke. Add in the second ½ of the seaweed salad and toss to incorporate.
7. That’s basically it for the poke! Seriously so easy! Garnish with green onion and toasted sesame seeds. Throw it back in the fridge while you make fresh wonton crisps!
8. Wonton wrappers are available in thin, medium, and thick thicknesses (lol). I love how the thin wrappers fry up and become incredibly crispy in seconds.
9. Take out your desired amount of wrappers and run a knife through the stack, diagonally so that your crisps are triangle-shaped. Prepare a paper bag or stack of paper towels for draining.
10. In a skillet over medium-high heat, heat about 1″ of vegetable oil. To test the oil, run water from the faucet over your hand and spritz the water at the oil. It should start to sizzle and pop. When the oil is ready, drop a few wonton wrapper triangles into the oil. They will fry very quickly - turn them so that they brown evenly.
11. Promptly remove them from the oil once they are bubbly and brown. Drain them on paper and sprinkle with sea salt or furikake while they’re still hot.
Your poke and wonton crisps are ready for serving! This recipe is always satisfying and I generally have most of the ingredients for the marinade on hand. You can spice it up, or add other fish. It’s all about what your taste buds are craving!