Okay, folks, let’s dive into some ‘ono grinds! Today, I’m tackling some classic Hawaiian ahi recipes. I’ve always loved the fresh, clean taste of ahi, and living here, I feel like I gotta do it justice.
First things first, I went down to the local fish market early this morning. Gotta get there before all the good stuff is gone, you know? I picked out a beautiful, deep red ahi steak – the fresher, the better, they always say.
Getting Started: The Poke
I decided to make poke first, because, well, it’s poke! It’s super simple and lets the flavor of the fish really shine. I carefully cubed the ahi into bite-sized pieces. Seriously, a sharp knife is key here. Don’t want to mash up the beautiful fish.
- Then, in a bowl, I mixed together some soy sauce (shoyu, as we say here), sesame oil, a little bit of chopped green onions, and some Hawaiian salt.
- I also added a touch of chili flakes, because I like a little kick.
- Gently folded in the ahi, making sure not to overmix it. You want the fish to stay firm, not get all mushy.
That’s it! Poke done. I put it in the fridge to chill for a bit while I worked on the next dish.
Seared Ahi Time
Next up, seared ahi. This one’s all about that perfect sear – crispy on the outside, rare and tender on the inside.
- I took another piece of the ahi steak, and I patted it dry with paper towels. Super important – dry fish sears better!
- Then, I seasoned it generously with salt and pepper. Sometimes I’ll add a little garlic powder too, but today I kept it simple.
- I heated up some oil in a cast-iron skillet (gotta love cast iron!) until it was smoking hot.
- Carefully placed the ahi in the skillet, and let it sear for about a minute per side. You just want a nice crust, don’t overcook it!
I let it rested on cutting board,then I sliced it against the grain into thin pieces. The inside was this gorgeous, bright red. Perfect!
Serving it up!
The best part after all that work. For the poke, I just scooped it onto some hot, fluffy rice. And put furikake on top of it.
For the seared ahi, I served it with a simple salad of mixed greens and a light vinaigrette. The cool, crisp salad is the perfect contrast to the rich, savory ahi.
And that’s it! Two classic Hawaiian ahi dishes, made with fresh, local ingredients. Nothing fancy, just good, honest food. It’s all about respecting the ingredients, and letting their natural flavors shine. Give it a try, you won’t be disappointed!
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