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Marcel’s Hamachi Poke with Pineapple Poi

Servings:
Serves 4 Servings
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Ingredients

  • 1 pound hamachi, cleaned and diced into 1/2” cubes
  • 1/4 teaspoon ginger, freshly grated
  • 1 tablespoon maui onion, finely minced
  • 1/4 cup sea beans, chopped
  • 2 tablespoon sake
  • 2 tablespoon mirin
  • 2 tablespoon extra virgin olive oil
  • 1 tablespoon Juice of 1 Lemon
  • 1 tablespoon Hawaiiian Salt
  • 1 tablespoon Esplette Pepper
  • 1 tablespoon pineapple, cleaned, core removed
  • 1 tablespoon xanthan gum
  • 1 tablespoon taro root, sliced paper thin on mandolin
  • 1 tablespoon Oil
  • 1 tablespoon Salt

Preparation

Baking Directions:

In a bowl, combine the diced hamachi, ginger, onion, sea beans, sake, mirin, olive oil, lemon juice, and Hawaiian salt and pepper to taste.

Refrigerate until needed.

Dice the cleaned pineapple.

Puree the pineapple in a blender with the xanthan gum until smooth.

Refrigerate until needed.

Preheat the oil to 325°F.

Fry the taro root until crisp and lightly golden.

Drain on paper towels and sprinkle with salt.

To serve, place a large spoonful of pineapple poi in the bowl.

Place 1/4 of the poke on top of the poi and serve with taro chips and Hawaiian seal salt.

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