nr706 wrote:I was in Hawaii in January, came back, and made a reasonable version of poke by marinating the fish for about an hour in soy sauce and a little toasted sesame oil, sprinkled with lightly toasted sesame seeds and some crumpled nori. Seemed to be pretty close to what I remembered, and very easy and quick.
That sounds about right to me, too, although I would use some finely sliced green onion and maybe not the sesame seeds. If you want it spicier, you can add red pepper flakes. I think of it as a simple, yet somewhat elastic dish. It's become a trendy dish and people add a lot of different stuff but I don't think you want too many ingredients.
Pink Hawaiian "alaea" salt is very good on poke, and some of the alaea salt blends with herbs and species are not bad either. The stuff is fairly reasonably priced in Hawaii and is one of the few designer salts I keep around. The pink color just sparkles on seafood.
It probably goes without saying, but the higher the quality of ahi, the better it will work. If I'm going to serve ahi raw or marinated, I get the sashimi-grade ahi from a Japanese market because the texture is so important. It should be velvety.