If you have ever been to the Hawaiian Islands, you’ve probably seen or tasted poke (poe-keh). Traditionally, poke is chunks of raw fish (poke means “to cut”) tossed with shoyu (similar to soy sauce), Hawaiian sea salt, seaweed and sesame oil. If you are a fan of sushi, then you would love poke. Although poke is most traditionally associated with fresh fish, today the term is used a broad definition of many types of marinated foods. Go to any grocery in Hawaii and you’ll see what I mean.
Poke is a traditional Hawaiian dish, but it was popularized in the early 1990’s by famous Hawaiian chef, Sam Choy.
Today though, I made edamame poke, and it is such a great snack that I thought I would share it. Its a little bit of Hawaii in your kitchen whenever you need it! I’m sorry I didn’t take pictures..I ate it too fast!
The following recipe can be used for any other poke you like: ahi, snapper, crab, mussels, the list goes on…If you are going to use fresh fish, I caution you from over-seasoning and losing the clean, pristine flavor.
All seasoning is to taste, so have fun! This can also be refrigerated for a refreshing post-workout snack!
Edamame in pod (fresh or frozen) (Cooked/Steamed)
Shoyu (you can substitute soy sauce)
Hawaiian Sea Salt (or other coarse sea salt)
Chile Flakes (or paste)
Ogo Seaweed (some people skip this, but it is a traditional and key ingredient)
Its simple: mix the ingredients together to taste (be careful not to add too much sesame oil, it can make the dish very cloying).
Noh foods of Hawaii makes a packet of sea salt, ogo and chili flakes that is a great started for anyone interested in trying this out. You can purchase it through Hawaiian Food Online.