Showcasing Alex Viera’s award-winning Poke recipe that was inspired by past winners of Sam Choy’s Poke contests in Hawaii. This version brings together proven flavor ideas with a few personal touches. The result is a complex yet addictive flavor that is both sweet and slightly spicy, so good that you can’t help but want more.
This savory recipe is the culmination of years of refinement. It celebrates the clean, delicate character of fresh fish, vibrant seasonings, and bold, well-balanced flavor—without unnecessary complication.
Most of these ingredients are easy to find at your local grocery store. This recipe is excellent with many types of fresh fish, including tuna, wahoo (ono), salmon, yellowtail, white sea bass, dorado (mahi-mahi), halibut, rockfish, and lingcod.
For best results, start with the freshest fish you can get. Truly fresh fish should not smell strongly “fishy.” It should have a clean, mild scent. The familiar fishy odor develops as the fish ages and naturally occurring compounds begin to break down, especially when it has not been kept properly chilled. Because most people encounter fish only after it has been transported and displayed for several days, they may mistake that odor for normal. With genuinely fresh fish, the aroma is subtle and the flavor is clean, delicate, and slightly sweet.
Make this recipe ahead of time, pack it in a container, and add it to your freshly cut fish when you are ready to serve at home or on the boat.
Ingredients
- 1 lb fresh fish, cut into small cubes
- 3 jalapeños (medium), gutted and finely chopped
- 3 green onions, top half only, finely chopped
- 3 large tablespoons brown sugar
- 1/3 cup soy sauce — do not use low sodium
- 2 tablespoons – sesame seeds, toasted
- 5 tablespoons toasted sesame oil
- 1/2 teaspoon sesame chili oil
- 1/2 teaspoon ground black pepper
- 1/8 teaspoon or less anise powder – This is the magic ingredient, add slowly to taste, it can be very overpowering
Simple Steps
- Combine the soy sauce and brown sugar, stirring until the sugar is dissolved
- Mix in the sesame oil, Chinese hot oil, black pepper, anise powder, toasted sesame seeds, jalapeños, and green onions
- Gently fold in your fresh fish until evenly coated
- Cover and refrigerate briefly (30+ minutes) to chill and let the flavors combine
- Lightly toss again prior to serving in a glass bowl
- Presentation – After serving in a bowl, sprinkle some toasted sesame seeds and green onions on top
- Serving suggestion – Enjoy it on its own or over a bed of steamed rice, garnished with thinly sliced cucumber and avocado.