AHI POKE & KONA KAMPACHI POKE - EXECUTIVE CHEF ARNAUD MASSET

Date: 14th June 2020

AHI POKE ‘KPC STYLE’ – EXECUTIVE CHEF OF HILTON WAIKOLOA VILLAGE ARNAUD MASSET 

Serves 4

1lb (500g) Yellow Fin Tuna (small dice)

2 tsp Alae Salt

1 T Sesame Oil

1/4 tsp Red Chilli Flake

1 tsp Inamono (roasted kukui nut)

2 T Ogo (chopped Seaweed)

2 oz (56g) White Onion (small dice)

2 oz (56g) Green Onion (fine chopped)

METHOD:

In a mixing bowl, add ahi, salt and sesame oil and mix.

Add in the rest of ingredients and mix until all incorporated.

Keep refrigerated.

 

KONA KAMPACHI POKE – EXECUTIVE CHEF OF HILTON WAIKOLOA VILLAGE ARNAUD MASSET

Serves 4

1 lb (500g) Kona Kampachi (small dice)

2 tsp Alae Salt

1 T Sesame Oil

1/4 tsp Red Chilli Flake

2 T Ogo (chopped Seaweed)

2 oz (56g) Red Onion (small dice)

2 oz (56g) Green Onion (fine chopped)

2oz (56g) Yuzu Juice

METHOD:

In a mixing bowl, add Kampachi, salt and sesame oil and mix.

Add in the rest of ingredients and mix until all incorporated.

Keep refrigerated.

 

 

With Thanks To

 

 

 

 


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