AHI POKE & KONA KAMPACHI POKE - EXECUTIVE CHEF ARNAUD MASSET
Date: 14th June 2020
AHI POKE ‘KPC STYLE’ – EXECUTIVE CHEF OF HILTON WAIKOLOA VILLAGE ARNAUD MASSETÂ
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
