Best 6 Emerilized Hawaiian Poke Recipes

**Embark on a Culinary Voyage to the Hawaiian Islands with Emeril's Hawaiian Poke Recipes**

Discover the vibrant flavors of Hawaii with Emeril Lagasse's enticing poke recipes. Poke, a traditional Hawaiian dish, is a delightful culinary creation that combines the freshness of raw fish with an array of bold and tangy sauces. In this article, we present a collection of Emeril's most captivating poke recipes, each offering a unique taste experience that will transport you to the shores of the Pacific. From the classic Shoyu Poke to the zesty Spicy Ahi Poke and the tropical Aloha Poke, these recipes showcase the diversity and allure of Hawaiian cuisine. Get ready to tantalize your taste buds with these delectable seafood creations, perfect for a refreshing meal or as part of a festive gathering. Let's dive into the culinary wonders of Emeril's Hawaiian poke recipes and experience the vibrant spirit of the islands.

Here are our top 6 tried and tested recipes!

EMERIL'S HAWAIIAN-STYLE POKE

Emeril's Hawaiian-Style Poke image

Provided by Emeril Lagasse

Categories appetizer

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

1/2 cup crunchy peanut butter
1/2 cup coconut milk
1 tablespoon soy sauce, plus more for seasoning
2 teaspoons fresh lime juice
2 teaspoons hot pepper sauce (recommended: Emeril's Kick it Up Red Pepper Sauce)
1 teaspoon sesame oil, plus more for seasoning
1 pound sushi grade ahi tuna, cut into large dice
1/4 cup minced red onions
3/4 cup ogo seaweed, rinsed and chopped
5 teaspoons chopped roasted macadamia nuts
3 tablespoons chopped fresh cilantro leaves
1 lime, juiced
Hawaiian sea salt
Deep-fried wonton wrappers, for serving
Butter lettuce leaves, for serving

Steps:

In the bowl of a food processor, combine the peanut butter, coconut milk, soy sauce, lime juice, hot sauce, and sesame oil, and process on high speed.
Place tuna in a large bowl. Add the red onions, seaweed, macadamia nuts, cilantro, and lime juice.
Pour the peanut butter mixture over the tuna and combine. Season with sesame oil, soy sauce, and Hawaiian salt, to taste. Serve on top of wonton chips or wrap in lettuce leaves.

CHEF JOHN'S HAWAIIAN-STYLE AHI POKE

Chef John's Hawaiian-Style Ahi Poke image

The technique for making poke is so basic that even the most inexperienced cooks can get something close to what they'd get in a restaurant. But the one catch is you have to use only the freshest possible tuna, even if that means frozen.

Provided by Chef John

Categories Seafood Fish Tuna

Yield 4

Number Of Ingredients 11

Ingredients

¼ cup soy sauce
2 tablespoons sesame oil
1 teaspoon grated fresh ginger root
⅓ cup thinly sliced green onions, plus more for serving
2 tablespoons crushed, roasted macadamia nuts
1 tablespoon finely crumbled dried seaweed
½ teaspoon hot red pepper flakes
½ teaspoon kosher salt, or to taste
1 pound sushi-grade ahi (yellowfin) tuna, cut into 3/4-inch cubes
1 teaspoon toasted sesame seeds
1 dash Lemon juice, lime juice, or seasoned rice vinegar

Steps:

Whisk soy sauce, sesame oil, grated ginger, sliced onions, macadamia nuts, seaweed, pepper flakes, and salt together in a bowl.
Place cubed tuna into bowl. Pour in marinade and stir to distribute evenly. Cover and refrigerate 2 hours. Mix again.
Serve topped with toasted sesame seeds, sliced green onions, and a sprinkle of lemon or lime juice, or seasoned rice vinegar.

Nutrition Facts : Calories 231.1 calories, Carbohydrate 3.1 g, Cholesterol 51.1 mg, Fat 11.6 g, Fiber 0.9 g, Protein 28.3 g, SaturatedFat 1.8 g, Sodium 1196.7 mg, Sugar 0.7 g

EMERIL'S "PANIOLO" (HAWAIIAN COWBOY) STEAK

Emeril's

Provided by Emeril Lagasse

Time 44m

Yield 2 hungry-cowboy servings

Number Of Ingredients 24

Ingredients

2 tablespoons Emeril's Original Essence, recipe follows
1 tablespoon crushed Szechwan peppercorns
1/2 cup hoisin
1/4 cup tamari
1/4 cup mirin or dry sherry
1/4 cup green onions
2 tablespoons minced fresh ginger
1 tablespoon sesame oil
1 tablespoon minced garlic
1 tablespoon minced Hawaiian peppers or chile paste
2 (1-pound) rib-eye steaks
1 tablespoon light brown sugar
2 Maui onions, peeled and cut into thick slices about 1/4 to 1/2-inch, slices kept together not separated
2 Maui onions, peeled and cut into thick slices about 1/4 to 1/2-inch, slices kept together not separated
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William

Steps:

In a bowl, whisk together all of the ingredients, except the onions, Essence, and peppercorns.
Place the steaks in a large sealable bag with the marinade. Seal and refrigerate for at least 12 hours, and up to 36 hours.
Preheat a grill.
Remove the steaks from the marinade and pat dry. Season both sides with 1 tablespoon of the Essence and the peppercorns. Pour the marinade into a small saucepan and bring to a simmer. Simmer until thickened and reduced by 1/3 in volume, about 5 minutes, stirring occasionally. Remove from the heat.
Sprinkle the thick onion slices with the remaining 1 tablespoon of Essence.
Grill the steaks until medium-rare, about 6 minutes per side. At the same time, grill the onions (as though grilling a patty, so the rings stay together) until golden and char-marked by the grill, turning once.
Remove the steaks from the grill and top with the grilled onions. Serve with the reduced marinade as sauce.

HAWAIIAN-STYLE POKE

Hawaiian-Style Poke image

Provided by Food Network

Categories appetizer

Time 1h

Yield 8 to 10 servings as an appetizer

Number Of Ingredients 7

Ingredients

1 pound Ahi tuna, cut into 1-inch dice
1/2 cup chopped limu kohu (red seaweed)
1 teaspoon Inamona (roasted, crushed kukui nut), optional but very traditional, recipe follows
1/2 cup aloha shoyu (soy sauce)
1 Maui onion, diced
1 cup whole kukui nuts
Hawaiian salt, to taste

Steps:

Mix all ingredients and chill for 1 hour.
Roast nuts whole over a grill or in a 325 degree F oven until golden brown for 90 minutes. Crack 1 kukui nut, and if it is a dark brown color, they are ready. Cool nuts, scrape out the nutmeat, and chop finely. Add Hawaiian salt, to taste.

LIMU POKE SALAD

Limu Poke Salad image

Provided by Food Network

Time 1h25m

Yield 6 servings

Number Of Ingredients 19

Ingredients

1/2 cup fresh orange juice
2 tablespoons vegetable oil
2 1/4 teaspoons sugar
1 1/2 teaspoons sesame seeds
1 1/2 teaspoons white wine vinegar
1 1/2 teaspoons soy sauce
2 cups ogo (Hawaiian seaweed), cleaned and drained
3/4 cup soy sauce
1/4 cup white wine vinegar
1/4 cup mirin (sweet rice wine)
1 cup sugar
1 tablespoon black sesame seeds
1/8 teaspoon jalapeno, minced
1 cup soy sauce
1/2 cup firmly packed brown sugar
3/4 teaspoon peeled, minced fresh ginger
1/2 teaspoon dried crushed red pepper
1/4 teaspoon Chinese 5 spice powder
6 (3-ounce) sashimi-grade Ahi steaks

Steps:

For the dressing: Combine all of the ingredients in a small bowl. Cover and refrigerate until ready to use.
For the salad: Blanch the seaweed in a large saucepan of boiling salted water for 2 minutes. Drain. Transfer to a bowl. Bring soy sauce, vinegar, mirin, and sugar to a boil in a small saucepan, stirring to dissolve the sugar. Pour the mixture over the seaweed. Mix in the sesame seeds and jalapeno. Cool completely. Drain.
For the tuna: Mix the first 5 ingredients in a large bowl. Add the Ahi and toss to coat. Let stand 1 hour at room temperature. Preheat the broiler. Place the Ahi on a foil lined baking sheet. Broil until rare, about 1 minute per side. Arrange the seaweed salad on plates. Top with Ahi. Ladle over the dressing and serve.

AHI POKE BASIC

Ahi Poke Basic image

This is a standard raw tuna (poke) salad served in most Hawaiian homes. Although unconventional, it is sure to please the more adventurous seafood lovers. Be sure to use fresh tuna for the very best flavor, although fresh frozen tuna will produce acceptable results.

Provided by Josh Chan

Categories Appetizers and Snacks Seafood

Time 2h15m

Yield 4

Number Of Ingredients 7

Ingredients

2 pounds fresh tuna steaks, cubed
1 cup soy sauce
¾ cup chopped green onions
2 tablespoons sesame oil
1 tablespoon toasted sesame seeds
1 tablespoon crushed red pepper
2 tablespoons finely chopped macadamia nuts

Steps:

In a medium size non-reactive bowl, combine Ahi, soy sauce, green onions, sesame oil, sesame seeds, chili pepper, and macadamia nuts; mix well. Refrigerate at least 2 hours before serving.

Nutrition Facts : Calories 395.6 calories, Carbohydrate 8.6 g, Cholesterol 102.2 mg, Fat 13.7 g, Fiber 2.2 g, Protein 58.4 g, SaturatedFat 2.2 g, Sodium 3695.8 mg, Sugar 2 g

Tips:

For the freshest poke, choose fish that is sushi-grade and has been previously frozen to kill any parasites.
To neutralize the fishiness of the tuna, try marinating it in a mixture of soy sauce, sesame oil, and rice vinegar for 30 minutes before cubing it.
When cubing the tuna, make sure to cut against the grain to create tender and flavorful pieces.
To make the poke sauce, use a high-quality soy sauce and sesame oil. You can also add other ingredients to taste, such as ginger, garlic, green onions, or chili peppers.
Serve the poke immediately, or store it in the refrigerator for up to 2 days.

Conclusion:

Emerilized Hawaiian poke is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. It is a great way to use up leftover fish, and it is also a healthy and affordable meal option. With its bold flavors and vibrant colors, poke is sure to be a hit with your family and friends.