Sesame-Shoyu Poke #recipe by @LeslieKarst

 

Time for another recipe from the Hawaiian Islands--and included in my new Orchid Isle mystery, MOLTEN DEATH:

Poke (pronounced “poh-kay”) is a delectable dish prepared with marinated, raw fish—often ahi tuna—similar in some ways to ceviche. It is thought to have been made by ancient Polynesians centuries before Western contact, who prepared it with local reef fish, seaweed, crushed kukui nut (candlenut), and sea salt. It wasn’t until the 1960s, however, that the name “poke” (Hawaiian for “sliced crosswise into pieces”) was given to the dish, and not until the 1990s that it became well known outside of Hawai‘i. 

 

Poke’s rise in popularity is due largely to the efforts of Hawaiian chef and television personality, Sam Choy, who tirelessly promoted the local delicacy and even started a poke contest, an event still held each March in Kona, on the Big Island. 

 

Modern poke recipes commonly include shoyu (soy sauce) and roasted sesame oil, ingredients brought to the islands by Japanese and Chinese immigrants, as well as new innovations such as avocado, kimchee, and Sriracha mayonnaise.

Sesame-Shoyu Poke

(serves 2 as a main dish, or 4 as an appetizer)

 

Ingredients

1 pound sushi-grade ahi tuna, cut into ½ inch cubes

2 teaspoons roasted sesame oil

4 teaspoons soy sauce

2 tablespoon oyster sauce

4 tablespoons green onions, coarsely chopped

4 tablespoons yellow or white onion, coarsely chopped

2 teaspoon sesame seeds

Directions

If your tuna has a dark bloodline running through it, cut this away and discard, as it has an unpleasant flavor. You’ll need about 1 ¾ pounds of ahi that contains a bloodline in order to end up with 1 ½ pounds of useable fish. 

 

Mix all the ingredients together in a bowl and refrigerate, covered, at least ½ hour (or up to 6 hours) before it’s time to eat. 

 

 

Serve it with crackers or chips as an appetizer, or over steamed rice for a traditional “poke bowl.”

🌴  🐟  🌿

Now available!

MOLTEN DEATH

Orchid Isle Mystery, book 1

Buy link here

 

“Karst’s first Orchid Isle novel is part murder mystery, part vividly evocative, colorful sketch of Hawaii and its history, geography, tradition, culture, food, language, and people. Armchair travelers and mystery aficionados alike will find it entertaining.”

Booklist

 

This first book in my brand-new Orchid Isle mystery series features retired caterer Valerie Corbin and her wife Kristen who, on a trip to the Big Island of Hawai‘i, swap surfing lessons for sleuthing sessions when a hike to an active lava flow turns deadly. 

 

Advance praise for MOLTEN DEATH:

“a compelling read that will enlighten, engage, and entertain, leaving readers longing for their next trip to the Orchid Isle.”

--New York Times bestselling author Jenn McKinlay

“a terrific debut to a series that will go on my must read list!”

--USA Today bestselling author Deborah Crombie

 

 

A SENSE FOR MURDER

Lefty Award Nominee

for Best Humorous Mystery!

This newest Sally Solari mystery

is available for purchase here !

 

Praise for A SENSE FOR MURDER:

 

“[Sally is] sassy, irresistible company... Culinary cozy fans will be in heaven.”

 --Publishers Weekly

 

“An enjoyable read for mystery mavens and foodies alike.”

--Kirkus Reviews

Justice is Served:  A Tale of Scallops,

the Law, and Cooking for RBG

is the Silver Award Winner for the 2024

IBPA Benjamin Franklin Award!

Buy link here

 

 

"a suspenseful, exhilarating memoir; Karst relays her determination to serve the 'perfect' meal to RBG alongside an uplifting, enlightening portrayal of one of the most admired justices in the history of the Supreme Court." 

 

-Foreword Reviews (starred review)

 

"[This] book is a romp from cover to cover—and, just like a great meal, left me ready for more."

-Karen Shimizu, executive editor, Food & Wine-

All of the Sally Solari Mysteries are available through Amazon, Barnes and Noble, and Bookshop.