Shaun Tolson

January 22, 2023

You, too, could make Hawaiian restaurant-quality poke at dwelling.

Steve Czerniak

Welcome to Clubhouse Eats, the place we have a good time the sport’s most delectable foods and drinks. Hope you introduced your appetites.


Although the PGA Tour already wrapped up a quick swing by Hawaii, there’s by no means a foul time to pay homage to a staple dish of the islands: ahi poke (pronounced “poh-kay”).

In its easiest kind, poke is a salad that options an umami-rich sauce supported by vivid citrus flavors and the freshest of uncooked fish — ahi tuna works greatest, not less than in Hawaii, for being extremely lean and regionally sourced. “They’ve been consuming poke in Hawaii for so long as people have been right here,” says Chef Peter Merriman, who opened his namesake restaurant Merriman’s inside Kapalua Resort in 2008. “It’s additionally very wholesome. There’s not lots of fats or added sugar, so that you at all times really feel good consuming it.”

Poke dishes shine at each Merriman’s and The Plantation Home, one other restaurant throughout the Kapalua Resort, because of the high-quality fish that’s used. In actual fact, as Merriman acknowledges, his culinary crew purchases its fish straight from fishermen, which suggests the restaurant’s ahi is the freshest it may be. “The one most essential factor is to get high-quality fish that’s as contemporary as doable,” Merriman says, providing up recommendation to those that want to create their very own poke dish at dwelling. “The second most essential factor is to go away the sauce and fish separate till the final second. It provides the brilliant distinction of the contemporary ginger and shoyu and soy sauce. It offers a pleasant distinction between these issues and the flavour of the fish.”

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Jared Krausen, the chief chef at The Plantation Home, additionally recommends a fragile contact — each in how the fish is dressed and the way a lot of that dressing is used. “Be very gentle and mild with the tossing,” he says. “Deal with it with care. And I wouldn’t overdo it with the sauce. You don’t want it sopping within the liquid.”

Should you’re including ginger to your sauce, ensure you’re peeling it and mincing it your self. “Don’t even use ginger if it’s not contemporary,” Merriman says. Equally, he recommends splurging on a high-quality bottle of soy sauce or shoyu, because it’s the muse of the sauce — the Merriman’s recipe (see under) makes use of Tamari.

Chef Merriman urges at-home cooks to maintain the fish as chilly as doable each through the preparation and in addition in presentation, which is why he units a mixing bowl over ice earlier than including the fish, greens, and sauce. And a pointy knife is a should, because the aim is to create actually clear cubes of fish. Above all, he declares that the outdated adage of much less is extra will serve you properly when creating your individual poke dish at dwelling. “These days, there are as many recipes for poke as there are individuals making it,” he says. “Simply don’t strive too exhausting along with your poke; it’s a easy dish.”

The right way to Make Merriman’s Ahi Poke

Poke Sauce


1 cup tamari
.5 cup sesame oil 
.25 cup freshly squeezed lime juice
4 giant cloves garlic, minced (about 2 tablespoons)
1 (2-inch) piece contemporary ginger root, peeled and minced (about 2 tablespoons)
5 scallions, washed and sliced into 1/8-inch rounds
1.5 tsp. sambal oelek 

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Place all substances in a blender or meals processor. Puree till clean. (Will be made forward and saved in an hermetic container within the fridge for as much as two weeks.)



1 lb. sashimi-grade ahi tuna, reduce into 3/4 inch cube
1/2 candy onion, sliced paper skinny
10 scallions, finely sliced (each white and inexperienced sections)
.25 cup of purple ogo seaweed (elective)
.25 tsp. purple pepper flakes
.75 cups Poke Marinade 
1/4 avocado, peeled and reduce into ½-inch cube (elective)


Place a medium bowl over ice. Add tuna, onion, and scallions.

If utilizing ogo, roughly chop whereas sustaining the threads and stems. Add to tuna combination, then add chili flakes and Poke sauce. Stir to mix, evenly coating the tuna within the sauce and mixing the greens. Garnish with avocado, if desired, and serve instantly with candy potato chips or taro chips.

Serves: 6 to eight as an appetizer.

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