Recipe courtesy of Mike Malicdem
Show: Heat Seekers
Atomic Ahi Poke (Spicy Ahi Poke with Chili Water)
Total:
8 hr 30 min
Active:
20 min
Yield:
1 serving
Level:
Intermediate
Total:
8 hr 30 min
Active:
20 min
Yield:
1 serving
Level:
Intermediate

Ingredients

  • 4 ounces fresh tuna
  • 1/8 cup Chili Water, recipe follows
  • 1/8 cup shoyu sauce
  • 1 teaspoon spicy sesame seed oil (rayu)
  • 1 teaspoon Sriracha chili sauce
  • 3 Hawaiian chiles or Thai chiles, plus 1 for garnish
  • 1 ghost pepper
  • 1 habanero pepper
  • 1/4 cup mixed seaweed (chuka salad, ogo, limu, wakame)
  • 1/4 teaspoon red Hawaiian sea salt or kosher salt
  • 1/4 teaspoon Japanese spice (togarashi)
  • 1 teaspoon wasabi-habanero flavored fish eggs (tobiko)
Chili Water:
  • 6 Hawaiian chiles
  • 2 habanero peppers
  • 2 ghost peppers
  • 1 knob fresh ginger, sliced
  • 2 teaspoons minced garlic
  • 2 teaspoons rice vinegar or white vinegar
  • 1/2 teaspoon Hawaiian sea salt or kosher salt

Directions

Cut the tuna into bite-size cubes and place in a medium mixing bowl. Pour the Chili Water and shoyu over the tuna cubes. Add the rayu and Sriracha sauce. Mix together and let the tuna marinate for a couple of minutes. 

Dice the Hawaiian chiles, ghost pepper and habanero as small as possible and add to the mixing bowl. Add the seaweed salad and mix all the ingredients together. 

Before serving, sprinkle the sea salt and Japanese spice on top of the poke. Finish off by adding the tobiko. 

Alternatively, you can serve it in a chilled martini glass with the seaweed mix on the bottom and the poke mix on top. You can cut a slit into a Hawaiian chile and hang on the glass as a garnish. 

Chili Water:

Heat the chiles, ginger, garlic, vinegar and salt with 2 cups water in a saucepan, but do not bring to a boil. Stir all the ingredients and place in a bottle or jar (slightly larger than 1 pint) and seal off. (Be cautious of the steam for it will irritate your eyes and nasal cavity.) Refrigerate overnight and allow the flavor to develop in the water. Use as you would any hot sauce.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

Categories:

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Unwrapped 2.0

7:30am | 6:30c

Unwrapped 2.0

8:30am | 7:30c

Unwrapped

9am | 8c

Unwrapped

9:30am | 8:30c

Donut Showdown

10:30am | 9:30c

Donut Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Sugar Showdown

12pm | 11c

Sugar Showdown

12:30pm | 11:30c

Cupcake Wars

1pm | 12c

Cake Hunters

5:30pm | 4:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

The Best Thing I Ever Ate

8pm | 7c

Food: Fact or Fiction?

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here