Poke (pronounced “po-keh”) means “to slice or cut.” Originating from the islands of Hawaii, it started as a snack for fishermen. They used up the off-cuts of fish and added Japanese and other Asian seasonings. Poke is usually bite-sized pieces of raw fish or shellfish mixed with spices, herbs, nuts, fruits, vegetables, seasoning, seaweed and kukui, a nut relish. It can be served as an appetizer or snack. As a main dish, it goes with rice, a freshly made salad or toasted bread. Whatever fish or shellfish you choose to use or seasoning you marinate it with, it is absolutely delicious. Fresh and healthy, it’s made in minutes and will satisfy the whole family.

I use freshly caught amberjack in my recipe below. Why amberjack? The calories in Amberjack per 4oz fillet is 120 calories. That same 4oz portion of Amberjack has around 24g of protein, 2g of fat, 0g of carbohydrates while being rich in vitamins and minerals such as Vitamin B12 and Selenium.

Calorie breakdown: 16% fat, 0% carbs, 84% protein “Fat Secret Platform API”


Serves 4


2 tablespoons red onion, finely diced

¼ cup green onions, chopped

⅓ cup low sodium soy sauce

1 tablespoon local organic honey

1 tablespoon sesame oil

1 teaspoon pickled ginger, minced

12oz sushi-grade fresh amberjack, cut into bite size cubes

Serving options:

How to make:

In a medium bowl, mix together the red onion, green onion, soy sauce, honey, sesame oil, and pickled ginger. Add the cubed amberjack, lightly toss to coat, allow to marinate for as littles as 20 minutes or up to 2 hours (When using amberjack I like to marinate for 2 hours as the texture is really firm and chewy, the appearance an amazing burgundy red)

Using a slotted spoon lift out the amberjack and serve with any of the following recommendation to make a spectacular family dinner.

Cooked basmati rice


Sliced cucumber


Green onions

Salmon ore

Crushed peanuts

Sesame seeds

Sugar snap peas


Bean sprouts

(Discard any leftover marinade)

Recipe: Chef Mark Allison