Flash Poke

When most people think of poke, they imagine raw tuna cubes marinated in soy sauce, onions, and sesame oil. But what if you love the flavors of poke but prefer your fish cooked? Or maybe you’ve got leftover poke in the fridge that needs a second life? Enter the Flash Poke Recipe: a quick stir-fried version of poke that’s savory, satisfying, and served hot over rice.

This dish is perfect for families where not everyone enjoys raw fish. (My wife isn’t the biggest fan of raw poke, so this recipe is my go-to compromise.) It also solves the rare dilemma of what to do with leftover poke: instead of letting it go to waste, you can transform it into a flavorful seared ahi stir fry in minutes.

Ingredients

1 lb ahi, cubed (fresh poke or plain sashimi-grade ahi)

1/2 small onion, thinly sliced

2 cloves garlic, minced

1 Tbsp minced ginger

2 Tbsp soy sauce

1 Tbsp oyster sauce

1 tsp sesame oil

1 tsp neutral oil (like canola or vegetable)

1 tsp chili flakes or sliced chili pepper (optional, for heat)

2 green onions, chopped, whites and greens seperated

Steamed white rice, for serving

1. Combine the tuna with the soy sauce, onions, ginnger, soy sauce, oyster sauce, and sesame oil. Let marinate for 30 minutes.

2. In a wok or large skillet, heat the neutral oil. Add garlic, green onion whites and saute till fragrant. Add in marinated poke in a single layer. Cook in batches if needed. Stir-fry quickly for 1–2 minutes, just until the outside is seared but the inside is still tender. (Avoid overcooking—the fish can dry out fast.)

3. Toss in chilies (if using) and toss everything together for 20-60 seconds.

4. Spoon over hot steamed rice, then garnish with chopped green onions. Optional toppings: furikake, sesame seeds, or a drizzle of extra sesame oil.

Poke for the people