Korean Style Striped Marlin and Red Ogo Poke

Recipe by Patrick Heymann, Executive Chef at Kohanaiki, Kona, Hawaii, USA

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Serves 4

CHEF NOTE: Ogonori also called ogo or sea moss, is a type of edible seaweed eaten along the coasts of Japan, Southeast Asia, Hawaii, and the Caribbean.

Ingredients

• 1  lb. Striped Marlin (cut into ½ inch cubes)
• ¼ cup Maui Onion (diced finely)
• ¼ cup Green Onion (thinly sliced)
• ½ cup Red Ogo (roughly chopped) 
• 2 Tbs.  Soy Sauce
• 1 Tbs. Toasted Sesame Seeds
• 1 Tbs. Momoya Kim Chee Base
• ½ tsp. Alae Sea Salt

Preparation

After prepping all ingredients gently mix together immediately before serving. 


Assembly

Place freshly mixed poke on a thin bed of chilled lettuce and garnish with thin sliced scallions and a pinch of red ogo.

​Should be eaten cold so serve immediately.
​

Wine Match

Selbach Oster Riesling Kabinett Halbtrocken  

Button Text

The clubhouse at Kohanaiki Golf Club and Resort, Kona, Hawaii, USA. Image courtesy of Kohanaiki.