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    • Latest Issue
    • NEWS
    • Culinary Pioneers
    • Recipes
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    • Clubhouse Cocktails
    • Wine
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    • PURVEYOR SPOTLIGHT
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Korean Style Striped Marlin and Red Ogo Poke

4/14/2018

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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  
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The clubhouse at Kohanaiki, Kona, Hawaii, USA
Image courtesy of Kohanaiki
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