0.5kg of fresh Kampachi (kingfish or tuna will also do)
½ tsp Sea Salt
¼ red onion rough cut
2 tbs spring onions finely cut
¼ cup Shoyo (soy) sauce
1 hot chilli
1/8 cup truffle oil
1 tsp diced lemon grass.
I part vinegar
4 parts water
Sea salt to taste
Rough cut Hawaiian chili peppers.
Dice chilli finely and add to Shoyo to taste. Add in all the ingredients to a bowl and mix well.
Combine the ingredients and let them sit until the liquid is properly infused with the peppers.
Variations include adding slices of garlic and/or ginger (which you can also smash to release the juices more), as well as adding Mango puree to make a sweet/hot version.
Chef Nakoa Pabre
Nakoa Pabre is the owner of Umekes and a local resident of Hawaii. Nakoa has taken the traditional Hawaiian preparation of food to new heights by transforming it into Poke haute cuisine. He is constantly trying to create new and exciting Poke recipes, but never compromising on the actual integrity of the authentic dishes.
Peter Yealands Sauvignon Blanc 2018
Shows lifted notes of citrus blossom and passionfruit, underpinned with aromas of fresh herbs and lemon zest. The palate is full and lively with juicy tropical fruit that is balanced with a long, crisp mineral finish. This beautiful Sauvignon Blanc is vegan friendly and has won a trophy at the Sydney International Wine Competition 2019 as well as gold at the Berliner Wein Trophy 2019.
Umekes prides itself in serving dishes using local ingredients that are of the highest quality. They source as many ingredients as possible from local fisherman, farmers, and ranchers. Their is renowned and is always created with only the freshest fish from Hawaiian waters as they aspire to share the boat to bowl experience with all of their guests.