Poke Cones

Hubs just killed it in a fishing tournament last weekend and by killed it, I mean a boatlaod of fish..... literally.

On the way home from his little tournament, he called to tell me about the fish and let me know that he wanted me to make poke.  Authentic Hawaiian style poke.  Oh, and he wanted it to be "good".  I'm not sure exactly what he meant by the last part, I mean, as IF I wouldn't make it GOOOOD.  Just because I couldn't stand to take a bath in some sesame ginger soaked raw fish {like he totally would} doesn't mean that I wouldn't at least give it 100% when coming up with a recipe for it!  Geez.

Anyway, I've been wanting to use these adorable little cones from my Bob Blumer cookbook and while Blumer's recipe for Ahi sno-cones sounded delish, I was really looking to make the filling more of a classic and authentic poke.

Hubs said it was way more than Goood.   I think the word he used was "insane".  So there you go.

This recipe would be a showstopper should you bring it to your friends' house as an hors d'oeuvre; however, if you're feeling lazy, you could always make the cones and then fill them with store-bought poke.  Or, if you don't have the patience for the cones, you could simply fry up the wontons and serve them as little crackers with the poke piled high atop them and drizzled with the wasabi aioli.   So you've got three choices for this dish and all of them would keep your friends raving for weeks!



For the cones:
16 paper snow cone cups
16 store-bought wonton wrappers
1/2 cup vegetable oil

For the poke sauce:
1/4 cup soy sauce
2 tablespoons sesame oil
1 teaspoon grated ginger
1/2 teaspoon lime zest {about 1/2 a lime}
1 tablespoon lime juice
1 scant teaspoon chili garlic paste {I used Sambal Oelek but Sriracha would work}

1 lb sushi grade Ahi tuna
4-5 green onions, green parts only, sliced thin
1/2 cup thinly sliced maui onions {any sweet onion will do}
1 avocado, cut into 1/2" chunks
2 tablespoons thinly sliced seaweed {optional}

Wasabi Mayo:
3 tablespoons good-quality mayonnaise
1 tablespoon prepared wasabi
1 teaspoon lime juice
dollop of honey

For garnish:
2 tablespoons sesame seeds, toasted
8 cherry tomatoes {the smallest ones you can find}, halved


For the cones:

Preheat oven to 350 degrees on Convection Bake setting.   Spread out paper cone liners onto a large cookie sheet.  Using a pizza cutter {or knife}, cut the wonton wrappers as shown below, taking off as little as possible.

Using a pastry brush, brush both sides of each wonton wrapper with oil.

Gently wrap each wonton around each paper cone liners, being sure the edges meet all around.  Gently pinch the tops of the wrappers together as shown.

When all cones are wrapped with wontons, place cookie sheet in the oven for 6-7 minutes and cones are golden brown.

Remove from oven and allow cones to cool.  Once cool, gently pinch the paper liners so that they pop out of the wonton cones.

For the poke sauce:
In a small bowl, whisk together soy sauce, sesame oil, grated ginger, lime juice and zest and garlic chili paste; set aside.

For the poke:

Dice the ahi into 1/2" cubes and add to a large bowl.

Add in green onions, maui sweet onions, seaweed and avocado.

Gently stir in the poke sauce coating the fish and vegetables evenly.  Place in the refrigerator for about 3o minutes.

While poke is chilling, make the wasabi mayonnaise sauce by stirring together mayo, prepared wasabi, lime juice and honey; set aside.

To assemble the cones:
Place wonton cups into shot glasses and fill them with the poke mixture.  Drizzle each cone with wasabi mayo and sprinkle with toasted sesame seeds.  Top each cone with a tiny tomato half and serve.


Leave a Reply

Your email address will not be published. Required fields are marked *