Labor Day, Local Style with Head Chef Paul Matsumoto from Chef Hui
As part of our ongoing #CantQuarantineAloha Series on IGTV, we've gotten the chance to team up with several members of our OluKai 'Ohana to share their passion and unique skills with our dedicated OluKai community. This week, we're joined by Head Chef Paul Matsumoto from the team at Chef Hui as they stir up a local kine Labor Day weekend special, including a delicious fresh fish recipe! Check out the recipe below and tune in on IGTV to make this 'ono dish alongside Chef Paul!
Chef Hui is a non-profit organization that consists of local cooks and food service providers throughout Hawai'i that have come together to support farmers, independent producers, ‘aina-based organizations and other like-minded locals that need their help. Shortly after the COVID-19 pandemic hit Hawai'i, Chef Hui invested over 270 volunteer hours to rescue nearly 20,000 pounds of food, and redistributed the food to 25 social service agencies who in turn served over 16,000 meals to the keiki, kupuna, and their 'ohana. On a day to day basis, the mission of Chef Hui is to create opportunities to connect the culinary world with their community through a strong network of local chefs and produce providers. We aim to provide opportunities for like minded culinary professionals and educators to deepen their connection to farmers, ranchers, schools, community organizations and individuals working to build a more robust food system.
We recently partnered with Chef Hui to give back a portion of proceeds from our limited edition Island Flower Collection to benefit COVID-19 relief in Hawai'i through the Chef Hui Give & Go Community Meal Program. You can shop the collection to giveback for a cause here: Men's Collection and Women's Collection.
1.5 lbs Fresh Ahi (Poke Grade or Higher)
1 ea Maui Onion (Julienne Cut)
1/4 cup Green Onions (Chopped)
1/2 cup Ogo (Chopped)
2 tbsp Soy Sauce (Yamasa)
1 tbsp Sesame Oil (Kadoya)
1 tsp Sambal Olek
(to taste) Kosher Salt
1. Cut ahi in small 1/2" cubes and place in a bowl. Season with kosher salt, approx. 1 tsp. Let the salt absorb into the fish, approx. 5 minutes.
2. Add soy sauce, sambal olek, round onions, ogo, green onions and mix well. Taste and check if more seasoning is needed.
3. Finish poké with sesame oil.
4. Serve immediately in a chilled bowl or dish. Enjoy!