FOR THE HAWAIIAN BBQ SAUCE
Soy sauce: 2 tbsp
Mirin: 1 tbsp
Sweet chili sauce: 1 tbsp
Fresh ginger: 1 tsp (grated)
Garlic clove: 1 (finely grated)
FOR THE POKE
Fresh 'ahi suitable for eating raw: 1 lb (cut into 3/4-inch cubes)
Jalapeños: 1 tbsp (finely chopped)
Green cabbage: 1 cup (finely shredded)
Small cucumber: 1 (seeded and thinly sliced)
Sea asparagus: 1/4 cup (rinsed and roughly chopped)
Recipe inspired by Franco Abero III’s second-place dish from the 2026 Kauaʻi Poke Fest
Born and raised in the Philippines, Franco Abero III moved to Hawaiʻi at 16 and began his culinary career soon afterward. Now sous chef at The Beach House Restaurant on Kauaʻi, Abero works with local ingredients while drawing on the flavors that have shaped his culinary career.
His Hawaiian BBQ Poke Bowl placed second at the 2026 Kauaʻi Poke Fest. The dish paired fresh ʻahi with soy sauce, mirin, ginger, garlic, sweet chili, cucumber, cabbage, sea asparagus, and jalapeño for a sweet, savory, and lightly spicy take on poke.
Because the competition supplied ingredients but no quantities or instructions, this home-kitchen adaptation recreates the dish’s defining flavors rather than Abero’s exact formula.
- Combine the soy sauce, mirin, sweet chili sauce, ginger, and garlic in a small saucepan.
- Bring the mixture to a gentle simmer over medium-low heat and cook for 2 to 3 minutes, stirring occasionally, until slightly thickened. Transfer the sauce to a shallow bowl and refrigerate until completely cool, about 15 minutes.
- Place the cabbage, cucumber, and sea asparagus in a bowl. Add 1 tablespoon of the cooled Hawaiian BBQ sauce and toss gently to combine.
- In a separate chilled bowl, combine the ʻahi and jalapeño. Add 2 tablespoons of the sauce and fold gently until the fish is lightly and evenly coated. Add more sauce only if needed.
- Divide the cabbage, cucumber, and sea asparagus mixture among four chilled bowls. Spoon the poke over the vegetables and serve immediately.
