FOR THE WONTON CHIPS
Square wonton wrappers: 8
Neutral oil: for frying
Hawaiian sea salt: for seasoning
FOR THE POKE
Fresh 'ahi suitable for eating raw: 1 lb (cut into 3/4-inch cubes)
Mayonnaise: 1/4 cup
Shoyu: 2 tsp
Toasted sesame oil: 1 tsp
Maui onion or another sweet onion: 1/4 cup (thinly sliced
Dried ogo: 1/4 oz
Hawaiian sea salt: 1/4 tsp, plus more to taste
Microgreens: 1/2 cup
Toasted nori: 1 sheet (cut into thin strips)
Recipe inspired by Manaʻo Alu’s third-place dish from the 2026 Kauaʻi Poke Fest
Born and raised on Hawaiʻi Island, Manaʻo Alu worked as a commercial fisherman before becoming a poke chef. He now owns Reel Aloha Poke & Fish Co., where his boat-to-bowl approach emphasizes responsibly sourced seafood, Hawaiian food traditions, and preparations that keep the fish at the center of the dish.
Alu placed third at the 2026 Kauaʻi Poke Fest with a preparation combining fresh tuna, onion, mayonnaise, ogo, and seasonings. Finished with microgreens and seaweed and served over fried wonton chips, it paired creamy poke with crisp texture.
Because the competition supplied ingredients but no quantities or instructions, this home-kitchen adaptation recreates the dish’s defining flavors rather than Alu’s exact formula.
- Cut each wonton wrapper diagonally into four triangles.
- Pour 1 inch of neutral oil into a heavy-bottomed skillet and heat it to 350°F.
- Working in batches, fry the wonton triangles until crisp and golden, about 30 seconds per side. Transfer them to a paper towel-lined plate and season lightly with Hawaiian sea salt.
- Place the dried ogo in a bowl of cold water and soak for 2 to 3 minutes. Drain thoroughly, squeeze out as much water as possible, and roughly chop.
- In a large chilled bowl, combine the mayonnaise, shoyu, sesame oil, and Hawaiian sea salt.
- Add the ʻahi, Maui onion, and ogo. Fold gently until the fish is evenly coated. Taste and adjust the salt if needed.
- Arrange the wonton chips on four plates and spoon the poke over them. Finish with the microgreens and nori strips, then serve immediately.
