all right guys we got Kelly Jackson hello hello in the house we're going to chef it up no Kelly I'm going to teach you how to make a Hawaiian fish dish okay come right back for my volcanoe style okay fifth Paleo tele I was just in Hawaii okay and imagine you go to the jet you go to the deli section to get some sliced turkey but all you see is all this cubed up fish that'd be kind of weird yeah cool Oh so anyways po ke is kind of like that right did you have some sliced up for the most part and why wouldn't you choose that over ham or turkey anyways we're going to give that one I'm going to show right now I think we have one other recipe on the sides just a regular traditional pumpkin volcano Sal what I saw there was like with a mayonnaise mixture so we're going to give that one a shot okay how's that so sounds delicious all you need to do is stand there and say okay okay alright so first thing let's get our mass emails going if you can crack this egg and then on mine I'm going to take out one of the white now Kelly when did we meet you remember how we met you were I was working at Reebok and you came in and did the civil chef experience cooking tonight yeah and then you've brought us over to the store to get our house right here there oh yeah and then we were so enveloped into the store experience that we showed up like five minutes before the seminar school but I mean it all turned out again okay so go ahead cut that in half like that oh that is magical yeah good and sharp and then hold one hand here we don't want to get any seeds in there so if you can squeeze it over your hand attached and you see Joe and they've got one little clove of garlic just do that give that a smash get that in there and then have you made Mayo before no it was like paleo male hey the Oh male cat call it mass email super clean so go ahead with the oil just drizzle it in the top and then all we're watching for here is with the Steve creamy them looks like you know separated eggs floating and oil then that's so good it in a picture fall to the top and in your pictures oh yeah hey Jenny one more way so for me I need them I'll play give it the rest of this lemon I'm kind of like really fatty tasting yeah go chill this will help cut through that all right so the Mayo is done we're going to set this aside and cut up our fish okay okay nailed it okay what do you take it so far pretty Hawaii I'm not been drinking okay okay okay yourself mayonnaise is more of a French thing but now is where it's all going to change okay sorry so it's naturally happening right now okay I'm going to cut up so when we look at the fish these this is kind of a lower grade tuna we didn't get the fresh stuff this is around eight bucks a pound instead of twenty-five dollars a pound right when you go to the deli there they can sell this for the prepared po'pay for ten bucks a pound how they're going to do that if the fish alone is 25 bucks a pound just tells you they're using this same product we also I also make it with high grade oh so senior grade ahi but I think this is a little bit more approachable for the general public and then when we look at it like this is going to be a superior piece to this could you tell why see these little lines in here is kind of like this connective tissue yeah harder to cut through and hard to chew through and so that's the only reason or not because of that my coloring make a difference it does you know this is going to be a better color than that yeah yeah right so there's a lot of different things that they grade but this is kind of from the center cut of the loin and then this is towards the outside and that's where this connective tissue comes in a lot of times they'll chop this up and make like your spicy tuna roll right that'll be the kind of connected stuff so anyways I'll use the easier ones for you I'll cut you here I'm going to go there you're just into like maybe half inch cubes 3/8 inch and we got the second cutting board here just to keep things clean once we're done we'll remove this wash up our knife and then we'll cut our veggies on the lower pork chop which you know Kelly gu meal prep or what do you tell me a little bit about your diet I currently follow a macros based diet which does a lot a little bit more flexibility one to two meals a day is currently an ice age meal oh sweet yeah little plug there um and then I do enjoy cooking but it's like very meat potatoes basic nothing nothing like out of the ordinary gorilla stew meat put potato me on slope in the oven yeah fish is cut up now we're going to take kind of tag-team these veggies with scallions and cilantro so I'm going to go here okay then cilantro what I like to do is always cut it here and stack those and then so I have a question I know that's what my husband has a thing with cilantro where it tastes like soap and it's a Florida so any of these any of these items you can just either like put the font on the sides you can add later you've got like friends you don't really have to add this I just love cilantro right you don't only have to be faster you got to be fast I'm trying it through it just like a CrossFit workout cool so that what I want to do then is I'm just going to set this aside we'll kind of use maybe use that for some garnish I just want to make sure we don't have too much in here and then go ahead and toss that in there all right so then ah what I want to do we're going to fold the Mayo in at the end to kind of give it this creamy look texture cool stuff I like to use tobiko or masago the teeny little orange fish eggs a few Mo's does it pull up a solution yeah those folding it would be good we weren't having today but just an idea so to get some flavor to the fish let's go with using it not all of it just gently start by point something this is just a gluten free soy sauce you can use a coconut aminos about that keep going on that let's start there and then use that spoon over there or kind of fold that together and then here toasted sesame oil what we could have done on our Mayo is finished it with a little bit of this right then we kind of a sesame male so now some heat leg heat or what do you think I do like he I'm kind of baby but I like you okay so the start goes out like a tablespoon was that just ground red chili like sambal you could use sriracha or you could take some red jalapenos and just smash them in the mortar and pestle or they laughs get some of this there and I don't really know the volcano style I just think that sounds cool hey yo Nick Kelly Jackson here helping you guys keep it paleo .
Video Description:
Kelley Jackson of CrossFit Gambit joins Nick to make some Hawaiian Ahi Poke. There's Massie Mayo involved and the result will "break da mouf, brah!" Check out the full video and recipe at
