Ocean Trout Poke Bowl


Steamed Red Rice, Pickled Radish, Scallions, Carrot, Cucumber, Seaweed, Crisp Shallots & Wasabi Dressing

Ocean Trout

Ingredients:

  • 200g ocean trout (sashimi grade) cut into a 1 cm dice
  • 2 tsp kewpie
  • 1 tsp wasabi powder
  • squeeze of lemon
  • 1 tsp tamarind paste
  • 1 tsp mirin
  • 1 tsp toasted sesame seeds
  • 3 drops sesame oil

Method:

  1. Take two separate bowls. In one bowl add the kewpie, wasabi powder and a squeeze of lemon.
  2. Mix well and add more wasabi or kewpie for desired heat.
  3. In the other bowl add the tamarind paste, mirin, sesame seeds and sesame oil.
  4. Divide ocean trout into half and mix in each bowl with the dressing.
  5. Stir to combine.

Seaweed Salad

Ingredients:

  • 20g dried wakame seaweed, cut into ribbons
  • 1 tbs toasted sesame seeds
  • 1 Tbs rice wine vinegar
  • 1 tsp freshly grated ginger
  • 2 tsp tamarind paste
  • 1/4 tsp maple syrup
  • 2 tsp sesame oil
  • 1 Tbs spring onion, finely sliced

Method:

  1. Place dried seaweed in a bowl and cover in cold water.
  2. Let stand for 2 minutes then drain.
  3. Squeeze out any excess water and return to a dry bowl.
  4. Add finely chopped spring onion.
  5. Combine rice wine vinegar, tamari, maple syrup, sesame oil, ginger and sesame seeds.
  6. Pour over spring onion and seaweed and mix well to combine

Pickles

Ingredients:

  • 1 radish, finely sliced
  • 1/2 carrot, grated, julienned
  • 1 Tbs rice wine vinegar
  • 1/2 tsp salt

Method:

  1. Place carrot and radish in separate small bowls, season and drizzle vinegar over them.

Kale

Ingredients:

  • 1 cup of kale

Method:

  1. Place in a medium bowl, season, add lemon and olive oil and massage to combine and coat.

Cucumber

Ingredients:

  • 1/3 cup of cucumber

Method:

  1. Combine with fresh julienned ginger, add a squeeze of lemon

Salad

Ingredients:

  • 1 cup kale, roughly chopped
  • 1 tsp olive oil
  • 1 tsp lemon juice
  • 1/2 avocado finely sliced
  • 1/2 cup podded edamame beans
  • 1 spring onion, julienned
  • 1 tsp finely julienned fresh ginger
  • 1/3 cup cucumber, chopped in 1 cm dice
  • 1 cup cooked red rice
  • 1 Tbs micro herbs

Prepare Bowl

Layer all components into a bowl, with salad as the base and the ocean trout with dressing on top. Enjoy!

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