Recipes.

Poke Bowl


Keys2words - Poke Bowl
  • 4-5 servings
  • Prep - 35 mins
  • Total - 35 mins
Keys2words - Poke Bowl

Poke bowls are growing in popularity thanks to their simple, fresh and healthy flavours. Give the Bondi Harvest Poke Bowl a go and enjoy the combination of Hawaiian and Japanese food styles.  

Servings: 4-5
Preparation: 35 mins

Ingredients

Poke Base Mixture

  • 250 g sustainable fish, diced.
  • 2 tablespoons soy sauce.
  • 2 tablespoons coriander (cilantro) leaves. chopped.
  • 1 tablespoon sesame seeds.
  • 1 teaspoon sesame oil.
  • 2 cm piece ginger, finely grated.
  • 1 garlic clove, minced.
  • 1 red chilli, finely chopped to taste.
  • 1 lemon, zest finely grated.

Poke Bowl

  • 190g quinoa, cooked.
  • 1 Serve Poke Base Mixture.
  • 2 tablespoons wakame seaweed.
  • 2 tablespoons wasabi peas.
  • 2 nori sheets, cut into fine strips.

Directions

Poke Base Mixture
1. Mix the fish, soy sauce, coriander, sesame seeds, sesame oil, ginger, garlic, chilli and lemon zest in a glass or ceramic bowl.
2. Cover and marinate in the fridge for at least 30 minutes, but ideally overnight.
Poke Bowl
1. Make a layer of quinoa in shallow bowls. Top with poke mixture, then the salad ingredients. Garnish with wakame seaweed, wasabi peas and some nori chips.


Note

Use fish such as dusky flathead, Australian salmon, whiting or Spanish mackerel. Replace the fish with tofu or mushrooms for a vegetarian version.

Use brown rice instead of quinoa if you prefer.

This is an edited extract from Balance by Guy Turland and Mark Alston of Bondi Harvest, published by Harper Collins, $39.99.  

Poke bowls are growing in popularity thanks to their simple, fresh and healthy flavours. Give the Bondi Harvest Poke Bowl a go and enjoy the combination of Hawaiian and Japanese food styles.

Ingredients

Poke Base Mixture

  • 250 g sustainable fish, diced.
  • 2 tablespoons soy sauce.
  • 2 tablespoons coriander (cilantro) leaves. chopped.
  • 1 tablespoon sesame seeds.
  • 1 teaspoon sesame oil.
  • 2 cm piece ginger, finely grated.
  • 1 garlic clove, minced.
  • 1 red chilli, finely chopped to taste.
  • 1 lemon, zest finely grated.

Poke Bowl

  • 190g quinoa, cooked.
  • 1 Serve Poke Base Mixture.
  • 2 tablespoons wakame seaweed.
  • 2 tablespoons wasabi peas.
  • 2 nori sheets, cut into fine strips.

Directions

Poke Base Mixture
1. Mix the fish, soy sauce, coriander, sesame seeds, sesame oil, ginger, garlic, chilli and lemon zest in a glass or ceramic bowl.
2. Cover and marinate in the fridge for at least 30 minutes, but ideally overnight.
Poke Bowl
1. Make a layer of quinoa in shallow bowls. Top with poke mixture, then the salad ingredients. Garnish with wakame seaweed, wasabi peas and some nori chips.

Note

Use fish such as dusky flathead, Australian salmon, whiting or Spanish mackerel. Replace the fish with tofu or mushrooms for a vegetarian version.

Use brown rice instead of quinoa if you prefer.

This is an edited extract from Balance by Guy Turland and Mark Alston of Bondi Harvest, published by Harper Collins, $39.99.  

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