Poke salad bowl
Poke is a raw fish salad popular in Hawaiian cuisine. Try this delicious and healthy meal today.
Top tip: Almost any vegetables can be added
Serves: 1
Ingredients:
- 1 tbsp carrot, grated
- 1 tbsp kumara, grated raw
- 1 tbsp radish, grated
- 1 tbsp red onion, sliced
- 1 tbsp edamame beans
- 1 tbsp bean sprouts
- 2 tbsps red cabbage, grated
- Pinch dried seaweed powder
- 3 tbsps brown rice. White rice or noodles can also be used
For the poke dressing:
- 1 tsp shichi-mi tōgarashi Japanese spice mix
- 1 tsp siracha chilli sauce
- 1/2 cup mirin Japanese rice vinegar
- 1/2 cup soy sauce
- 1/2 cup Thai sweet chilli sauce
- 2 tbsp miso past
- 1 tbsp sesame oil
This is enough dressing for a number of salads. It lasts for about a week in the fridge.
For the protein:
- Teriyaki chicken. Marinate chicken thighs in teriyaki sauce and grill till cooked. Serve one thigh per bowl.
- Raw tuna or salmon. Mix into the salad or throw on top. Serve about 100g per bowl, sliced.
For the garnish:
- A few slices of pickled ginger
- A few slices of pickled cucumber
- Sprinkle of fried shallots
- Sprinkle of crushed wasabi peas
- Swirl of wasabi mayo (half cup of Kewpie Mayonnaise mixed with teaspoon of siracha and wasabi powder
- Top with fish roe if serving raw fish or cover with pea feathers for decoration
Method:
1. Mix all your salad ingredients together in a bowl and pour over two tablespoons of poke dressing. Top with your choice of chopped protein (fish or chicken). Drizzle wasabi mayo over the top and add the garnishes.
First appeared on Stuff.co.nz. Image credit: Max Laure/Stuff.co.nz.
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