serves
4
prep
20 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
20
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 450 g (1lb) tuna, salmon, bonito or white fish, diced into 1cm pices
- 1 chilli, minced
- 1 lemon, zested
- 2 green shallots, sliced
- 5 cm ginger, finely sliced
- 2 cloves garlic, minced
- ½ cup soy sauce
- 1 tbsp white sesame oil
- 2 tbsp chopped coriander leaves
- 2 tsp white sesame seeds, toasted
Pickled ginger
- 4 cm ginger, finely sliced
- 1 cup rice wine vinegar
- Sugar, to taste
- Salt, to taste
To serve
- 4 cups cooked quinoa
- 1 avocado, finely sliced
- ½ cup shelled edamame beans
- 1 cucumber, julienned
- ½ cup kimchi
- 1 sheet nori seaweed, cut finely into strips
- ½ bunch mint, leaves picked
- 1 tsp sesame seeds, toasted
- 1 green shallot, finely sliced
Marinating time: 30 minutes
Instructions
- To make the poké, mix the diced fish, chilli, lemon rind, shallots, ginger, garlic, soy, sesame oil, sesame seeds, and coriander in a bowl. Let sit for at least 30 minutes .
- Make the pickled ginger by adding the vinegar, sugar and salt, to a small saucepan. Bring to a boil, then pour over ginger and let sit for 30 minutes to pickle.
- To assemble the bowl, divide the quinoa into four bowls. Top with poké, avocado, edamame, pickled ginger, cucumber, kimchi, nori and mint. Scatter over sesame seeds and sliced green shallots to finish.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
