POKE BOWL
Ginny Grant
![](https://www.cuisine.co.nz/wp-content/uploads/2018/08/Cuisine-Magazine-Recipe-Pokebowl.jpg)
tags:fish, poke bowl, shichimi togarashi, radish
Serves
4Preparation
15 mins plus 30 mins soaking timeCook
30 minsIngredients
FOR THE SHICHIMI TOGARASHI | |
2 tablespoons white sesame seeds | |
1 tablespoon black sesame seeds | |
2 tablespoons karengo flakes | |
2 pieces dried orange or tangerine peel, finely chopped pinch chilli flakes pinch horopito, (optional) | |
FOR THE RADISH PICKLE | |
4 tablespoons rice vinegar | |
2 teaspoons sugar | |
½ teaspoon salt | |
4 radishes, leaves reserved | |
FOR THE FISH | |
400g fish, cut into 1.5cm cubes | |
½ small onion, halved and thinly sliced | |
3 tablespoons light soy sauce | |
2 tablespoons sesame oil | |
½ teaspoon sea salt | |
1 tablespoon shichimi togarashi | |
TO SERVE | |
reserved radish leaves (or other greens such as spinach) cooked brown or white rice | |
1 avocado, halved and sliced | |
1½ cups shelled edamame beans, blanched fresh red chilli, sliced shichimi togarashi |
I used kingfish for this poke (pronounced poh-kay), but I also like kahawai, trevally or salmon here too. Feel free to use store-bought shichimi togarashi instead.
Instructions
1. | FOR THE SHICHIMI TOGARASHI |
2. | Toast both lots of sesame seeds in a dry pan until the white seeds are golden. Set aside. |
3. | Toast the karengo flakes for a minute then set aside. |
4. | Grind the sesame seeds, karengo and orange peel. |
5. | Mix through the chilli flakes and the horopito. |
6. | FOR THE RADISH PICKLE |
7. | Mix together the rice vinegar, sugar and salt in a small bowl. |
8. | Thinly slice the radishes and add to the bowl. |
9. | Leave for at least 15 minutes before using. |
10. | FOR THE FISH |
11. | Combine all the ingredients together and refrigerate for at least 30 minutes before using. |
12. | TO SERVE |
13. | Blanch the reserved radish leaves and drain well. |
14. | Dress with a dash of soy sauce, sesame oil and scatter with toasted sesame seeds. |
15. | Put warm rice in bowls, top each one with a spoonful of the fish, add avocado, edamame, radish pickle and radish leaves. |
16. | Add chilli and sprinkle with shichimi togarashi. |
Recipes & Food Styling Ginny Grant / Photography Aaron Mclean / Styling Fiona Lascelles
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