FOOD + DRINK
SEAFOOD SUMMER CONT .
Poke Bowl Recipe by : Miele www . derkern . miele . co . uk
Serves : 4
This easy to make , raw fish super-salad is full of fresh nutritious ingredients that will help boost your immune system . If you can ’ t get fresh tuna , you can use fresh salmon or trout instead . You could also add leafy greens instead of the edamame beans and spinach . Crunchy vegetables such as peppers , mangetout or sugar snap peas are another great addition .
Ingredients :
• 150g sushi rice , rinsed ( wholemeal sushi rice also works well )
• 2 tbsp rice wine vinegar
• 150g fresh tuna , diced
• 100g edamame beans , podded
• 100g baby spinach
• 1 tbsp sesame oil
• Small bunch of radishes , thinly sliced
• 1 carrot , peeled into ribbons
• 1 cucumber , thinly sliced
• Small handful of cherry tomatoes , halved
• Black and white sesame seeds to garnish
For the dressing :
• 3 tbsp soy sauce
• 2 limes , zest and juice
• 2 garlic cloves , grated
• 1 tbsp ginger , grated
For the avocado purée :
• 1 avocado
• 1 lemon , juice only
• 2 tbsp olive oil
Method :
1 . Place the rinsed sushi rice in a solid steam container and cook on 100 ° C for 15 minutes in a steam oven . If you don ’ t have a steam oven , combine the rice with 300ml of water in a saucepan , bring to the boil , cover , lower the heat and cook for 15 minutes . Add the vinegar to the cooked rice and keep covered until needed .
2 . Combine all the ingredients for the dressing together and mix with the diced tuna . Leave to marinade for a few minutes while you get the rest of the ingredients ready .
3 . Place the edamame beans in a perforated steam container and cook on 90 ° C for 3 minutes . When ready , place the spinach on another tray and steam alongside the beans for 2 minutes . Remove both trays from the steam oven , squeeze any extra moisture from the spinach and dress with the sesame oil .
4 . For the avocado purée , blend the peeled avocado with the lemon juice , olive oil , salt and pepper . Check the seasoning and keep aside until needed .
5 . Place some of the rice as a base on each plate and add the marinated tuna , edamame , dressed spinach and the remaining vegetables . Dot the avocado purée and serve .
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