Poke bowl

Poke is pronounced (poh-keh) and rhymes with okay. Okay?!

If you haven’t heard of a poke bowl, well let me introduce you. Poke means “to slice or cut” in Hawaiian and refers to chunks of raw, marinated fish (salmon, snapper, tuna) – in salty sauces often made with soy sauce, ponzu or spicy black-bean paste to highlight the fatty fish.. which is then tossed over rice and topped with vegetables and hot sauce.

Kinda like a sushi bowl. Get your chopsticks out!

I must add avo is a bloody good addition to this bowl. It gives a nice creamy element. Only, I had run out when I made this. Boo.

You can use whatever vegetables you fancy in your poke. Try radish, crispy fried shallots, kai lan, lettuce, bean shoots etc. Mix it up!

 

serves 2

ingredients

1/4 cup organic tamari
1 tbsp sesame oil
1 tbsp rice wine vinegar
1/2 tsp grated ginger
2 fillets salmon *sashimi grade
2 sliced green onions *green part only … reserve the white for your garnish
white sesame seeds

1 bunch broccolini
1/2 tbsp sesame oil
kecap manis
cooked brown rice
cucumber ribbons
carrot matchsticks
wakame seaweed *buy dried from your Asian supermarket + rehydrate with water
1 cup edamame
spicy kraut
snow pea sprouts
lime *cut in two
fermented red pepper + miso mayo *or, try mixing home made mayo + organic sriracha
black sesame seeds
shichimi togarashi *you can purchase from an Asian supermarket + gives some heat

 

Combine the tamari, sesame oil, rice wine vinegar + ginger in a large flat bowl. Stir well.

Remove the skin from the salmon fillets and cube into 1cm pieces (a tip is to keep the salmon a tiny bit frozen – not completely, so it is easier to cut). Place the salmon in the marinade and coat well. Scatter with green onions (green part) + a pinch of white sesame. Place in the fridge to keep cold.

Trim your broccolini. Get a cast iron skillet hot + drizzle the sesame oil in the pan. Add the broccolini, + a little splash of kecap manis. Sauté until cooked, but still a nice crisp to it. Set aside.

Assemble your bowls. Add a generous scoop of brown rice, lay the broccolini on top. Add the cucumber ribbons, carrot matchsticks, wakame seaweed, edamame + a generous spoonful of kraut off to the side. Place your salmon in the bowl + a bunch of snow pea sprouts on top. Add half a lime in each bowl.

Drizzle spicy mayo all over.

Scatter with green onions (white part), a pinch of black sesame + schichimi togarashi.

 


 

With love,

Kristy x

 

Wild snapper curry

Bold curry flavours, in a spicy, creamy coconut broth. This dish is cooked all in one pan, which makes it easy + relatively quick to cook.

If you don’t have access to finger lime (which is native to Australia), then you can substitute with fresh squeezed lime juice. I am fortunate enough to have a kaffir lime tree, finger lime, chilli + coriander all grown in my garden. What a treat it is to go + pick ingredients to cook with for dinner!

Use whatever chilli you fancy … if you like it hot, then by all means!

*serves 4

ingredients

1 tbsp ghee
1 tsp yellow mustard seeds
1/2 brown onion finely diced
3 cloves garlic finely diced
1 inch ginger finely grated
1 heaped tbsp curry powder
1 tsp turmeric
1 tin organic coconut cream
2 tomatoes chopped
4 kaffir lime leaves
1 green chilli diced
splash fish sauce
sea salt/black pepper
1 kg wild snapper cut into large chunks

to serve
fresh coriander leaves

1 red chilli sliced
1 finger lime 

method

Melt the ghee in a deep saucepan over a medium heat.

Add the mustard seeds. Cook until they begin to pop.

Add the onion + sauté until translucent, then add the garlic + ginger. Continue to cook for a minute.

Add the curry powder + turmeric and cook for another minute or so, or until fragrant.

Add the coconut cream and stir well to incorporate the onion + spices. Bring to a gentle simmer.

Add the tomatoes, kaffir lime leaves, green chilli + fish sauce. Taste + season.

Turn the pan to a lower heat + allow the flavours to really develop for around 10 minutes (you will see a nice crust forming around the pan).

Add a little water (1/4 cup) + stir, if the curry becomes too thick.

Add the fish and poach for 7 minutes, or until firm to touch.

Serve with steamed rice.

Scatter with fresh coriander + sliced red chilli.

Halve the finger lime + pop the citrus caviar all over the curry.