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

 

San choy bow (vegetarian)

I have made this dish a couple of times now and am feeling it is ready to share with you, because I am really happy with the flavour! It is such a cracking little meal… light, healthy + a great share plate!

You can really add what veggies you like to the mince, I’ve used onion, carrot + kale in my recipe – but you could try mushrooms, cabbage, water chestnuts etc.

A perfect appetiser, or main meal.

serves 4 

ingredients

  • 1 1/4 tsp cornflour
  • 1 tbsp water
  • 2 + 1/2 tbsp organic tamari
  • 1 tsp chilli + garlic sauce
  • 1 tsp sesame oil
  • 2 tbsp rice wine vinegar
  • 1 tbsp rice bran oil
  • 1/2 onion
  • 2 cloves garlic finely diced
  • 400g plant based mince
  • 1 carrot diced
  • 3 pieces of kale shredded
  • 1 drop ginger essential oil *foodgrade
  • 1 baby cos lettuce washed + leaves separated
  • 2 spring onions sliced
  • bean shoots
  • fresh chilli
  • lime wedges
  • sour cream (vegetarian) 

Make the sauce first. Combine the cornflour + water in a small bowl to make a smooth paste. Add the tamari, chilli + garlic sauce, sesame oil + rice wine vinegar. Stir until combined + set aside.

Heat the rice bran oil over a medium heat in a deep frypan. Saute the onion + garlic until translucent. Add the mince, continue to fry + break up the mince. Cook for five minutes. 

Add the carrot to the frypan, stir through + cook until the carrots soften a little. Add the kale.

Lastly, add the sauce and ginger essential oil and stir through.

Serve the mince in lettuce leaves. Top with spring onions, bean shoots, fresh chilli/chilli sauce + dollops of sour cream … lime wedges on the side!

 

Keema with peas + Kachumber Salad (Vegetarian)

A little spicy Indian inspired meal, this one. It’s probably not super traditional – but it’s my take on it!

Keema is ground or minced meat – with a curry flavour. Here, obviously my version is vegetarian – where I use a plant based mince. It can be made in one pan, in as little as 15 minutes.

You can get your Keema cooking, whilst you prepare the salad.

Perfect for four x

Keema

400g plant based mince
1 peeled brown onion
1 heaped tbsp ghee
1 inch long piece of ginger
4 garlic cloves
1 tsp red chilli powder
1 tsp garam masala
1 tsp cumin powder
1 tsp coriander powder
½ tsp turmeric powder
1/2 tsp sea salt
1 cup water
1/2 cup fresh peas

to serve

steamed white rice
natural yoghurt
fresh sliced chillies, or chilli flakes
fresh coriander leaves
lime wedges
gf flat breads

method

Place your onion, ginger and garlic cloves in a mini chopper. Pulse until very fine (this is so you don’t have large chunks of onion in your mince).

Heat the ghee in a deep based frypan over a medium – high heat. Add the onion mixture to the frypan. Sauté until translucent. Add your mince and cook until there is no moisture. Add the ground spices, stir and cook for a further minute. Add the water and stir. Turn down to low – medium heat, over and allow the mince to continue to cook until all the water is evaporated.

Add the peas and stir through.

Serve on steamed rice with a dollop of yoghurt, scatter with chilli and coriander leaves. Squeeze fresh lime on top.

KACHUMBER SALAD

Kachumber Salad

1 small cos lettuce
1/4 red onion sliced thinly
1 lebanese cucumber *cut into rounds
400g organic chickpeas *drained
3 tomatoes chopped
fresh coriander leaves
8 fresh mint leaves
1 lime juice
evoo
2 tsp toasted cumin seeds
sea salt
chill flakes

method

Wash + cut your lettuce into bit sized pieces. Add to a large bowl. Throw in the sliced onion, cucumber, chickpeas and tomatoes. Mix through.

Add the juice of a lime + a good drizzle of evoo. Season with sea salt and chilli flakes. Throw in the toasted cumin seeds.

Slice the mint finely and add to the salad. Add the coriander leaves. Mix through.

Serve alongside the keema, rice + flat bread.