Smoked Chilli Kingfish Poke Bowl
Serves 4
Ingredients
- 600 g sashimi-grade kingfish, diced
- 2 tbsp Glasseye Creek Smoked Chilli Sauce
- 300 g jasmine rice
- 2 avocados, sliced
- 1 Lebanese cucumber, diced
- 200 g shelled edamame
- 2 tbsp olive oil
- Sea salt and freshly ground black pepper
Method
1. Cook the rice, spread it on a tray and cool until just warm. Keep the sashimi-grade kingfish below 5°C.
2. Whisk the soy, ginger, sauce, lime and 1 tsp sesame oil. Toss half through the fish immediately before serving.
3. Divide rice among four bowls. Arrange fish, avocado, cucumber and edamame on top.
4. Spoon over the remaining dressing, scatter with sesame and spring onion, and serve straight away.
Sauces in this recipe
Get the good stuff for your next cook-up.
Smoked Chilli Sauce (Pretty Hot Sauce)
$13.95 NZD
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