Wed, 13 May 2020
Poke Bowl with Sushi Rice and Mackerel
200gm Sushi Rice or Brown Rice
350ml Water
150ml White Vinegar
50gm Sugar
50gm Dillisk Seaweed
1 Fillet of Mackerel
1tsp Oil
1/2 Avocado (peeled and sliced)
1/2 Ripe Mango (diced)
50gm Melon (sliced)
2 tbsp Mixed Seed
Dressing:
100ml Ketjap Manis
20 ml Sesame Oil
2 Spring Onion (sliced)
1 tsp Toasted Sesame Seed
1 Thumb Size Ginger (chopped)
Method:
• Place the sushi rice and water In saucepan and bring to boil. Turn the heat down and leave it to cook with the lid on for 15-20 minutes.
• Mix white rice vinegar and sugar in saucepan and bring to boil. Reduced for 2 minutes, add in dillisk and leave to cool.
• Coat the rice with the vinegar reduction. Make sure it well coated.
• Heat up frying pan until smoky hot then add oil. Sear the mackerel skin side down for 2 minutes. Turn over the fish and with the heat turned off leave the mackerel to cook and rest on the residual heat in the pan.
• Add all ingredients for dressing in a bowl and whisk it all together.
• Present all in a large bowl, drizzling the dressing over the rice and mackerel.
Sesame Crackers
Ingredients:
Method:
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Chef: Gareth Mullins
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