Poke Bowl with Sushi Rice and Mackerel

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:

• 
  ½ cup flour
  •       ½ tsp sugar.                               
  •       ½ tsp black sesame seeds & ½ tsp white sesame seeds
  •       pinch of salt
  •       1 cube of butter, chop into small pieces
  •       ? cup milk + extra (if needed)
  
  

Method:

1. 
   Mix the flour, sugar, salt, black pepper and sesame seeds together. Add in the butter and cut it in with a pastry blender or your fingers until you get coarse crumbs.
2. Stir in milk to form into a rough dough and wrap clingfilm / plastic wrap. Refrigerate for 30 minutes.
3. Roll it very thin and place onto a baking tray with baking parchment. Place in a preheated oven at 175degrees.
   4. Bake for 12 to 15 minutes until lightly golden and crispy. Leave the crackers cool.