Marlin and tuna poke with fried rice
In Hawaii, poke is a popular dish available from supermarkets, fishmongers and as takeaway. Like much Hawaiian food, it fuses Asian flavours such as soy, sesame oil, seaweed and ginger.
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Marlin and tuna poke with fried rice
Serves
6
| Fried rice |
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1 tbsp
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vegetable oil
|
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4
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eggs, lightly whisked
|
|
1
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onion, finely chopped
|
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400 gm (2 cups)
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long-grain rice, boiled
|
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1 cup
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finely chopped fresh pineapple
|
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1 tbsp
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finely chopped coriander
|
| Marlin poke |
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450 gm
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marlin or swordfish fillet, skin removed and cut into 1cm pieces
|
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1 tbsp
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sesame oil
|
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¼ cup
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seaweed salad, finely chopped (see note)
|
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1
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small red chilli, seeds removed and finely chopped
|
| Tuna poke |
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450 gm
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sashimi grade tuna, cut into 1cm pieces
|
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1 tsp
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finely shredded toasted nori
|
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1 tsp
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finely grated ginger
|
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1 tsp
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sesame seeds, toasted
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2 tsp
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soy sauce
|
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1
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For marlin and tuna poke, combine respective ingredients in separate bowls and refrigerate until required.
|
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2
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For fried rice, heat half the oil in a frying pan over medium heat and add eggs, tilting pan to spread evenly. Cook, scraping sides towards the middle with a fork and gently shake pan, for 3 minutes or until omelette has set. Remove from pan, cool, then roll up omelette and slice thinly. Heat remaining oil in pan, add onion and sauté for 5 minutes or until softened. Add rice, reduce heat to low-medium and cook for 5 minutes or until warmed through. Add pineapple, omelette and coriander, combine well and cook for 2 minutes. Transfer to a serving bowl.
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3
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To serve, place poke side by side on a platter with fried rice passed separately.
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Note Seaweed salad is a fresh seaweed product available from Japanese grocery stores and select fishmongers.
Drink Suggestion Medium-dry amontillado sherry.
RECIPE Andy Harris
PHOTOGRAPHY Con Poulos
STYLING Andy Harris
DRINK SUGGESTION Max Allen