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Marlin and tuna poke with fried rice

You'll need

  •  
  • Fried rice
  • 1 tbsp
  • vegetable oil
  • 4
  • eggs, lightly whisked
  • 1
  • onion, finely chopped
  • 400 gm (2 cups)
  • long-grain rice, boiled
  • 1 cup
  • finely chopped fresh pineapple
  • 1 tbsp
  • finely chopped coriander
  •  
  • Marlin poke
  • 450 gm
  • marlin or swordfish fillet, skin removed and cut into 1cm pieces
  • 1 tbsp
  • sesame oil
  • ¼ cup
  • seaweed salad, finely chopped (see note)
  • 1
  • small red chilli, seeds removed and finely chopped
  •  
  • Tuna poke
  • 450 gm
  • sashimi grade tuna, cut into 1cm pieces
  • 1 tsp
  • finely shredded toasted nori
  • 1 tsp
  • finely grated ginger
  • 1 tsp
  • sesame seeds, toasted
  • 2 tsp
  • soy sauce

Method

  • 01
  • For marlin and tuna poke, combine respective ingredients in separate bowls and refrigerate until required.
  • 02
  • 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.
  • 03
  • To serve, place poke side by side on a platter with fried rice passed separately.

Note Seaweed salad is a fresh seaweed product available from Japanese grocery stores and select fishmongers.


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.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Medium-dry amontillado sherry.

Featured in

Feb 2007

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