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Tarta de Santiago

"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

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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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