Fried rice1 tbsp vegetable oil4eggs, lightly whisked1onion, finely chopped400 gm (2 cups) long-grain rice, boiled1 cupfinely chopped fresh pineapple1 tbspfinely chopped corianderMarlin poke450 gmmarlin or swordfish fillet, skin removed and cut into 1cm pieces1 tbspsesame oil¼ cup seaweed salad, finely chopped (see note)1small red chilli, seeds removed and finely choppedTuna poke450 gmsashimi grade tuna, cut into 1cm pieces1 tspfinely shredded toasted nori1 tspfinely grated ginger1 tspsesame seeds, toasted2 tspsoy sauce
For marlin and tuna poke, combine respective ingredients in separate bowls and refrigerate until required.
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.
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.