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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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