Name: Kingfish poke with pickled ginger ponzu
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 300 gm (1½ cups) brown rice; 500 gm sashimi-grade kingfish, thinly sliced; 1 telegraph cucumber, peeled, thinly sliced on a mandoline; 100 gm daikon, cut into julienne; 1 avocado, cut into 2cm dice; 3 spring onions, thinly sliced; 1 cup (loosely packed) mizuna (see note); Torn roasted nori and Japanese mayonnaise (see note), to serve; Pickled ginger ponzu; Finely grated rind and juice of 1 lime, 1 lemon and ¼ ruby grapefruit; 60 ml (¼ cup) extra-virgin olive oil; 70 gm (¼ cup) drained pickled ginger, finely chopped; 2 tbsp grapeseed or other neutral-flavoured oil; 1½ tamari; 1½ caster sugar

Packed with lively textures and flavours, this poke makes a satisfying quick meal. Creamy mayonnaise makes a fine contrast to the citrus tang of the dressing.

Ingredients

300 gm (1½ cups) brown rice

500 gm sashimi-grade kingfish, thinly sliced

1 telegraph cucumber, peeled, thinly sliced on a mandoline

100 gm daikon, cut into julienne

1 avocado, cut into 2cm dice

3 spring onions, thinly sliced

1 cup (loosely packed) mizuna (see note)

Torn roasted nori and Japanese mayonnaise (see note), to serve

Pickled ginger ponzu

Finely grated rind and juice of 1 lime, 1 lemon and ¼ ruby grapefruit

60 ml (¼ cup) extra-virgin olive oil

70 gm (¼ cup) drained pickled ginger, finely chopped

2 tbsp grapeseed or other neutral-flavoured oil

1½ tamari

1½ caster sugar

Method

1.Cook rice in a large saucepan of boiling salted water until tender (15-20 minutes). Drain well.

2.Meanwhile, for pickled ginger ponzu dressing, whisk ingredients in a bowl to combine and season to taste.

3.Divide warm rice among serving bowls and top with kingfish, cucumber, daikon, avocado and spring onion. Scatter with mizuna and nori, season to taste and serve with Japanese mayonnaise.

Mizuna is available from select Asian grocers and greengrocers. Japanese mayonnaise (such as Kenko or Kewpie) is available from Asian grocers and select supermarkets.
Notes

Maxwell Adey Senior Food Editor & Stylist

Maxwell has always been passionate about food. Born into a restaurateur and award-winning produce farming family, he was strongly steered into pursuing a career in advertising after completing his Bachelor of Public Communication at University of Technology, Sydney. After a very short stint, he decided to enrol in Commercial Cookery at TAFE to follow his true passion. Maxwell started out working in some of Sydney’s finest restaurants (Est., Claude’s and Moon Park) which helped further his love of all things culinary and developed his technical ability to cook. Later, he was lured into the magical world of food publishing where he freelanced for ten years for notable Australian commercial and editorial brands. He has also run his own business where he sells his marinated olives, dressings and sauces at food markets and select retailers. He excitingly joins the Gourmet Traveller team to bring his technical and creative expertise in food to the brand.

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Styling by Emma Knowles

Ingredients

Method

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