Kombu-cured kingfish poke bowl

This twist on the Hawaiian bowl combines cured kingfish with the crunch of fresh salad and pickled veg, plus rice for sustenance.

Photo: Chris Court

Chris Court


Kombu and jalapeño marinade
Togarashi mayonnaise


1.For marinade, whisk ingredients in a bowl and season to taste. Add kingfish and marinate in refrigerator for 30 minutes.
2.Meanwhile, combine vinegar, sugar, 1 tsp salt flakes and 80ml water in a small saucepan over medium heat and bring to the boil (3-5 minutes). Transfer to a heatproof bowl. Add carrots and radish and stir gently to coat. Cool to room temperature before using (30 minutes).
3.For togarashi mayonnaise, combine ingredients in a small bowl and season to taste.
4.To serve, divide rice into bowls, and top with pickled vegetables, edamame, mesclun, kingfish and avocado. Scatter with togarashi and serve with mayonnaise.

Pickled cabbage and kombu dashi are available from selected supermarkets and Asian grocers.


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