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Marlin and tuna poke with fried rice

Australian Gourmet Traveller summer entree recipe for marlin and tuna poke with fried rice

By Andy Harris
  • Serves 6
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Marlin and tuna poke with fried rice
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.


Fried rice
  • 1 tbsp vegetable oil
  • 4 eggs, lightly whisked
  • 1 onion, finely chopped
  • 400 gm long-grain rice, boiled (2 cups)
  • 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


  • 1
    For marlin and tuna poke, combine respective ingredients in separate bowls and refrigerate until required.
  • 2
    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.
  • 3
    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.
Drink Suggestion: Medium-dry amontillado sherry. Drink suggestion by Max Allen

  • undefined: Andy Harris