Halibut Poke Bowl
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- Level
- very easy
- Marinate Time
- 4 h
- Prep Time
- 10 mins
- Total Time
- 4 h 15 m
- Serves
- 4
Ingredients
- For halibut poke:
- ¼ cup
- soy sauce
- 60 mL
- 2 tbsp
- orange juice
- 30 mL
- 1 tbsp
- lime juice
- 15 mL
- 2
- green onions, thinly sliced
- 3 tbsp
- finely chopped sweet onion
- 45 mL
- 2 tsp
- brown sugar
- 10 mL
- 2 tsp
- sesame oil
- 10 mL
- 1 tsp
- finely grated fresh ginger
- 5 mL
- 12 oz
- halibut, cut into 1/2 in (1 cm) cubes and patted dry
- 375 g
- For the rice and to serve:
- 1¼ cups
- sushi rice
- 300 mL
- 3 tbsp
- rice vinegar
- 45 mL
- 4 tsp
- sugar
- 20 mL
- 1 tsp
- salt
- 5 mL
- 1
- medium Fresno or jalapeño pepper, halved lengthwise, seeded and sliced
- 1/4 cup
- macadamia nuts, coarsely chopped
- 60 mL
- 1
- medium, ripe avocado, cubed
- 16
- fresh mint leaves, torn in half
- 1/2 cup
- pea shoots
- 125 mL
Directions
Step 1
Combine soy sauce, orange and lime juices, green and sweet onion, brown sugar, sesame oil and ginger in a large bowl. Add the halibut and gently toss. Cover, refrigerate and marinate for 4 hours, turning occasionally.
Step 2
Meanwhile, one hour before the halibut poke is done marinating, place the rice in a small pot and cover with cold water. Use your hands and rub the grains together to remove excess starch from the rice. Drain the water from the rice. Add 1 3⁄4 cups (425 mL) of fresh cold water to the pot. Bring the rice to a boil over high heat, and then turn the heat to its lowest setting. Cover and steam the rice until tender, about 15 minutes
Step 3
While the rice cooks, place vinegar, sugar and salt in a second small pot. Bring to a boil for a few seconds to dissolve the sugar. Remove from the heat. When cooked, spoon and spread the rice into a large, shallow-sided pan. Stir in the vinegar mixture and then cool rice to room temperature.
Step 4
To serve the poke, add the Fresno (or jalapeño) pepper, nuts, avocado and mint to the marinated fish and gently toss to combine. Divide the rice between 4 bowls. Divide and top with the halibut poke mixture. Garnish each bowl with some pea shoots and serve.
Tip
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Nutritional Facts
- Nutrition Description:
- Per serving (1/4 of the recipe):
- Calories:
- 510
- Fat:
- 18 g
- Saturated Fat:
- 3 g
- Carbs:
- 60 g
- Fibre:
- 6 g
- Sugar:
- 9 g
- Cholesterol:
- 45 mg
- Protein:
- 25 g
- Sodium:
- 1500 mg
