Tuna And Brown Rice Poke
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Serves 4
Poke is a Hawaiian raw seafood salad, similar to ceviche.
Ingredient
·
650g sashimi-grade tuna, cut into 2 cm pieces
·
3 cm piece ginger, grated
·
4 spring onions, thinly sliced
·
2 tbs soy sauce
·
2 tbs mirin (sweet Japanese rice wine)
·
1 tsp sesame oil
·
Juice of 1 lime
·
2 tsp sesame seeds
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125g cherry tomatoes, halved
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1 1/2 cups (300g) brown rice, cooked to packet
instructions, cooled
·
1 avocado, chopped
·
Coriander sprigs, to serve
Tuna And Brown Rice Poke
Recipe
1. Place tuna in a
bowl with ginger and spring onion. Pour over the soy, mirin, sesame oil and
juice of 1/ 2 lime, and toss to combine. Add sesame seeds and tomatoes, then
toss to combine.
2. Divide the rice
between serving bowls and top with the tuna mixture. Squeeze remaining 1/ 2
lime over avocado and add to the bowls with coriander, then serve.
Coconut-Poached Chicken Salad With Sweet Chilli Relish
·
Serves 4
Ingredient
·
1 red onion, thinly sliced
·
1/2 cup mint leaves
·
1/2 cup coriander leaves
·
1/2 cup beansprouts
·
10cm piece daikon (large white Japanese radish), thinly sliced
·
3 spring onions, thinly sliced
·
1/2 iceburg lettuce, leaves torn
·
2 tbs roasted peanuts, chopped
·
Sweet chilli relish (recipe follows), to serve
·
Coconut-poached chicken
·
2 cups (500ml) chicken stock
·
400ml can coconut milk
·
3cm piece ginger, sliced
·
3 kaffir lime leaves
·
1 lemongrass stalk, bruised, halved
·
2 chicken breast fillets
Coconut-Poached Chicken Salad With Sweet Chilli Relish
Recipe
1. For the poached
chicken, place the chicken stock and coconut milk in a saucepan over high heat.
Add the ginger, kaffir lime leaves, lemongrass and chicken. Season, bring back
to the boil and remove from heat. Cover with a lid and set aside for 25 minutes
or until the chicken is poached and cooked through. Remove the chicken from the
pan and set aside to cool. The poaching broth can be frozen to use in soups or
curries.
2. Soak the red onion
in a bowl of cold water for 15 minutes, then drain. Shred the chicken and
combine with the red onion, herbs, beansprouts, daikon and spring onion. Transfer
to a serving plate with the lettuce and top with peanuts. Drizzle over sweet
chilli relish to serve.
