Ingredients for a Poke Bowl
- 1 can of Cutlassfish in Extra Virgin Olive Oil
- 1.8 oz of white rice
- 1.8 oz of whole grain red rice
- 1 avocado
- 3.5 oz of green leek (green part only)
- 1 slice of sweet potato (about 5.3 oz)
- 1 slice of papaya
- 1/2 onion
- 2 cherry tomatoes
- 1 lime
- 1/2 lemon
- 1 tablespoon of soy sauce
- 1 tablespoon of chili flakes
- 1 teaspoon of ground ginger
- 0.18 oz of pickled ginger
- Fresh cilantro
- Extra virgin olive oil, Hawaiian red salt, and pepper to taste
- Edible flowers and aromatic herbs for decoration
Preparation
1. Drain the swordfish and transfer it to a bowl. Season with lime juice and a pinch of pepper, and let it marinate for half an hour.
2. Cook the red rice with the ground ginger for about 25 minutes. After 10 minutes, add the white rice and cook for another 15 minutes. Season with extra virgin olive oil, soy sauce, pepper, and finely sliced green leek.
3. Peel the sweet potato, cut it into small cubes, and sauté in a skillet with cilantro, olive oil, and pepper until very soft but slightly crispy.
4. Slice the onion thinly and cut the tomatoes into small cubes. Season with salt, olive oil, and fresh ginger. Peel the avocado, cut it into small cubes, and season with lemon juice and chili flakes.
5. Remove the swordfish from the marinade and drain it. Peel the papaya and cut it into small cubes.
6. Assemble your bowl: start with a layer of rice, then add the previously prepared ingredients and the papaya (you can create a combination by playing with the color contrasts). Finish with a drizzle of olive oil (or soy sauce if you prefer a stronger flavor) and decorate with edible flowers and aromatic herbs.
Cutlassfish Poke Bowl
