Quick & Easy

Cape Hake Poke Bowl

Recipe and Food Photography by Ruhana Ebrahim (@mom_taught_me_well)

Ingredients:

  • 450 g I&J Deep Water Hake Prime Medallions
  • 2-3 tbsp. soy sauce
  • 1 tsp. lime juice
  • ½ tsp minced ginger
  • A cup cooked low GI gluten free basmati rice
  • Carrots (peeled in ribbons)
  • 8 snacking cucumbers (halved, sliced)
  • Handful baby tomatoes (halved)
  • Red cabbage (shredded)
  • 2 radishes (sliced)
  • An avocado (sliced)
  • Sliced jalapeno or green chilli
  • Sesame seeds (garnish)

 For the sauce

  • ¼ cup tahini
  • 1 tbsp. Sriracha sauce
  • 1 tsp minced garlic
  • 1 tbsp. honey
  • 1 tbsp. soy sauce
  • 1 tbsp. vinegar
  • 2-4 tbsp. water

Method:

  • Steam the I&J Deep Water Hake Prime Medallions from frozen. When just firm to the touch, allow to cool completely and cube.
  • Mix in ginger, soy sauce & lime juice and heat together in the air-fryer.
  • Spoon rice into bowls.
  • Arrange the vegetables and fish on rice, then garnish with sesame seeds.
  • Combine dressing ingredients and season to taste.

Note: You may use some pickled veg if you wish.

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