HADDOCK POKE BOWL
HADDOCK POKE BOWL
HADDOCK POKE BOWL
SHORT DESCRIPTION
This fresh and healthy poke bowl brings together smoky Cape Haddock with a selection of fresh vegetables, noodles, nuts and seeds, and a variety of Asian condiments.
Serves 1
INGREDIENTS
2 x I&J Haddock Medallions
1 cup (250 ml) cooked noodles
100 g shredded red cabbage
1 carrot, peeled and thinly sliced
3 broccoli stems, blanched
¼ red onion, peeled and thinly sliced
50 g roasted, salted cashew nuts
1 radish, thickly sliced
Fresh coriander for serving
Dressing
50 ml soya sauce
25 ml honey
Juice of half a lime
1 tsp (5 ml) toasted sesame seeds
1 red chilli, diced (optional)
METHOD
1.
Place the frozen I&J Haddock Medallions into an ovenproof dish. Bake in a pre-heated oven at 200°C for 25 to 30 minutes. Allow the fish to cool. Cut into chunks.
Place the frozen I&J Haddock Medallions into an ovenproof dish. Bake in a pre-heated oven at 200°C for 25 to 30 minutes. Allow the fish to cool. Cut into chunks.
2.
Place the noodles in a bowl, arrange the cabbage, carrot, broccoli, red onion and fish into sections over the noodles. Sprinkle with cashew nuts, add slices of radish and garnish with coriander.
Place the noodles in a bowl, arrange the cabbage, carrot, broccoli, red onion and fish into sections over the noodles. Sprinkle with cashew nuts, add slices of radish and garnish with coriander.
3.
To make the dressing: Mix together the ingredients and whisk well. Pour over the bowl and serve.
To make the dressing: Mix together the ingredients and whisk well. Pour over the bowl and serve.
SHORT DESCRIPTION
This fresh and healthy poke bowl brings together smoky Cape Haddock with a selection of fresh vegetables, noodles, nuts and seeds, and a variety of Asian condiments.
INGREDIENTS
2 x I&J Haddock Medallions
1 cup (250 ml) cooked noodles
100 g shredded red cabbage
1 carrot, peeled and thinly sliced
3 broccoli stems, blanched
¼ red onion, peeled and thinly sliced
50 g roasted, salted cashew nuts
1 radish, thickly sliced
Fresh coriander for serving
Dressing
50 ml soya sauce
25 ml honey
Juice of half a lime
1 tsp (5 ml) toasted sesame seeds
1 red chilli, diced (optional)
