A citrus marinade is perfect for oilier fish such as salmon. This ponzu kale poke is full of zesty flavour – grab a bowl and dig in
Ingredients
For the base:
• 240g short-grain black rice
For the poke:
• 300g fresh salmon, cut into 1 cm cubes
• 3 tablespoons Shoyu marinade
For the salad:
• 4 generous handfuls kale, tough stems removed, leaves torn
• drizzle light olive oil
• 2 tablespoons roughly chopped fresh coriander leaves
• 60g shelled edamame beans, (cooked according to the packet instructions)
• 2 teaspoons toasted white sesame seeds
For the ponzu dressing:
• 120ml tamari soy sauce
• 60ml rice wine vinegar
• 1 lemon, juiced
• 1/2 orange, juiced
• 1 teaspoon bottled yuzu juice
For the garnish:
• 1 tablespoon chopped toasted macadamia nuts
• spring onions, finely sliced
• Nori furikake
Method
1 Cook the rice as per the cooking instructions and leave to cool.
2 Toss the fish in the Shoyu Marinade to lightly coat. Taste and adjust the seasoning if necessary.
3 For the salad, massage the kale with a little oil until tender, then toss with the coriander, edamame and sesame seeds.
4 Mix together the ponzu dressing ingredients and spoon over the salad.
5 Pile the rice into 4 bowls, then top with the kale and fish. Sprinkle with the toasted nuts, spring onions and furikake.
Recipe courtesy of Celia Farrar, Guy Jackson. Extracted from Poke, © Hardie Grant
