Poke Bowl with Kish Redfish and Quick-Pickled Red Onions
Ingredients
Portions
4
Units
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4
redfish fillets
400
ml
brown or white rice
1
mango
1
avocado
200
g
sugar snap pies
1
lime
1
red onion
150
ml
5-7% vinegar
1
cucumber
1
pomegranate
cilantro
50
ml
toasted black and white sesame seeds
1
nori sheet
sriracha mayo
No items found.
No items found.
No items found.
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4
redfish fillets
redfish fillets
400
ml
brown or white rice
1.70
cup
brown or white rice
1
mango
mango
1
avocado
avocado
200
g
sugar snap pies
7.00
oz
sugar snap pies
1
lime
lime
1
red onion
red onion
150
ml
5-7% vinegar
0.63
cup
5-7% vinegar
1
cucumber
cucumber
1
pomegranate
pomegranate
cilantro
cilantro
50
ml
toasted black and white sesame seeds
0.17
cup
toasted black and white sesame seeds
1
nori sheet
nori sheet
sriracha mayo
sriracha mayo
No items found.
No items found.
No items found.
Directions
- Boil the rice according to package directions.
- Filet the fish and fry in oil in a skillet over medium heat until brown on both sides.
- Peel and slice the avocado and mango. Peel the cucumber and scrape the seeds out.
- Slice the onion into thin slices and blend with boiling vinegar in a bowl. Let sit for a minimum of 20 minutes until soft. Blend in some honey if you prefer a less sour taste.
- Arrange the rice in 4 dinner bowls and top with diced mango, sliced vegetables, and the fried fish.
- Sprinkle with pomegranate seeds, sesame seeds, nori flakes, cilantro, lime slices, and chili mayo.
