Poke Bowl with Kish Redfish and Quick-Pickled Red Onions
Ingredients
Portions
4
Units
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4
redfish fillets
redfish fillets
400
ml
brown or white rice
1.7
cup
brown or white rice
1
mango
mango
1
avocado
avocado
200
g
sugar snap pies
7.0
oz
sugar snap pies
1
lime
lime
1
red onion
red onion
150
ml
5-7% vinegar
0.6
cup
5-7% vinegar
1
cucumber
cucumber
1
pomegranate
pomegranate
cilantro
cilantro
50
ml
toasted black and white sesame seeds
0.2
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.
No items found.
No items found.
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.