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

Directions

  1. Boil the rice according to package directions.
  2. Filet the fish and fry in oil in a skillet over medium heat until brown on both sides.
  3. Peel and slice the avocado and mango. Peel the cucumber and scrape the seeds out.
  4. 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.
  5. Arrange the rice in 4 dinner bowls and top with diced mango, sliced vegetables, and the fried fish.
  6. Sprinkle with pomegranate seeds, sesame seeds, nori flakes, cilantro, lime slices, and chili mayo.