Tuna K-poke

Gourmet Traveller (Australia) - - Food -

SERVES 4 // PREP TIME 20 MINS // COOK 50 MINS (PLUS STAND­ING)

You’ve heard of K-pop; now here’s our K-poke. Korean flavours join the more tra­di­tional Ja­panese and Hawai­ian, kim­chi adding a funky el­e­ment while its pick­ling liq­uid ever so slightly cures the fish.

400 gm (2 cups) brown rice

5 cm piece dried kombu

350 gm sashimi-qual­ity skin­less tuna fil­let, diced

100 gm kim­chi, coarsely chopped plus

1½ tbsp kim­chi liq­uid

1½ tbsp soy sauce

1½ tbsp rice vine­gar

1½ tbsp sesame oil

2 tsp roasted sesame seeds, plus ex­tra to serve

2 av­o­ca­dos, cut into thin wedges

Thinly sliced spring onion, to serve

1 Place rice, kombu, 750ml wa­ter and 1 tsp sea salt in a saucepan, bring to a sim­mer, then re­duce heat to low, cover with a tight-fit­ting lid and cook with­out un­cov­er­ing for 50 min­utes. Re­move from heat and stand cov­ered for 10 min­utes, then dis­card kombu and fluff up rice with a fork.

2 Com­bine tuna, kim­chi and kim­chi liq­uid, soy sauce, vine­gar, sesame oil and sesame seeds in a bowl, toss to com­bine and stand to mar­i­nate lightly (10 min­utes).

3 To serve, di­vide warm rice among serv­ing bowls, top with tuna mix­ture and av­o­cado, driz­zle with any juices that re­main from the tuna and scat­ter with spring onion and ex­tra sesame seeds. Drink sug­ges­tion Am­ber ale. PRE­VI­OUS PAGE Trout poke Bowl (left) from Robert Gor­don Aus­tralia. Brett Stone bowl (cen­tre) from Clay­pool. Bowl (right) from Batch Ce­ram­ics. Small pink bowl from Zakkia. Tuna K-poke Brett Stone bowls from Clay­pool. All other props stylist’s own. Snap­per

poke All props stylist’s own. Stock­ists p182.

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