Ocean trout poke on matcha rice

Gourmet Traveller (Australia) - - Food -

SERVES 4 // PREP TIME 20 MINS // COOK 20 MINS (PLUS STAND­ING) Matcha brings a gor­geous earth­i­ness to the sushi rice in this poke, con­trast­ing with the sweet­ness of the trout and tang of the ruby grape­fruit dress­ing. Pic­tured p134. 400 gm sushi rice, rinsed

1 tsp matcha pow­der (see note), dis­solved in 50ml hot wa­ter

150 gm pod­ded edamame

350 gm sashimi-qual­ity skin­less

ocean trout fil­let, diced 1 small Le­banese cu­cum­ber, thinly sliced on a man­dolin

2 radishes, trimmed, thinly sliced on a man­dolin

To­biko (see note) and co­rian­der cress, to serve

RUBY GRAPE­FRUIT-TAMARI DRESS­ING

2 tbsp veg­etable oil

2 tbsp ruby grape­fruit juice

1 tbsp rice vine­gar

1 tbsp tamari

2 tsp lemon juice

1 tsp finely grated ruby grape­fruit rind

1 gar­lic clove, finely chopped

1 Place rice, 500ml 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 20 min­utes. Re­move from heat and stand cov­ered for 10 min­utes, then mix in matcha.

2 For ruby grape­fruit-tamari dress­ing, shake in­gre­di­ents in a jar to com­bine.

3 Cook edamame in a saucepan of boil­ing salted wa­ter un­til ten­der (1-2 min­utes), then drain, re­fresh and drain.

4 Di­vide warm rice among serv­ing bowls, top with trout, edamame, cu­cum­ber and radish, driz­zle with dress­ing to taste, scat­ter with to­biko and co­rian­der cress and serve.

Note Matcha pow­der is avail­able from spe­cial­ist tea shops, Ja­panese gro­cers and health­food shops. To­biko, fly­ing fish roe, is avail­able from se­lect fish­mon­gers. If it’s un­avail­able, sub­sti­tute salmon roe. Wine sug­ges­tion Pinot noir.

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