Ocean trout poke on matcha rice
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.