BOWLED OVER

THESE POKE BOWLS ARE SIMPLE TO MAKE, PACKED WITH FLAVOUR AND A DELIGHT TO EAT – YOUR GUESTS WILL LOVE THEM

Everyone seems to love a poke bowl now. This recipe came about while I was working in Samoa. We had this on the bar menu at Noosa Beach House a few years ago and it was a firm favourite. So simple to make and full of flavour, it’s the perfect dish to see out the warm weather.

OCEAN TROUT POKE WITH AVOCADO Serves 4 as an entree INGREDIENTS

200g skinless ocean trout steak

1 shallot, sliced (or maui onions)

1 ⁄2 cup chopped green onion

1 ripe avocado

3 tbsp soy sauce (look for a gluten-free brand) 1 tsp sesame oil

1 tsp chilli garlic sauce 1 tbsp black and white sesame seeds 50g sushi rice per person 1 tsp fried onion flakes Baby shiso 2 baby cos leaves per dish

METHOD

Pat the ocean trout dry then neatly cut it into 1.25cm cubes. Place in a bowl.

Add the shallots, green onion, avocado, soy sauce, sesame oil, chilli garlic sauce and sesame seeds. Gently toss.

Place a ball of cooked sushi rice on to a plate and gently squash it down.

Spoon the ocean trout mix on top and garnish with fried onions and shiso.

Serve immediately with the salad or cover and refrigerate.

For a variation, omit the chilli sauce and add 1⁄2 teaspoon wasabi paste and 1 teaspoon honey.

Peter Kuruvita is an award-winning chef and restaurateur at Noosa Beach House and Flying Fish Fiji. Inspired by his Sri Lankan heritage, Peter has produced two cookbooks and five TV series for SBS Television.