THREE-ONION ‘VOKÉ’ BOWL

Women's Health Australia - - FOOD HUB -

SERVES: 2 PER SERVE: 2514kj

This fa­mous Hawai­ian salad is based on raw fish and usu­ally in­cludes rice or noo­dles. It’s typ­i­cally flavoured with onions and chilli. In my ‘voké’ ver­sion, onions pre­pared three ways top the rice in the bowls. The ginger jam is next-level de­li­cious.

◆ 200g brown rice

◆ 100g radishes, thinly sliced ◆ 4 spring onions, sliced ◆ 1 green chilli, sliced

FOR THE CRISPY ONIONS

◆ 1 onion, cut into rounds and sep­a­rated into rings ◆ 1 tsp rape­seed oil

FOR THE PICK­LED ONIONS

◆ 1 red onion, sliced

◆ Juice of 2 le­mons

FOR THE ONION AND GINGER JAM

◆ 1 tsp rape­seed oil

◆ 1 onion, sliced

◆ 1 tbs grated fresh root ginger ◆ 2 tbs honey

◆ 1 tsp ground ginger

◆ 1 tsp ground co­rian­der

◆ Flaked sea salt and cracked black pep­per to taste

1. Pre­heat the oven to 200°C. Line a bak­ing tray with bak­ing pa­per.

2. For the crispy onions, spread the onion rings on the bak­ing tray and driz­zle over the oil. Roast for 20 mins un­til crisp. Re­move from the oven and set aside.

3. To pre­pare the pick­led onions, heat a lit­tle oil in a small fry­pan and fry the onion over a medium heat for 10 mins un­til soft­ened but not browned. Add the lemon juice and re­move from the heat. Leave to cool, then tip into a bowl and place in the fridge to chill. The onions should turn bright pink.

4. For the onion and ginger jam, heat the oil in a pan and fry the onion and ginger for 10 mins un­til soft. Stir in the honey, ginger, co­rian­der, salt and pep­per with a splash of wa­ter, then sim­mer on a low heat for about 20 mins un­til the jam is soft and sticky. Add a lit­tle more wa­ter if it starts to catch. Set aside.

5. Put the rice in a pan with a pinch of salt and cover with three times the amount of wa­ter. Bring to the boil, then leave to sim­mer gently for 20–25 mins un­til the rice is ten­der and fluffy. Drain well.

6. To serve the voké, put a por­tion of the rice into each bowl, then add a spoon­ful each of the onion jam, radishes, spring onions and green chilli. Top the salad with some pick­led and crispy onions.

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