kingfish with cau­li­flower rice sushi bowl

donna hay - Fresh + Light - - Light Energy Bars -

400g cau­li­flower, trimmed and chopped

½ cup (100g) sushi rice

½ cup (125ml) water

300g sashimi-grade kingfish

½ tea­spoon sesame oil

1 sheet nori

1 cup (80g) shred­ded green cab­bage 100g sugar snap peas, blanched and halved

1 long green chilli, thinly sliced length­ways mi­cro (baby) pur­ple shiso leaves, to serve miso dress­ing 1 ta­ble­spoon white miso paste

1 tea­spoon finely grated ginger

1 ta­ble­spoon mirin

2 tea­spoons white wine vine­gar

½ tea­spoon sesame oil

Place the cau­li­flower in a food pro­ces­sor and process for 30 sec­onds un­til finely chopped. Place the rice in a sieve and rinse un­der cold water. Place the rice and water in a medium saucepan over high heat and bring to the boil. Re­duce heat to low, cover with a lid and cook for 12 min­utes or un­til ten­der and the water has ab­sorbed. Re­move from the heat, add the cau­li­flower, cover with the lid and set aside for 5 min­utes to steam. Un­cover and set aside to cool com­pletely.

Brush the kingfish with sesame oil and place on the nori sheet. Wrap tightly to en­close, trim­ming the edges. Wrap in plas­tic wrap and re­frig­er­ate un­til needed.

To make the miso dress­ing, place the miso, ginger, mirin, vine­gar and oil in a bowl and whisk to com­bine. Place the cab­bage and half the dress­ing in a bowl and toss to com­bine.

Di­vide the cau­li­flower rice be­tween bowls. Slice the fish and place on top. Di­vide the cab­bage, peas and chilli be­tween bowls. Serve with the re­main­ing dress­ing and pur­ple shiso.


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