OCEAN TROUT POKE ON MATCHA RICE

Prep time 20 mins

Cooking time 20 mins, plus standing Serves 4

INGREDIENTS

400g sushi rice, rinsed

1 tsp matcha powder, dissolved in 50ml hot water

150g podded edamame 350g 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

METHOD

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 mins. Remove from heat and stand covered for 10 mins.

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

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

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: If Tobiko, flying fish roe, is unavailable, substitute it with salmon roe.

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.