Name: Marlin and tuna poke with fried rice
Yield: 6
Ingredients: Fried rice; 1 tbsp vegetable oil; 4 eggs, lightly whisked; 1 onion, finely chopped; 400 gm long-grain rice, boiled (2 cups); 1 cup finely chopped fresh pineapple; 1 tbsp finely chopped coriander; Marlin poke; 450 gm marlin or swordfish fillet, skin removed and cut into 1cm pieces; 1 tbsp sesame oil; ¼ cup seaweed salad, finely chopped (see note); 1 small red chilli, seeds removed and finely chopped; Tuna poke; 450 gm sashimi grade tuna, cut into 1cm pieces; 1 tsp finely shredded toasted nori; 1 tsp finely grated ginger; 1 tsp sesame seeds, toasted; 2 tsp soy sauce

In Hawaii, poke is a popular dish available from supermarkets, fishmongers and as takeaway. Like much Hawaiian food, it fuses Asian flavours such as soy, sesame oil, seaweed and ginger.

Ingredients

Fried rice

1 tbsp vegetable oil

4 eggs, lightly whisked

1 onion, finely chopped

400 gm long-grain rice, boiled (2 cups)

1 cup finely chopped fresh pineapple

1 tbsp finely chopped coriander

Marlin poke

450 gm marlin or swordfish fillet, skin removed and cut into 1cm pieces

1 tbsp sesame oil

¼ cup seaweed salad, finely chopped (see note)

1 small red chilli, seeds removed and finely chopped

Tuna poke

450 gm sashimi grade tuna, cut into 1cm pieces

1 tsp finely shredded toasted nori

1 tsp finely grated ginger

1 tsp sesame seeds, toasted

2 tsp soy sauce

Method

Main

1.For marlin and tuna poke, combine respective ingredients in separate bowls and refrigerate until required.

2.For fried rice, heat half the oil in a frying pan over medium heat and add eggs, tilting pan to spread evenly. Cook, scraping sides towards the middle with a fork and gently shake pan, for 3 minutes or until omelette has set. Remove from pan, cool, then roll up omelette and slice thinly. Heat remaining oil in pan, add onion and sauté for 5 minutes or until softened. Add rice, reduce heat to low-medium and cook for 5 minutes or until warmed through. Add pineapple, omelette and coriander, combine well and cook for 2 minutes. Transfer to a serving bowl.

3.To serve, place poke side by side on a platter with fried rice passed separately.

Note Seaweed salad is a fresh seaweed product available from Japanese grocery stores and select fishmongers.
Drink Suggestion: Medium-dry amontillado sherry. Drink suggestion by Max Allen
Notes

Styling by Andy Harris

Ingredients

Method

Main

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