Hawaiian Poke Bowl (Tuna and Escolar)
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Recipe Card
ingredients
Tuna and Escolar Ceviche
- 1/2 pound sushi grade tuna
- 1/2 pound escolar
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 juiced lime
- 1 clove garlic minced
- 1 teaspoon minced ginger
- 1 teaspoon salt
- 1 teaspoon ground black pepper
ingredients
Fresh Kiwi Mango Salsa
- 1 cup diced mango
- 1 cup diced kiwi
- 1/2 cup diced sweet onion
- 1 juiced lime
- 1/2 cup chopped cilantro
- 1 clove minced garlic
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
ingredients
Honey Glazed Toasted Sesame Snap Peas
- 1 pound sugar snap peas
- 1 tablespoon sesame oil
- 1 tablespoon toasted sesame seeds
- 1 tablespoon honey
- 1 teaspoon salt
- 1 teaspoon ground black pepper
ingredients
Caramelized Coconut Rice
- 2 cups basmati rice
- 1 cup coconut cream
- 2 cups chicken broth
- 1/2 cup chopped chives
- 1 teaspoon salt
Method
Step 1
Pat tuna and escolar fillets dry. Dice into 1/2″ cubes and place into a bowl (or plastic bag). Combine the remainder of the ceviche ingredients in a separate bowl and pour over diced fish. Marinade in the refrigerator for 1 hour.
Step 2
Preheat the oven to 425°.
Step 3
Throughly rinse the rice in a colander until the rinsed water becomes clear. Drain well. In a medium saucepan, combine the basmati rice, coconut cream, chicken stock, brown sugar, and salt. Stir often until the mixture comes to a boil. Immediately reduce the heat to low and cover. Let simmer over low heat for 45 minutes. It’s important not to touch the rice until the 45 minute mark. This allows the coconut cream to slowly caramelize. At that point, add the fresh chives and fluff with a fork, being sure to scrape up any bits of rice that may have stuck to the pan.
Step 4
Prepare the kiwi mango salsa while the rice is cooking. Thoroughly combine all of the prepared ingredients – kiwi, mango, onion, lime juice, cilantro, garlic, salt, and pepper – in a bowl. Cover and refrigerate until ready to serve.
Step 5
Toss the sugar snap peas with sesame oil, salt, and pepper. On a sheet pan, roast for 10-12 minutes. While the snap peas are roasting, heat a small frying pan over medium-high heat. Once hot, dry toast the sesame seeds for 1 minute and set aside. Remove the sugar snap peas from the oven and immediately toss with honey and toasted sesame seeds.