Brown rice & sea bass poke with avocado & mango
Poke (pronounced poh-kay; it means “chunk” in Hawaiian) is a raw fish salad. It’s colourful… and delicious.
UNDER 600 CALORIES | Dairy Free and Gluten Free
|125g||sea bass fillet, skinned and sliced with the grain into small bite-sized pieces|
|1/2||red onion, finely sliced|
|1||lime, juice of, plus 1 lime wedge (optional)|
|handful||of coriander leaves, finely chopped|
|1 tsp||rice vinegar|
|1/2||sheet nori, finely chopped|
|70g||watermelon, cut into cubes|
|55g||mango, cut into cubes|
|2||radishes, trimmed and finely sliced|
|1/4||red chilli, finely sliced|
|pinch of black sesame seeds|
Put the brown rice and some sea salt in a saucepan with 240ml (8fl oz) of water. Bring to the boil, then reduce the heat to a gentle simmer, cover, and cook for 20–25 minutes, or until the water has been absorbed and the rice is tender. Set aside, keeping the lid on.
Meanwhile, mix the sea bass, red onion, and a pinch of sea salt in a bowl. Let this sit for 1 minute before adding the juice of ½ lime and stirring again. Let it sit again for 5 minutes for the fi sh to “cook” in the citrus juice, then stir in the coriander leaves. Chop the avocado into pieces roughly the same size as the mango and mix it with the juice of the remaining ½ lime to prevent discoloration.
Fluff the rice with a fork, then stir in the rice vinegar and dried nori.
Spoon the rice into a serving bowl and spoon the sea bass mixture over it, then add the watermelon, mango, avocado, radishes, and watercress. Sprinkle with the red chilli and black sesame seeds and add the lime wedge (if using), to squeeze over the bowl.
Start with brown rice and sea bass mixture
Add in watermelon, mango, avocado, radishes, and watercress
Finish with red chilli, blacksesame seeds, and lime wedge