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Marinate Time
4 h
Prep Time
10 mins
Total Time
4 h 15 m
Serves
4

Ingredients

For halibut poke:
¼ cup
soy sauce
60 mL
2 tbsp
orange juice
30 mL
1 tbsp
lime juice
15 mL
2
green onions, thinly sliced
3 tbsp
finely chopped sweet onion
45 mL
2 tsp
brown sugar
10 mL
2 tsp
sesame oil
10 mL
1 tsp
finely grated fresh ginger
5 mL
12 oz
halibut, cut into 1/2 in (1 cm) cubes and patted dry
375 g
For the rice and to serve:
1¼ cups
sushi rice
300 mL
3 tbsp
rice vinegar
45 mL
4 tsp
sugar
20 mL
1 tsp
salt
5 mL
1
medium Fresno or jalapeño pepper, halved lengthwise, seeded and sliced
1/4 cup
macadamia nuts, coarsely chopped
60 mL
1
medium, ripe avocado, cubed
16
fresh mint leaves, torn in half
1/2 cup
pea shoots
125 mL

Method

Step 1
Combine soy sauce, orange and lime juices, green and sweet onion, brown sugar, sesame oil and ginger in a large bowl. Add the halibut and gently toss. Cover, refrigerate and marinate for 4 hours, turning occasionally.
Step 2
Meanwhile, one hour before the halibut poke is done marinating, place the rice in a small pot and cover with cold water. Use your hands and rub the grains together to remove excess starch from the rice. Drain the water from the rice. Add 1 3⁄4 cups (425 mL) of fresh cold water to the pot. Bring the rice to a boil over high heat, and then turn the heat to its lowest setting. Cover and steam the rice until tender, about 15 minutes
Step 3
While the rice cooks, place vinegar, sugar and salt in a second small pot. Bring to a boil for a few seconds to dissolve the sugar. Remove from the heat. When cooked, spoon and spread the rice into a large, shallow-sided pan. Stir in the vinegar mixture and then cool rice to room temperature.
Step 4
To serve the poke, add the Fresno (or jalapeño) pepper, nuts, avocado and mint to the marinated fish and gently toss to combine. Divide the rice between 4 bowls. Divide and top with the halibut poke mixture. Garnish each bowl with some pea shoots and serve.

Characteristics

Main Dish One Dish Meals

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of the recipe):
Calories:
510
Fat:
18 g
Saturated Fat:
3 g
Carbs:
60 g
Fibre:
6 g
Sugar:
9 g
Cholesterol:
45 mg
Protein:
25 g
Sodium:
1500 mg