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.
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