- 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.
Tips
Instead of halibut, try making the poke with another type of boneless fish, such as ahi tuna loin.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
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