Poke party

Poke party

Total: 1 hr 20 min. | Active: 1 hr
lactose-free
Nutritional value / people: 880 kcal
, Fat: 40 g
, Carbohydrate: 82 g
, Protein: 45 g

Poke bowls originate from Hawaii. These little meals in a bowl are perfect for social occasions such as New Year's Eve or parties with friends.

Ingredients

8 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Marinated cod

3 tbsp soy sauce
1 tsp sesame oil
1 lime, rinsed with hot water, dabbed dry, use grated zest and juice
2 tsp rice vinegar
1 spring onion incl. green part, cut into thin rings, greens set aside
400 g Royal cod fillets (MSC), cut into approx. 1 cm cubes

Salmon with spicy mayonnaise

1 fresh egg yolk
1 tsp mustard
1 tsp lemon juice
¼ tsp salt
1 dl peanut oil
20 g preserved ginger, finely chopped
4 tsp hot chilli sauce (e.g. Sriracha)
400 g salmon fillets (sushi quality), cut into approx. 1.5 cm cubes

Peanut butter sauce

2 tbsp peanut butter
½ tsp fish sauce
1 lime, rinsed with hot water, dabbed dry, use grated zest and juice
6 tbsp sweet chilli sauce
1 red chilli, deseeded, finely chopped

Sushi rice

600 g sushi rice
1 ⅕ litres water
1 tsp salt
3 tbsp rice vinegar
1 tbsp toasted sesame seeds

Bowls

400 g yellowfin tuna steaks, thinly sliced
2 avocados, thinly sliced
300 g carrots, thinly sliced
1 mango, thinly sliced
1 bunch coriander, leaves torn off
1 bunch Thai basil, leaves torn off
1 bunch peppermint, leaves torn off
320 g edamame
40 g preserved ginger
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How it's done

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Marinated cod

Combine the soy sauce, oil, lime zest and juice, rice vinegar and spring onions. Add the fish, cover and marinate in the fridge for approx. 20 mins. Sprinkle with the reserved onion greens.

Salmon with spicy mayonnaise

Combine the egg yolk with the mustard, lemon juice and salt. Add the oil drop by drop to begin with, then more gradually, stirring constantly to form a thick mayonnaise. Stir in the ginger and hot chilli sauce. Carefully mix in the cubed salmon.

Peanut butter sauce

Combine the peanut butter with all the other ingredients up to and including the chilli.

Sushi rice

Rinse the rice in a sieve under cold running water until the water runs clear. Drain well. Add the rice to the pan along with the water and salt, leave to absorb for approx. 15 mins. Bring the rice to the boil (uncovered), reduce the heat, simmer until the water has evaporated, leaving small indentations on the surface of the rice. Cover and leave to fluff up over a very low heat for approx. 10 mins. Mix in the vinegar and sesame seeds.

Bowls

Serve the rice in bowls along with the marinated cod, salmon and spicy mayonnaise, tuna and all the other ingredients up to and including the edamame. Top with the peanut butter sauce and pickled ginger.

How-tos

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