Ingredients
The following ingredients have 4 Servings
- <b>Kingfish poke salad</b>
- 100g wakame
- 1 cucumber, roughly diced
- 1 cup brown rice, cooked
- 4 red radishes, cut into quarters
- 100ml soy mirin dressing (see recipe below)
- 4 semi-soft-boiled eggs, cut in half
- 300g sashimi-grade kingfish, thinly sliced
- 1 avocado, cut into quarters
- 250g kimchi (see recipe below)
- 1 tbsp black sesame seeds
- <b>Soy mirin dressing</b>
- ½ granny smith apple, peeled and finely grated
- 1 clove garlic, finely grated
- 1cm piece ginger, finely grated
- 2 lemons, zest and juice
- 1 lime, zest and juice
- ½ bunch coriander stalks, finely chopped
- 75ml soy sauce
- 125ml mirin
- 40g palm sugar, finely grated
- 1 tbsp sesame oil
- <b>Kimchi</b>
- 1 chinese cabbage, roughly chopped
- 50g salt
- ½ bunch green onions
- 1 large carrot
- 1 daikon radish
- 1 tsp shrimp paste
- 5 garlic cloves, finely chopped
- 3cm piece ginger, finely grated
- 125g Korean chilli powder
- 75g brown sugar
- 75ml fish sauce
- * check sauces are gluten-free if required
Instruction
- <div> <b>Kingfish poke salad</b> </div> <ol> <li>Put the wakame in cold water for 1-2 minutes, then drain on paper towel and pat dry.</li> <li>Roughly chop the wakame into 3cm pieces.</li> <li>In a large bowl, add the cucumber, brown rice, radishes and wakame, dress well with the soy mirin dressing and give it a good toss. </li> <li>To serve, divide the salad evenly between four bowls, put two egg halfs on each, then slices of raw kingfish and avocado. Add a tablespoon of kimchi and sprinkle the sesame seeds on top.</li> </ol> <div> <b>Soy mirin dressing</b> </div> <ol> <li>Combine all ingredients in a bowl and stir. The dressing will last a week in the fridge.</li> </ol> <div> <b>Kimchi</b> </div> <ol> <li>Sterilise three 1L glass jars with lids. Place cabbage and salt in a large bowl, toss well then rub and squeeze them together to break down the cabbage. Allow to sit for an hour or so; lots of liquid will seep out of the cabbage.</li> <li>Finely slice the white ends of the green onions, and cut the green parts into 4cm lengths.</li> <li>Julienne the carrot and daikon radish and mix with the green onion and remaining ingredients in another large bowl.</li> <li>Strain the cabbage, reserving all the liquid, and rinse (it should taste seasoned but not salty), then add to the bowl with other ingredients and mix.</li> <li>Fill the glass jars to the top with the kimchi, with enough reserved liquid to cover. If there is not enough kimchi to fill the last jar, add what is left and cover with liquid. </li> <li>Leave the jars, without lids, out on the bench covered with a tea towel for a week, and stir every second day to prevent mould from forming on the surface.</li> <li>Put lids on the jars<b> </b>and store in the fridge. For more fermented kimchi, leave on the bench for two weeks.</li> </ol> <p><b>TIP</b></p> <p>Give the poke salad a mix before digging in. It's designed to be eaten with all the flavours at once.</p>
