Marlin and tuna poke with fried rice

AT A GLANCE

  • Serves 6 people

  •  
  • Fried rice
  • 1 tbsp vegetable oil
  • 4 eggs, lightly whisked
  • 1 onion, finely chopped
  • 400 gm (2 cups) long-grain rice, boiled
  • 1 cup finely chopped fresh pineapple
  • 1 tbsp finely chopped coriander
  •  
  • Marlin poke
  • 450 gm marlin or swordfish fillet, skin removed and cut into 1cm pieces
  • 1 tbsp sesame oil
  • ¼ cup seaweed salad, finely chopped (see note)
  • 1 small red chilli, seeds removed and finely chopped
  •  
  • Tuna poke
  • 450 gm sashimi grade tuna, cut into 1cm pieces
  • 1 tsp finely shredded toasted nori
  • 1 tsp finely grated ginger
  • 1 tsp sesame seeds, toasted
  • 2 tsp soy sauce
01   For marlin and tuna poke, combine respective ingredients in separate bowls and refrigerate until required.
02   For fried rice, heat half the oil in a frying pan over medium heat and add eggs, tilting pan to spread evenly. Cook, scraping sides towards the middle with a fork and gently shake pan, for 3 minutes or until omelette has set. Remove from pan, cool, then roll up omelette and slice thinly. Heat remaining oil in pan, add onion and sauté for 5 minutes or until softened. Add rice, reduce heat to low-medium and cook for 5 minutes or until warmed through. Add pineapple, omelette and coriander, combine well and cook for 2 minutes. Transfer to a serving bowl.
03   To serve, place poke side by side on a platter with fried rice passed separately.

Note Seaweed salad is a fresh seaweed product available from Japanese grocery stores and select fishmongers.

Recipe:

ANDY HARRIS

Photography:

CON POULOS

Styling:

ANDY HARRIS

Drinking Suggestion:

MEDIUM-DRY AMONTILLADO SHERRY. , suggested by MAX ALLEN

FEATURED IN

Feb 2007

Feb 2007

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