Green bomb snapper poke

AT A GLANCE

  • Serves 4 people

Green is good, especially in the form of crunchy raw snow peas and broccolini, seaweed  salad and piquant wasabi peas. The peppery kick of a wasabi vinaigrette is incredibly  moreish - adjust the heat level to suit your tastebuds.

  • 400 gm (2 cups) sushi rice, rinsed
  • 350 gm sashimi-quality skinless snapper fillet, diced
  • 120 gm snow peas, trimmed and julienned
  • 120 gm broccolini, tips coarsely chopped, stalks thinly sliced
  • 100 gm seaweed salad (see note)
  • Pea tendrils and wasabi peas, to serve
  •  
  • Wasabi vinaigrette
  • 2 tsp wasabi paste
  • 1 tbsp mirin
  • 60 ml (¼ cup) vegetable oil
  • 2 tbsp rice vinegar
  • 1 tsp finely grated ginger
01   Bring rice, 500ml water and 1 tsp salt to a simmer in a saucepan, then reduce heat to low, cover with a tight-fitting lid and cook without uncovering for 20 minutes. Remove from heat and stand covered for 10 minutes, then uncover and fluff up rice with a fork.
02   For vinaigrette, whisk wasabi and mirin in a bowl until smooth, then gradually whisk in oil until emulsified. Whisk in vinegar and ginger, season to taste and thin with water if necessary to a drizzling consistency.
03   Divide warm rice among serving bowls, top with snapper, snow peas, broccolini and seaweed salad, drizzle with wasabi vinaigrette to taste and serve scattered with pea tendrils and wasabi peas.
NoteSeaweed salad is available from select fishmongers and Japanese grocery shops.

Topics:

BROCCOLINI, MAIN, SEAWEED, SUSHI RICE, SNAPPER, HEALTHY, SPRING

Recipe:

EMMA KNOWLES

Photography:

CHRIS COURT

Styling:

GERALDINE MUÑOZ AND EMMA KNOWLES

Drinking Suggestion:

UNFILTERED, CLOUDY, SPARKLING SAKE , suggested by MAX ALLEN

FEATURED IN

Sep 2017

Sep 2017

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