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Poke party
Nutrition facts per serving:
- Energy in kcal about 880
- Fat about 40g
- Carbohydrates about 82g
- Protein about 45g
This is needed
This is needed
for 8 people
Marinated cod
- 3 tbsp soy sauce
- 1 spring onion incl. green part, cut into thin rings, greens set aside
- 1 lime, rinsed with hot water, dabbed dry, use grated zest and juice
- 400 g Royal cod fillets (MSC), cut into approx. 1 cm cubes
- 2 tsp rice vinegar
- 1 tsp sesame oil
Salmon with spicy mayonnaise
- 1 fresh egg yolk
- 1 tsp mustard
- 1 tsp lemon juice
- 0.25 tsp salt
- 20 g preserved ginger, finely chopped
- 1 dl peanut oil
- 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
- 0.5 tsp fish sauce
- 6 tbsp sweet chilli sauce
- 1 lime, rinsed with hot water, dabbed dry, use grated zest and juice
- 1 red chilli, deseeded, finely chopped
Sushi rice
- 1 tsp salt
- 1.2 litres water
- 3 tbsp rice vinegar
- 600 g sushi rice
- 1 tbsp toasted sesame seeds
Bowls
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- 400 g yellowfin tuna steaks, thinly sliced
- 2 avocado, thinly sliced
- 300 g carrots, thinly sliced
- 1 bunch Thai basil, leaves torn off
- 1 mangoes, thinly sliced
- 1 bunch coriander, leaves torn off
- 1 bunch peppermint, leaves torn off
- 320 g edamame
- 40 g preserved ginger
And that's how it's done
And that's how it's done
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.
