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Hake Poke Bowl

Prep time
20 mins
Cooking Time
10 mins
Serves
4

Ingredients

msc ecolabel landscape
  • 1 box MSC certified hake medallions
  • 3 tbsp. soy sauce
  • 2 tsp lime juice
  • 1 tsp minced ginger
  • 1 cup cooked low GI gluten free basmati rice
  • 2 carrots, peeled in ribbons
  • 8 snacking cucumbers, halved and sliced
  • Handful baby tomatoes, halved
  • Red cabbage, shredded
  • 2 radish, sliced
  • 1 avocado, sliced
  • 1 sliced jalapeno or green chilli
  • Sesame seeds
For the sauce –
  • ¼ cup tahini
  • 2 tbsp. Sriracha sauce
  • 1 tsp minced garlic
  • 1 tbsp. honey
  • 1 tbsp. soy sauce
  • 1 tbsp. vinegar
  • 2-4 tbsp. water

Method

  1. Steam the hake medallions from frozen. When just firm to the touch, allow to cool completely and cube.
  2. Mix in ginger, soy sauce & lime juice and heat together in air fryer.
  3. Spoon rice into bowls.
  4. Arrange the vegetables and fish on rice, then garnish with sesame seeds.
  5. Combine dressing ingredients and season to taste.

https://www.msc.org/what-you-can-do/sustainable-fish-seafood-recipes/recipe/hake-poke-bowl

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