Chef Sham spoke to Joe about Poke Bowl with Sushi Rice and Mackerel
Take a Listen here:
200gm Sushi Rice or Brown Rice
350ml Water
150ml White Vinegar
50gm Sugar
50gm Dillisk Seaweed
1 Fillet of Mackerel
1tsp Oil
1/2 Avocado (peeled and sliced)
1/2 Ripe Mango (diced)
50gm Melon (sliced)
2 tbsp Mixed Seed
Dressing:
100ml Ketjap Manis
20 ml Sesame Oil
2 Spring Onion (sliced)
1 tsp Toasted Sesame Seed
1 Thumb Size Ginger (chopped)
Method:
• Place the sushi rice and water In saucepan and bring to boil. Turn the heat down and leave it to cook with the lid on for 15-20 minutes.
• Mix white rice vinegar and sugar in saucepan and bring to boil. Reduced for 2 minutes, add in dillisk and leave to cool.
• Coat the rice with the vinegar reduction. Make sure it well coated.
• Heat up frying pan until smoky hot then add oil. Sear the mackerel skin side down for 2 minutes. Turn over the fish and with the heat turned off leave the mackerel to cook and rest on the residual heat in the pan.
• Add all ingredients for dressing in a bowl and whisk it all together.
• Present all in a large bowl, drizzling the dressing over the rice and mackerel.
Sesame Crackers
Ingredients:
- ½ cup flour
• ½ tsp sugar.
• ½ tsp black sesame seeds & ½ tsp white sesame seeds
• pinch of salt
• 1 cube of butter, chop into small pieces
• ⅛ cup milk + extra (if needed)
Method:
- Mix the flour, sugar, salt, black pepper and sesame seeds together. Add in the butter and cut it in with a pastry blender or your fingers until you get coarse crumbs.
- Stir in milk to form into a rough dough and wrap clingfilm / plastic wrap. Refrigerate for 30 minutes.
- Roll it very thin and place onto a baking tray with baking parchment. Place in a preheated oven at 175degrees.
4. Bake for 12 to 15 minutes until lightly golden and crispy. Leave the crackers cool.
Take a listen here:
