Barramundi Poke Bowls with Mango Sriracha Sticky Rice

 In Recipes

Barramundi Poke Bowls with Mango Sriracha Sticky Rice

Prep: 20 minutes
Cook time: 15 minutes

Makes: 2 Bowls

What you’ll need:
1 LoveTheWild Barramundi with Mango Sriracha Sauce Meal Kit

For the Rice:
1/2 cup uncooked Japanese Short Grain rice
3 sauce cubes from your kit
1 cup water
1/4 tsp sea salt

For the Marinade
1 Barramundi fish filet
2 Tbsp. soy sauce
1 Tbsp. toasted sesame oil
1/2 tsp fresh minced ginger
1/2 tsp fresh minced garlic
1/4 tsp red pepper flakes (adjust to your personal preference)
1/4 tsp sea salt

Toppings
1/2 (under-ripe) mango, sliced
1/4 cup cherry tomatoes quartered
2 Tbsp diced cucumber
2 Tbsp chopped macadamia nuts
2 Tbsp sliced green onion
1 Tbsp black sesame seeds
Optional-(feel free to get creative and use the toppings that you love, such as: chopped seaweed, red onion, avocados, peppers, herbs, almonds, peanuts, carrots, etc.)

Instructions
Add rice, water and the three Mango Sriracha Chutney sauce cubes that come with your kit to a small, heavy-bottom sauce pot with a tight fitting lid. Stir, cover and simmer over low heat for 10 minutes or until water is absorbed. Shut off heat but do not remove the lid. Allow to sit for at least 5 minutes.

While your rice is simmering remove the fish pouch from the freezer. Do not remove it from the pouch. Place the fish pouch in a shallow baking dish. Fill dish with cold water and let the fish sit for 15 minutes. You can also put the pan in the sink with a slow trickle of cold water. When fish is thawed, remove from pouch, rinse under cold water and pat dry with a paper towel. For more on quick thawing, see this video from our friends as Australis: https://youtu.be/_nLsoFNsxHk

Now for the fancy part! Do not be intimidated by removing the skin from your fillet. All you need is confidence and a sharp knife. Position your knife between the skin and meat as close to the skin as possible. With a firm grip on the skin, make long cuts to separate the skin and the meat. If you leave some meat behind, go ahead and make additional cuts. Poke is very forgiving and so are we. Even if it’s not perfect it will still taste great! (Pro Move: if you are feeling extra adventurous, go ahead and fry that skin. Just pat dry and submerge in hot oil for 2-3 minutes or until crispy. chop and add as a deeeelicious, crunchy topping!)

Once your fish is skinned, cut your fillet into cubes. We like our fish in larger chunks but if this is your first time trying poke, newbies prefer a small dice.

To finish your masterpiece, spoon the rice into two bowls add all of the toppings and the marinated fish. The magic of this dish is that the rice is hot and the toppings and fish are raw and cold– a tantalizing juxtaposition for your taste buds!

Recipe and Photos by: Chef Gerrie Bouchard

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