Food

Poké at Southpoint

June 25, 2018 By Southpoint Tuggeranong

You know that age old adage "You don't win friends with salad", right? Well, when it's in the form of the tremendously trendy poke bowl phenomena that's taking the culinary world by storm, friends you will make! Even though its winter and it's cold, and a salad isn't on you list of comfort foods, this midweek meal will anyone. Poke bowls are traditionally raw fish with rice, veggies and a dressing. But, as usual, these recipes can be adapted to suit your tastes and the seasons. Below are two pretty simple recipes for these bowls, one not entirely in the true poke fashion, but tasty nonetheless, and the second is a fairly westernised version of the traditional raw salmon poke bowls, which have made their way to our shores all the way from Hawaii. Feel free to adapt these recipes to suit your tastes, budget and whatever is in season.

Marinated pork fillet and Salmon poke bowls

Both these recipes will feed two people easily. The great thing about these bowls is that you can mix and match the vegetables that you choose for both dishes. It'll give you few meals/lunches for a week. Shopping List
  • 1 pork fillet
  • 2 skin free salmon fillets
  • 1 red and 1 yellow capsicum
  • half a red cabbage
  • small packet of rocket
  • a big handful of both snow peas and snap peas
  • 1 large avocado
  • a bunch of mint and coriander
  • small head of broccoli
  • 5cm knob of ginger
  • 2 large cloves garlic
  •  1 pkt enoki mushrooms
  • 1 cucumber
  • 1 Nat pear
  • 1 lime
  • 1 pkt microwavable brown rice and quinoa (Coles brand in this instance)
  • 1/2c peanuts
  • soy sauce
  • sesame seeds
Pork marinade and dressing
  • 1tsp freshly grated ginger
  • 1 large garlic clove, grated
  • 1/4c TB soy sauce
  • half a nashi pear, grated
  • 1 TB lime juice
  • 2 TB roasted peanuts and 1 TB soy sauce to serve
Add all the ingredients except the nuts and 1 TB soy sauce to a bowl and mix well. Add the whole pork fillet and let marinade for at least half an hour. Half an hour before serving, drain the pork and reserve the marinade; heat a fry pan and sear the pork on all sides, turn the heat down low and pan fry the pork until it's cooked through. Set aside and let rest. Pour the rest of the marinade and a handful of the enoki mushrooms into the same pan and simmer gently, adding a little water if necessary as this is the dressing for the salad. Once it's reduced a little, check for seasoning and add more soy or lime juice if unbalanced. Don't overcook the mushrooms otherwise they may go mushy. In the meantime, dry roast the peanuts in a hot pan until they're nice and toasty, but watch them closely or they'll burn. Chop them roughly. Cook a cup of the rice according to the packet instructions and cut the veggies you want to serve with the pork. I used a handful of coriander, a handful of rocket, 1/4 of the thinly sliced red cabbage, half a cucumber, half a thinly sliced yellow capsicum, half a sliced avocado, and a handful of the mixed peas, thinly sliced. Arrange the veggies in a bowl, add the rice, and slice the pork, saving any juices and pouring them into the hot dressing and mushrooms. Serve the pork with roasted peanuts sprinkled on top generously, drizzle over the dressing and serve with a little bowl of soy sauce and extra nuts. Salmon dressing
  • 2 tsp freshly grated ginger (this provides some nice heat to the dish)
  • 1 freshly grated garlic clove
  • 1 tsp sesame oil
  • 1 TB soy sauce
  • 2 tsp fresh lime juice
  • 1 TB toasted sesame seeds
  • 2 TB mayonnaise and 1 tsp lime juice to serve
Combine all the ingredients in a bowl and check for balance, add a little more lime juice or soy if you feel it needs it. This also forms the dressing for the salad. Dice the salmon into 2 cms cubes and add to the dressing. The lime juice will cook the salmon but will still leave it pink in the middle, as traditional poke bowls are served with raw fish. Leave the salmon to marinate for a maximum of half an hour, then mix in the sesame seeds. Cut the broccoli into small florets and microwave for a minute or two until just cooked through, but still aldente and keeps it's vibrant green colour. Cut the rest of the salad ingredients and add to a bowl with a cup of the cooked rice and quinoa. For the salmon bowl I used a handful of fresh mint, half a sliced avocado, quarter each of the thinly sliced red and yellow capsicum, the other half of the cucumber, the broccoli, and a handful of mixed sugar and snap peas.  Add the salmon and all it's dressing to the bowl and serve with a wedge of fresh lime and a small bowl of the lime mayonnaise on the side. So, what wine would I match for these? For the pork, a nice local Rosé like the Lerida Estate, would be wonderful. Light enough for a salad, but textural enough to stand up to the slightly caramelised pork and peanuts. The salmon is quite a fatty fish, but it's balanced with the citrus and tangy lime dressing so a mouth watering, pink Pinot Gris from Eden Road would pair beautifully. Both available from Liquorland. Have fun with these two dishes this winter. Healthy, tasty, easy to make and very instagrammable! What more could you want in a dish? Cheers Fran The Food and Wine Marshall