Here’s a recipe for a poke bowl with cooked fish
The Poke bowl is a fun and tasty dish that is becoming very popular, it originates from Hawaii and normally involves the use of raw fish to be combined with rice and vegetables.
I have tried various versions based on the ingredients available, but since not everyone appreciates raw fish, I wanted to try a version with cooked fish using shrimp tails and swordfish, and I really liked it!!
Typically, a sauce is paired with the dish, but I don’t use it (except for soy sauce during cooking) to keep the dish lighter and more natural.
- Difficulty: Very Easy
- Cost: Economic
- Preparation time: 20 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 3/4 cup Basmati rice
- 1/2 mango (ripe)
- 1 avocado (ripe)
- 1/2 cucumber
- 8 shrimp tails
- 7 oz swordfish
- to taste sesame seeds
- to taste soy sauce
- 1/2 lemon (juice)
- to taste salt, pepper, olive oil
- to taste paprika
Steps
First, put a pot on the stove where you will cook the rice in plenty of salted water (for the time indicated on the package). Once cooked, drain, cover with a towel and set aside.
In the meantime, prepare the other ingredients separately so we can combine them in the poke.
Clean the shrimp tails, remove the head, tail, and shell, cut along the back with a knife and extract the intestine.
Rinse under running water and place in a bowl. Now season with a pinch of salt, a drizzle of oil, a splash of lemon juice and a bit of paprika, mix and let marinate for ten minutes.
Cut the swordfish into cubes and season in the same way.
Peel the mango, retrieve the pulp and cut it into cubes, season with a drizzle of oil, a pinch of salt, and lemon juice, set aside.
Do the same for the avocado, if you like, add a pinch of pepper.
Slice the cucumber and season with salt and oil.
Heat a non-stick pan and cook the shrimp tails over high heat for a few minutes, 2/3 minutes per side are enough. Remove the tails and do the same for the swordfish, brown the cubes over high heat, sprinkle with a little soy sauce and remove from heat.
Compose your poke by placing the rice at the base and distributing the other preparations, the shrimp, mango, avocado, swordfish cubes, and cucumber on top.
Sprinkle with black sesame seeds and enjoy your poke.
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