Seafood recipes Archives

Canned food

Trout buddha bowl and butter-bean dressing

5 minutes

Carrot recipes

Lemon-cream trout and rainbow carrot spaghetti

10 minutes

Prawns and

Cold cucumber soup with prawns and rice vermicelli

25 minutes

Canned food

Niçoise-style salad with blackened trout

15 minutes

Asparagus recipes

Marinated smoked trout with green salad and sour cream-and-chive dressing

Afternoon tea

Trout blinis

20 minutes

Tuna poké plates

Serves 4

Difficulty Easy

Prep Time 40 minutes

Ingredients

350 g fresh tuna steaks or sashimi-style tuna
4 baby cucumber, thinly sliced
2 ripe avocados, diced
450 g Woolworths frozen edamame beans, blanched and podded
2 nori sheets, sliced and toasted
40 g fresh coconut chunks, thinly sliced
1 T sesame seeds, toasted

For the dressing, mix:

2 green chillies, sliced
4 - 6 spring onion, thinly sliced
1⁄2 cup ponzu sauce
2 t sesame oil, toasted

Method

Using a very sharp knife, carefully slice the tuna, then cut into 1 x 1 cm cubes.
Just before serving, layer the vegetables, nori and coconut in bowls or on a platter, then top with the tuna, sesame seeds and dressing. Serve immediately.

HOW TO GET THE PERFECT POKÉ
Don’t confuse poké, the Hawaiian speciality that’s taking the US and UK by storm, with sashimi or tartare. Unlike sashimi, where the fish is sliced thin and long, or tartare, where it’s diced and held together by a sauce, tuna poké is cut into cubes and mixed as a free-form salad. The key is to prep all the ingredients before you combine them and serve immediately. This helps retain their distinctive textures so that they complement each other beautifully but don’t go all mushy on you.

Cook’s note: Serve with steamed black rice to bulk up the meal.

Discover more seafood recipes here.

Pot bread

Jamaican-style oxtail stew

Chocolate brownies with caramel mousse

Toasted tuna mayo

Trout buddha bowl and butter-bean dressing

Lemon-cream trout and rainbow carrot spaghetti

Cold cucumber soup with prawns and rice vermicelli

Posh sardines on toast

Niçoise-style salad with blackened trout

Marinated smoked trout with green salad and sour cream-and-chive dressing

Trout blinis

Trout gravlax with quick pickled cucumber

Trout ceviche with pomegranate dressing

Bacon-crusted salmon with minty peas

Tuna poké plates

Tuna poké plates

Ingredients

Method