Authentic Poke Bowl
Originally from Hawaii these bowls have become an international food trend - here is a classic...
Green Poke Bowl with Smoky Chilli Mayonnaise
Spring is such a wonderful season, and this recipe, with its green flavours offset with a smoky chilli mayonnaise, is a great way to celebrate it. Green, spicy, creamy and delicious!
For the poke bowl
| Ingredients | ||
|---|---|---|
| 3 | small cucumbers, sliced | |
| 2 | tablespoon(s) | ponzu sauce |
| 2 | avocados, peeled and sliced | |
| 1 | lime, juiced | |
| 500 | g | chicken breast fillet, chopped |
| 2 | teaspoon(s) | paprika |
| 1 | tablespoon(s) | sugar |
| 1 | tablespoon(s) | soy sauce |
| 200 | g | mangetout |
| pinch(es) | salt | |
| oil, for frying | ||
For the smoky chilli mayonnaise
| Ingredients | ||
|---|---|---|
| 3 | long red peppers, halved, seeds and core removed | |
| 1 | red chilli, finely chopped | |
| 4 | egg yolks | |
| 200 | ml | vegetable oil |
| juice of 1 lime | ||
| salt and black pepper | ||
| 1 | tablespoon(s) | soy sauce |
To serve
| Ingredients | ||
|---|---|---|
| 2 | cups | cooked long-grain rice |
| 2 | limes, juiced | |
Preparation:
- For the smoky chilli mayonnaise, preheat the oven to 200°C. Line a baking tray with baking paper.
- Put the peppers on the prepared tray and drizzle over 1 tablespoon of the oil and the soy sauce.
- Roast in the oven for 30–40 minutes, or until the peppers are soft and blistered. Transfer to a bowl, cover with cling film and set aside to loosen the skins.
- When cool enough to handle, remove and discard the skins.
- Put the egg yolks in the bowl of a small food processor. With the processor running, add the remaining oil a little at a time, whizzing until a creamy mayonnaise is is formed.
- Add the peeled, roasted peppers and chopped chilli to the mayonnaise and whizz until smooth. Add salt and pepper and season to taste with lime juice.
- For the poke bowl, put the cucumbers in a small bowl with the ponzu sauce. Set aside to marinate.
- Put the avocado slices in a separate small bowl with the lime juice and set aside.
- Season the chicken with soy sauce, paprika and sugar.
- Heat the oil in a frying pan. When hot, fry the chicken well, stirring. Add the mangetout towards the end of cooking and fry briefly.
- To assemble, fill the bowl with the cooked rice and drizzle over the lime juice. Top with the marinated cucumber and avocado slices, the mangetout and the chicken.
- Serve with the smoky chilli sauce on the side.
For step-by-step photographs of this recipe, see the images in the gallery below.
