Green Poke Bowl with Smoky Chilli Mayonnaise

long red peppers, halved, seeds and core removed

200

vegetable oil

tablespoon

soy sauce

egg yolks

red chilli, finely chopped

juice of 1 lime

salt and black pepper

small cucumbers, sliced

tablespoon

ponzu sauce

avocados, peeled and sliced

lime, juiced

500

chicken breast fillet, chopped

tablespoon

soy sauce

teaspoon

paprika

tablespoon

sugar

oil, for frying

200

mangetout

pinch

salt

cup

cooked long-grain rice

limes, juiced

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.

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