Green Poke Bowl with Smoky Chilli Mayonnaise

Green Poke Bowl with Smoky Chilli Mayonnaise

© Julian Kutos

Green Poke Bowl with Smoky Chilli Mayonnaise

Green Poke Bowl with Smoky Chilli Mayonnaise

© Julian Kutos

For the smoky chilli mayonnaise

Ingredients

3
long red peppers, halved, seeds and core removed
200
ml
vegetable oil
1
tablespoon
soy sauce
4
egg yolks
1
red chilli, finely chopped
juice of 1 lime
salt and black pepper

For the poke bowl

Ingredients

3
small cucumbers, sliced
2
tablespoon
ponzu sauce
2
avocados, peeled and sliced
1
lime, juiced
500
g
chicken breast fillet, chopped
1
tablespoon
soy sauce
2
teaspoon
paprika
1
tablespoon
sugar
oil, for frying
200
g
mangetout
pinch
salt

To serve

Ingredients

2
cup
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.

 

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