One of my favourite ways to include fermented veggies in my diet is in this delicious Hokey Bowl. It’s a nutritionally balanced meal in a bowl and a great way to use up leftover rice too. Pronounced ‘ho-kay’, it is the cooked fish variation of the Poke (‘po-kay’) bowl. It features fish cooked with a honey tamari dressing, rice, kim chi, vegetables, cashews, herbs and nori. These all combine to become a bowl of taste and wonder- the time taken to prepare everything will be worth the flavour sensation as you sit down to enjoy this meal.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.
- 250 g salmon fillet – or ocean trout (skinless fillet)
- 1 ½ cup/s leftover cooked brown rice – or cooked quinoa
- ¼ cup kim chi
- 1 carrot/s – peeled & julienne
- 1 red capsicum/s – julienne
- 1 avocado/s – sliced
- 30 g raw cashew nuts – toasted (¼ cup)
- ¼ bunch/s fresh coriander leaves
- 1 sheet/s toasted nori (sushi paper) – thinly sliced
- 2 tbsp honey
- 2 tbsp tamari
- 2 tbsp rice wine vinegar
- 1 tbsp ginger root – finely grated
- Begin with making the dressing by mixing all of the ingredients together in a small bowl until well combined.
- Dice your salmon or trout and toss through 2 tablespoons of the dressing. Cook quickly over a moderate to high heat (2-4 minutes) until cooked to your liking. Remove from the heat and set aside.
- Place the brown rice (or quinoa), kim chi, carrot, capsicum and the remaining dressing into a large bowl and gently toss until combined.
- Divide between two bowls and top with the fish, avocado, sprinkle over the cashew nuts, coriander and lastly the nori strips.
- Enjoy right away.