Coconut Rice Fluke Poke with Pickled

Ingredients

Estimated total cost: €19.57 · €4.89/serving

• 1/3 cup plus 1/2 teaspoon pure cane sugarEst. price €0.12–€0.25
• 2 teaspoons flaky sea salt, plus more to tasteEst. price €0.15–€0.40
• 1 large jalapeño pepper, thinly slicedEst. price €0.30–€0.70
• 3 tablespoons white soy sauceEst. price €0.75–€1.50
• 1 1/2 teaspoons nutty toasted sesame oilEst. price €0.35–€0.70
• 1/2 cup roughly chopped unsalted, roasted macadamia nuts or cashews (lightly toast the nuts in a dry skillet for extra crunch)Est. price €4.50–€8.00
• 1 medium crimson onion, thinly sliced (for a milder flavor, soak the slices in cold water for 10 minutes)Est. price €0.40–€0.80
• 1 fresh garlic clove, finely gratedEst. price €0.10–€0.25
• 12 ounces delicate fluke fish, cut into 3/4x1/4-inch piecesEst. price €9.00–€15.00
• 1 1/2 cups fragrant jasmine rice (rinse the rice before cooking to remove excess starch)Est. price €0.90–€1.80

Steps

1. 1

   Start by arranging the sliced onions in a medium-sized bowl. In a small saucepan over medium-high heat, combine vinegar, 1/3 cup of sugar, 2 teaspoons of salt, and 1/2 cup of water. Stir the mixture occasionally as it simmers until the sugar completely dissolves, which should take around 5 minutes. Next, carefully pour this brine over the onions and allow it to cool down. Once cooled, cover the bowl and place it in the refrigerator for at least an hour to chill before serving.

2. 2

   Start by washing the rice until the water runs clear to eliminate excess surface starch and prevent it from becoming sticky. In a medium saucepan, mix the rinsed rice with coconut cream and 1 1/2 cups of water. Season lightly with salt and bring the mixture to a boil. Lower the heat, cover the saucepan, and simmer until the rice is tender, which should take about 15-18 minutes. Once cooked, remove from heat and allow it to rest covered for 10 minutes. Fluff up the coconut jasmine rice using a fork before serving while keeping it warm.

3. 3

   In a medium bowl, combine jalapeño, soy sauce, lime zest, lime juice, oil, ginger, garlic, and the remaining ½ tsp. of sugar. Next, add fluke and macadamia nuts to the jalapeño-ginger dressing along with the drained pickled red onion. Season with salt and gently toss everything together until well combined. Finally, sprinkle in cilantro and toss once more before serving.

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• Cultural note

  Poke originated in Hawaii and traditionally consists of marinated raw fish. This recipe combines traditional poke elements with a modern twist using ingredients like jasmine rice and coconut cream, showcasing a fusion of Hawaiian and Asian culinary influences.

• Seasonal note

  Coconut Rice Fluke Poke with Pickled is best enjoyed during the summer months when fresh herbs like cilantro and ingredients like jalapeño peppers are in season.

• Health note

  This dish is a good source of protein from the fluke fish and macadamia nuts, healthy fats from sesame oil and coconut cream, and fiber from jasmine rice. However, it is high in calories, saturated fat, and sodium, so should be consumed in moderation.