Miso Ponzu Poke Bowl - Japanese Main Course

Ingredients

Ingredients for Miso Ponzu Poke Bowl
  • 2 piece Sweet potato
  • 1 tbsp Olive oil
  • 1 tbsp Garlic powder
  • 1 tsp chilli flakes
  • 1 pinch Salt
  • 2 tbsp White miso paste
  • 1 tbsp Sesame oil
  • 1 tbsp Honey
  • 2 piece Cod fillet
  • 2 piece Salmon fillet
  • 100 g Cavolo nero
  • 0.5 piece Savoy cabbage
  • 100 g Sweetheart cabbage
  • 0.5 piece red cabbage
  • 2 piece Carrot
  • 2 piece Spring onions
  • 1 tbsp mayonnaise
  • 1 piece Lime
  • 100 g Edamame
  • 3 tbsp Light soy sauce
  • 1 piece Lime
  • 1 piece Lemon
  • 1 tbsp Rice wine vinegar
  • 2 piece Microwavable rice
  • 0.5 piece Cucumber
  • 50 g Kimchi

Instructions

  1. Preheat oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper.

  2. Toss sweet potato cubes with olive oil, garlic powder, chilli flakes, and salt. Spread on the baking tray and roast for 20 minutes.

  3. Mix white miso paste, sesame oil, and honey in a bowl. Cut cod and salmon fillets into cubes and coat with the miso mixture.

  4. Place the marinated fish on a separate baking tray and bake for 8-10 minutes, or until cooked through.

  5. Shred cavolo nero, savoy cabbage, sweetheart cabbage, and red cabbage. Grate the carrots and finely slice the spring onions. Combine all in a large bowl.

  6. In a small bowl, whisk together mayonnaise and lime juice to make a dressing. Pour over the slaw and toss to combine.

  7. Microwave the rice according to package directions.

  8. To make the ponzu dressing, combine light soy sauce, lime zest and juice, lemon zest and juice, and rice wine vinegar in a bowl.

  9. Peel cucumber into ribbons.

  10. Assemble the poke bowls: Divide rice between bowls, top with roasted sweet potato, miso fish, Asian slaw, cucumber ribbons, edamame, and kimchi. Drizzle with ponzu dressing. Serve immediately.

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