Ingredients
- 4× 120g ocean trout fillets, pin-boned
- 1 ½ tablespoons mirin
- 1 tablespoon brown rice miso paste
- 1 tablespoon extra virgin olive oil
- 1 cup quinoa, cooked
- 1 avocado, cut into quarters
- 1 tablespoon furikake seasoning
- 1 Lebanese cucumber
- 1 cup edamame
- 2 cups (160g) bean sprouts, washed, drained
- 25g pickled ginger
- ½ cup coriander leaves
- ½ cup mint leaves
Dressing
- 2 tablespoons salt-reduced tamari
- 2 tablespoons rice wine vinegar
- 2 tablespoons extra virgin olive oil
- 1/2 tablespoon sesame oil
- 1/2 teaspoon castor sugar
Preparation
- Combine the mirin and miso paste in a small bowl. Spoon over the ocean trout, cover and refrigerate for 20 minutes.
- Combine all the ingredients for the dressing in a small bowl and set aside.
- Cut the cucumber into chunks and sprinkle the avocado quarters with furikake.
- Divide the quinoa between four bowls and arrange all the fresh ingredients, cucumber, avocado, edamame, bean sprouts, pickled ginger, coriander and mint in neat piles around the quinoa.
- Preheat the fan-forced grill on high.
- Place the ocean trout fillets on a non-stick baking tray under the grill. Cook for 6–8 minutes depending on the thickness of the fish. Don’t be afraid of undercooking the trout a little, it’s perfectly safe and will taste delicious.
- Arrange the glazed ocean trout on top of the quinoa and spoon over the dressing.
Gary's tip
I love a poke or salad bowl it’s a food trend that has stood the test of time. I think of it as an opportunity to eat crunchy, healthy and colourful food packed full of flavour. Instead of quinoa, use whole wheat soba noodles, brown rice or cous cous and get creative with the vegetables (grilled corn, radishes, beetroots baked, raw or pickled), nuts such as almonds, pistachios or sprouted grains and alfalfa, all add texture and interest.
