MY DAUGHTER INTRODUCED ME TO 'POKE BOWLS' WHICH ARE BASICALLY A BOWL OF YUMMINESS BASED AROUND RAW MARINATED FISH - YOU COULD ADD WHATEVER YOU WANT (FRESH MANGO IS A REALLY GOOD OPTION) BUT THIS IS WHAT I MADE FROM THINGS WE ALREADY HAD AT HOME
SERVES 2
2 TROUT FILLETS, 10 ASPARAGUS SPEARS CHOPPED INTO INCH LONG PIECES, BIG HANDFUL OF BROAD BEANS (I USED FROZEN), 1 AVOCADO, 100G CUCUMBER, 1 TBSP CAPERS, 200G WILD RICE, FINO OLIVE OIL, FINO WHITE BALSAMIC, 1 TSP DIJON MUSTARD, ROCK SALT AND GROUND BLACK PEPPER
START BY REMOVING THE SKIN FROM THE TROUT FILLETS AND THEN CHOP EACH ONE INTO SMALL CHUNKS (ABOUT 1CM SQUARE) - PLACE THE PIECES INTO A BOWL AND ADD A GOOD DRIZZLE OF FINO OLIVE OIL AND A GOOD GLUG OF FINO WHITE BALSAMIC, ALONG WITH SOME ROCK SALT. STIR AROUND TO GIVE THE CUBES A GOOD COATING, AND THEN LEAVE TO MARINADE FOR AT LEAST AN HOUR DURING WHICH THE VINEGAR IN THE MARINADE WILL "COOK" THE FISH.
MEANWHILE COOK THE WILD RICE AND DRAIN, AND CHOP UP THE AVOCADO AND CUCUMBER INTO CHUNKS.
HEAT A SAUCEPAN OF SALTED WATER AND ONCE BOILING ADD THE BROAD BEANS AND CHOPPED ASPARAGUS SPEARS - (IF YOU ARE USING FROZEN BROAD BEANS ADD THEM FIRST AND BRING THE WATER BACK TO THE BOIL BEFORE ADDING THE ASPARAGUS) - ALLOW TO BOIL FOR LITERALLY A COUPLE OF MINS BEFORE DRAINING, AND THEN PLUNGE THE VEGGIES INTO COLD WATER WHICH STOPS THEM FROM COOKING - YOU WANT THEM TO HAVE SOME BITE.
MAKE A DRESSING OF FINO OLIVE OIL, FINO WHITE BALSAMIC AND A TEASPOON OF DIJON MUSTARD.
TO SERVE PUT A LITTLE OF EVERYTHING IN A BOWL AND POUR OVER THE DRESSING - SEASON WITH ROCK SALT AND GROUND BLACK PEPPER AND ENJOY!