Poke Bowl

• • • 450 g(1lb) tuna, salmon, bonito or white fish, diced into 1cm pices
    • 1 chilli, minced
    • 1 lemon, zested
    • 2 green shallots, sliced
    • 5 cm ginger, finely sliced
    • 2 cloves garlic, minced
    • ½ cup soy sauce
    • 1 tbsp white sesame oil
    • 2 tbsp chopped coriander leaves
    • 2 tsp white sesame seeds, toasted

    Pickled ginger

    • 4 cm ginger, finely sliced
    • 1 cup rice wine vinegar
    • Sugar, to taste
    • Salt, to taste

    To serve

    • 4 cups cooked quinoa
    • 1 avocado, finely sliced
    • ½ cup shelled edamame beans
    • 1cucumber, julienned
    • ½ cup kimchi
    • 1 sheet nori seaweed, cut finely into strips
    • ½ bunch mint, leaves picked
    • 1 tsp sesame seeds, toasted
    • 1green shallot, finely sliced

• To make the poké, mix the diced fish, chilli, lemon rind, shallots, ginger, garlic, soy, sesame oil, sesame seeds, and coriander in a bowl. Let sit for at least 30 minutes .

  Make the pickled ginger by adding the vinegar, sugar and salt, to a small saucepan. Bring to a boil, then pour over ginger and let sit for 30 minutes to pickle.

  To assemble the bowl, divide the quinoa into four bowls. Top with poké, avocado, edamame, pickled ginger, cucumber, kimchi, nori and mint. Scatter over sesame seeds and sliced green shallots to finish.

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