Poke Bowl

Poke is a Hawaiian raw fish salad. A real treat!

 

Prep Time10 minsCook Time20 mins

*Tip 

You can use smoked salmon if you don't like raw fish. 

Ingredients
 200 g fresh salmon
 1 cup quinoa
 2 cups chicken stock
 250 ml First Choice Milk
 1 tbsp First Choice Butter
 1 tbsp cake flour
 ½ cup First Choice Cheese, grated
 2 avocados, sliced
 2 carrots, peeled & spiraled
 400 g baby spinach
 30 g fresh coriander
 120 g sugar snap peas
 4 eggs
 2 tbsp white vinegar
 salt & pepper
 soya sauce
 sesame seeds

Directions:
For the quinoa
1

Rince off the quinoa and cover with chicken stock.

2

Microwave for 6 minutes, rince and set aside.

For the basic cheese sauce
3

Melt 1 tbsp First Choice Butter with 1 tbsp cake flour and mix well.

4

Add milk, mix and place in the microwave for 6 minutes, stirring every 2 minutes.

5

Add cheese, salt & pepper. Mix & set aside.

For the poached egg
6

Place a medium sized pot on the stove, halfway full with boiling water, on medium heat.

7

Add 2 tbsp vinegar. Water must not boil, just simmer.

8

Break the eggs into saucers or small bowls for easy poaching.

9

Stir the water to create a current to shape the egg and slide the first egg right in the middle. For a soft egg set your timer on 4 minutes.

10

When the egg white starts to set, stir the pot again and add another egg.

11

After 4 minutes remove each egg with a spoon and strain off the excess water. Set aside.

Assembly
12

Use 4 large bowls. Place a layer of quinoa in each bowl.

13

In sections, place the spinach, carrot, peas, avocado, coriander and salmon, on top of the quinoa.

14

Place an egg in the middle of each bowl and top with sauce.

15

Sprinkle with sesame seeds and serve with some lemon and soya sauce.

Ingredients

Ingredients
 200 g fresh salmon
 1 cup quinoa
 2 cups chicken stock
 250 ml First Choice Milk
 1 tbsp First Choice Butter
 1 tbsp cake flour
 ½ cup First Choice Cheese, grated
 2 avocados, sliced
 2 carrots, peeled & spiraled
 400 g baby spinach
 30 g fresh coriander
 120 g sugar snap peas
 4 eggs
 2 tbsp white vinegar
 salt & pepper
 soya sauce
 sesame seeds

Directions

Directions:
For the quinoa
1

Rince off the quinoa and cover with chicken stock.

2

Microwave for 6 minutes, rince and set aside.

For the basic cheese sauce
3

Melt 1 tbsp First Choice Butter with 1 tbsp cake flour and mix well.

4

Add milk, mix and place in the microwave for 6 minutes, stirring every 2 minutes.

5

Add cheese, salt & pepper. Mix & set aside.

For the poached egg
6

Place a medium sized pot on the stove, halfway full with boiling water, on medium heat.

7

Add 2 tbsp vinegar. Water must not boil, just simmer.

8

Break the eggs into saucers or small bowls for easy poaching.

9

Stir the water to create a current to shape the egg and slide the first egg right in the middle. For a soft egg set your timer on 4 minutes.

10

When the egg white starts to set, stir the pot again and add another egg.

11

After 4 minutes remove each egg with a spoon and strain off the excess water. Set aside.

Assembly
12

Use 4 large bowls. Place a layer of quinoa in each bowl.

13

In sections, place the spinach, carrot, peas, avocado, coriander and salmon, on top of the quinoa.

14

Place an egg in the middle of each bowl and top with sauce.

15

Sprinkle with sesame seeds and serve with some lemon and soya sauce.

Poke Bowl
2018-01-12T11:04:35+00:00