You’ve probably seen pics of Poke bowls aplenty on Instagram and Facebook and wondered what the heck they are! Well firstly let’s get the pronunciation right – it’s pronounced “POH-keh.” and means “to slice or cut” in Hawaiian.
With that sorted it’s time to try out Adam Pownall’s variation on this traditionally tuna based new foodie phenomenon.
- ½ Avocado
- continental Cucumber
- Red Cabbage
- Black and white sesame seeds
- Spanish onion
- Fresh Beetroot
- Red Capsicum
- fresh salmon(can be substituted for smoked salmon)
- Mango Pulp
- Lime Juice
- Sweet Chilli
- Salt & Pepper
First step is making sure you have all your ingredients ready. The way you cut your veggies is entirely up to you. I love this dish as it’s you in a bowl. Substitute anything in or out of the dish. It also helps teaching you to be able to pair ingredients in together that you haven’t tried or always wanted too.
- Very finely slice Red cabbage/ Radish/ Red capsicum and Spanish onion.
- Take one continental cucumber, cut ends off and take a peeler and start peeling the cucumber around the circumference until getting down to the seeds. Shaved Cucumber and finely sliced cabbage is best stored in Ice water to maintain freshness and to stay crisp.
- For the corn, it’s best buttered and charred. Next best option is to pan fry the corn kernels with a teaspoon of oil or butter with a pinch of salt. Once this step is complete place in mixing bowl. Add diced red onion and fresh herbs.
- Dice salmon into decent sized chunks and coat with black and white sesame and place aside.
- Dice pumpkin and roast in fan forced oven at 180degrees C for approximately 15 minutes (times vary depending on oven).
- Pour 2 parts mango pulp/1 part sweet chilli/1 part lime juice fresh herbs and a teaspoon of crushed garlic and salt and pepper. I like to add a cup of red wine vinegar just for an extra kick.
- Last step is to just create your own masterpiece/Plate art or whatever your heart desires.
- Pan sear the salmon in olive oil/butter place salmon into a hot skillet, cook for about 30 seconds if started in a hot pan.
- Place the salmon, sliced Avocado and dress with the Thai mango and lime dressing..
Most importantly – tuck in and enjoy!
Adam is a creative local chef and we just love his passion for using fresh regional produce in his dishes. Follow Adam on Instagram @south_west_chef
Recipe-Adam Pownall • Photography– Adam Pownall • @south_west_chef