Native Inspired Poke Bowl
Reimagining bush food.
Photo By Rob Palmer
Poke bowls have taken the world by storm in recent years, and there is a good reason: they’re super-delicious and healthy. So why not try one with a uniquely Australian native spin?
Excerpt from Karkalla at Home by Mindy Woods p. 138
Native-Inspired Poke Bowl
Serves 4–6 | 30 minutes
Native ingredients: pipis, mussels, ocean trout, macadamias, coastal succulents, pepperberries, fingerlime
Ingredients
500 g pipis, cleaned
500 g mussels, scrubbed and debearded
400 g ocean trout fillet, skin removed and cubed
2 avocados, diced
Juice of 1 lime
3 spring onions, thinly sliced
200 g rice vermicelli noodles
1 cucumber, diced
3 radishes, thinly sliced
60 g roasted macadamias, chopped
60 g coastal succulents (karkalla, sea blite, sea purslane)
Pickled ginger and finger lime mayo, to serve
Pepperberry Dressing
¼ cup light soy sauce
1 tsp ground pepperberries
2 tbsp macadamia oil
2 tbsp rice vinegar
Method
Make dressing: In a small bowl, whisk soy sauce, pepper berries, macadamia oil, and vinegar.
Cook shellfish: Place pipis and mussels in a saucepan with 2 cups boiling water. Cover and cook 4–5 minutes until shells open (discard any that don’t). Remove meat and set aside to cool.
Cook noodles: Place vermicelli in a bowl, cover with boiling water for 2 minutes, drain, and toss with half the dressing and spring onions.
Prepare seafood: Combine pipis, mussels, and trout cubes in a bowl. Add remaining dressing and toss gently.
Assemble bowls: Divide noodles into bowls, top with seafood mix, avocado, cucumber, radish, macadamias, and coastal succulents.
Serve: Add pickled ginger and a dollop of finger lime mayo on the side.