Fish and shrimp poke bowl
Photo by Tam West
- Cut a large fillet of white fish (approx. 300g) into even strips. Add the zest and juice of 1 large juicy lemon and chill 1 hour to allow the juice to “cook” the fish. Drain the fish, add 200g cooked shrimps or prawns and season lightly with sea salt flakes and freshly ground black pepper.
- Arrange 2-3 bowls with matcha sushi rice (add 1-2 tsp green tea powder to cooking process), fish salad, raw courgette or carrot noodles or thin strips, chunks of avocado and chopped spring onion.
- Top with micro greens, coriander leaves, sesame seeds and a drizzle of sauce made by mixing 3 Tbsp mayo, 1 Tbsp sour cream, 1-2 Tbsp sriracha sauce and the juice of ½ lemon.
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