Fluke Poke With Coconut Rice and Pickled Onions

Ingredients for Fluke Poke With Coconut Rice and Pickled Onions

• 1 medium red onion, thinly sliced

• 240ml unseasoned rice vinegar

• 80ml plus 1/2 teaspoons sugar

• 2 teaspoons kosher salt, plus more

• 1325ml jasmine rice

• 180ml unsweetened coconut cream (from a 400g can)

• 1 large jalapeño, thinly sliced

• 45ml white soy sauce

• 1 1/2 teaspoons finely grated lime zest

• 2 tablespoons fresh lime juice

• 1 1/2 teaspoons toasted sesame oil

• 1/2 teaspoons finely grated peeled ginger

• 1 garlic clove, finely grated

• 350g fluke, cut into 3/4x1/4-inch pieces

• 80g coarsely chopped unsalted, roasted macadamia nuts or cashews

• 1/2 cup torn coriander leaves with tender stems

• 1 toasted nori sheet, torn into bite-size pieces

How to make Fluke Poke With Coconut Rice and Pickled Onions

Place onion slices in a medium bowl. Bring vinegar, 80ml sugar, 2 teaspoons salt, and 120ml water to a simmer in a small saucepan over medium-high heat and cook, stirring occasionally, until sugar is dissolved, about 5 minutes. Immediately pour brine over onion and let cool. Cover and chill at least 1 hour.

Meanwhile, rinse rice until water runs clear (this removes surface starch and keeps rice from getting gummy). Combine rice, coconut cream, and 350ml water in a medium saucepan, season lightly with salt, and bring to a boil. Reduce heat to low, cover, and cook until rice is tender, 15–18 minutes. Remove from heat and let sit (keep covered) 10 minutes; fluff coconut jasmine rice with a fork. Keep warm.

Mix jalapeño, soy sauce, lime zest, lime juice, oil, ginger, garlic, and remaining 1/2 teaspoons sugar in a medium bowl. Add fluke, macadamia nuts, and drained pickled red onion to jalapeño-ginger dressing; season with salt and toss gently to combine. Add coriander and toss again.

Divide rice among bowls and top with fluke mixture and pieces of nori.

Red onion can be pickled 5 days ahead; keep chilled. Dressing can be made 1 day ahead; cover and chill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.