+ GOOD – For a veggie take, replace the salmon with deep-fried tofu. The marinade will add great flavour
++ BETTER – Recipe
+++ BEST – Instead of couscous, serve with the more traditional sushi rice flavoured with rice wine vinegar
Tempura Salmon Poke Bowl
Food
Main Courses
Starters
Asian
A popular modern dish brought to life with Kikkoman’s Poke sauce
10 Servings
Ingredients
• 800g salmon fillet, diced
• 80ml Kikkoman Poke Sauce plus 400ml to serve
• 100g tempura flour
• 3l cooking oil for frying
• 500g couscous
• 500g cherry tomatoes
• 400g peppers
• 400g cucumber
• 300g mango
• 600g plantains
• 300g mayonnaise
• 50ml lime juice
• 4 tsp coriander, finely chopped
• 4 tsp black sesame seeds
• 4 tbsp chives, finely chopped
Method
- For the fish: marinade in 80ml Kikkoman Poke Sauce for 5 mins. Mix tempura flour and 200ml water. Remove salmon from the marinade, pull through the batter and deep-fry in the oil until golden.
- For the salad: prepare the couscous according to the packet instructions. Halve tomatoes, cut peppers into strips, cucumber into half-moons and mango into small cubes. Peel plantains, cut each into four pieces and deep-fry. Mix mayonnaise with lime juice and coriander.
- To serve: place the couscous in the bottom of a bowl, arrange the vegetables, plantains and salmon on top. Drizzle over some coriander mayonnaise and Kikkoman Poke Sauce, then sprinkle with sesame seeds and chives.
