Hudson Valley Steelhead Poke Bowl
Time: 25 min.
- 1lb Steelhead trout fillet
- 1/4 cup soy sauce
- 1 tsp rice wine or apple cider vinegar
- 1 tsp sesame oil
- 1 tsp siracha, chili paste or wasabi
- Pickled cucumber and carrots
- 2 x 6-inch Persian cucumbers, julienned
- 2 x 8-inch carrots, peeled and julienned
- ½ cup rice wine vinegar
- ½ cup cold water
- ¼ cup honey
- 1 tsp salt
- ½ tsp dry chili flakes
- ½ tsp mustard seeds
- 1 cup shelled edamame
- 1 cup sliced avocado
- ½ cup pickled ginger
- ¼ cup sliced green scallion
- ¼ cup sesame seeds
- 2 cups white rice
Skin and dice steelhead into ½ inch cubes
In a medium-sized bowl combine diced steelhead, soy sauce, vinegar, sriracha and sesame oil. Mix, cover and refrigerate
Combine vinegar, water, honey, mustard seeds, salt and chili flakes in a medium-sized saucepan and bring to a boil over high heat
Once boiling, turn off the heat, cool for 10 minutes, add cucumber and carrots and stir
Let rest 10 minutes in refrigerator, then transfer cucumber and carrots to a container, cover and refrigerate until ready to use
To serve, add any of the suggested additional ingredients to the bowl
Top with ½ cup steelhead poke, pickled vegetables and other toppings
Hudson Valley Fisheries was inspired by their commitment to food security and environmental stewardship. Their goal is to protect wild fish populations and the environment through dedicated animal care and an advanced recirculating aquaculture technology.
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