Crispy Skin Barramundi Poke Bowl

Ingredients

• 2 Fresh Barramundi Fillets
• 1 Cup Jasmine Rice
• 3 Tablespoons of high heat tolerant oil
• 2 Teaspoons of sesame oil
• 2 Tablespoons of sesame seeds
• 2 Carrots
• 4 Stalks of spring onion
• Half a cucumber
• Half an Avocado
• 4-5 Radishes
• 200g Edamame Beans
• Salt
• Pepper
• Ajishima Nori Furikake Rice Seasoning
• 1 Tablespoon of Rice Vinegar
• 2 Tablespoons of Pickled Ginger
• Wasabi Paste
• Kewpie Mayonnaise

Method

1. Cook 1 cup of washed jasmine rice using a rice cooker or stove top method, adding a tablespoon of rice vinegar and a teaspoon of sesame oil prior to cooking.
2. Chop spring onion, radish, avocado and grate carrot.
3. Prepare edamame beans according to packet instructions. (Frozen peeled edamame beans used in this recipe).
4. In a medium pan, toast sesame seeds and set aside.
5. Pat dry Barramundi fillets, season with Salt and Pepper and squeeze lemon juice on flesh side.
6. In a medium pan heat 1 tablespoon of your preferred oil over medium to high heat. Add Barramundi fillets skin side down and cook for 5 mins. Switch heat off, turn Barramundi and cover to let rest.
7. In a generous bowl, place 1 serve of rice and arrange spring onion, carrot, cucumber, radish, avocado, edamame beans and pickled ginger.
8. Place cooked barramundi fillet on top, drizzle with pan juices. Sprinkle bowl contents with toasted sesame seeds. Season with Ajishima Nori Furikake Rice Seasoning. Pipe some wasabi on the rim of the bowl. Finish with a squeeze of fresh lemon juice, a drizzle of sesame oil and Kewpie Mayonnaise.

Product used in recipe

• KEWPIE - KEWPIE MAYONNAISE 300G