Sea trout and mango poke bowl with coconut rice Recipe

A Poke is a Hawaiian classic. It is their rendition of sushi in a bowl.

  • Preparation
  • Cooking time
  • Rest time
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Les ingrédients

Pour people
  • Part one of the recipe
  • Jasmine rice : 300 g
  • Dessicated coconut : 50 g
  • Water : 450 ml
  • Maldon salt : 3 pinch(es)
  • Part two of the recipe
  • Portion of trout : 6 whole
  • Mango(s) : 1 whole
  • Spring onion(s) : 4 whole
  • Fresh coriander : 0.25 bunch
  • Carrot(s) : 2 whole
  • Black sesame seeds : 50 g
  • Nori leave(s) : 2 whole
  • Part three of the recipe
  • Soy sauce : 20 ml
  • Yuzu juice : 30 ml
  • Sesame oil : 5 ml



    Wash the rice well in cold water, drain.
    Toast the coconut in a dry pan until golden and mix with rice in a pot.
    Cover with the water, add salt, cover and place on high heat until steaming.
    Lower the heat to a simmer for 10 minutes then remove from heat and wait 10 minutes before removing the lid.


    Skin the trout and remove any bones. Dice it in to thumb sized pieces.
    Peel and dice the mango
    Thinly slice the spring onions
    Pick and slice the coriander
    Julienne the carrots

    Mix all of these ingredients in a bowl.

  • ETAPE 3

    Mix all of the ingredients for the sauce in a separate bowl.
    This should taste quite strong with sour and salt.

    Now Place a helping of the coconut rice in serving bowl, dress the trout mixture with the sauce and top the rice.
    Cut the Nori into fine shreds and top your Poke with this and the black sesame seeds.

Chef's tip

«Have a little fun with these dishes. Get creative with your fish, vegetables and dressings. If you like the ingredients you put in the bowl, chances are you will like the dish.»

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