Excella Warm Fried Fish Poke Bowls
Excella Warm Fried Fish Poke Bowl
Recipe by Boitumelo Mogoai
Prep time: 10 min
Cooking time: 35 min
1-2 cups Excella Long-grain, cooked
Excella Sunflower oil, for frying
2-3 tbsp rice wine vinegar
2-3 tsp sugar
2 hake fillets, cut into bite size pieces
1-2 tbsp fish spice
1 cup flour, plus extra for first coat
1 ½ – 2 cups sparkling water
2 tbsp pickled ginger
1 avocado, sliced
1 carrot, cut into matchsticks or ribbons
2 baby marrows, sliced into discs and fried
½ cup Excella Mayonnaise
1-2 tbsp honey
½ tsp cayenne pepper
1 medium pickle, finely chopped
sesame seeds for garnish
lemon or lime segments
Cook the Excella Long-grain rice according to package instructions and while still warm, stir in the rice vinegar and sugar then set aside to cool completely.
To make the fish, first heat up some of the Excella Sunflower oil in a pot then mix the fish spice, flour and sparkling water to make a batter. The batter must not be too runny but thick enough to coat and stick to the fish. Dunk the fish pieces into some flour then into the batter and then fry until golden brown. Repeat the process until you have fried all of the fish. Make sure to drain the oil on some paper towel.
To assemble the dish, plate the Excella Longer-grain rice at the base of the dish making sure it is not too full. In segments, start adding the different toppings. First the ginger, then avocado slices, followed by the carrots and baby marrow. Leave some space open showing the rice.
Mix together the ingredients for the dressing and drizzle onto the bowl. Garnish with the sesame seeds then serve and Enjoy!