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Poké bowl with achar

Name: Poké bowl with achar
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 2 Lebanese cucumbers, peeled, seeds removed, cut into 1cm pieces; 1/2 pineapple, peeled, core removed, cut into 1cm pieces; 2 small red chillies, thinly sliced; 3 Asian (red) eschalots, finely chopped; 1/2 cup (110g) caster sugar; 1 cup (250ml) white vinegar; 2 cups (360g) red rice, rinsed; Sunflower oil, to shallow-fry; 12 wonton wrappers, halved into triangles; 2 eggs, lightly beaten; 400g skinless sashimi-grade tuna fillet, cut into 1cm cubes; 1/4 cup (60ml) light soy sauce; 1 tbs each sesame oil & mirin; 2 tsp each black and white sesame seeds, toasted, plus extra to serve; 200g Chinese cabbage, thinly sliced; 3 spring onions, white part finely chopped, green part thinly sliced

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by Diana Chan

Jan 01, 2018

Malaysia meets Hawaii as MasterChef winner Diana Chan puts her stamp on a raw tuna poke salad with the addition of sweet and sour pickle.

2 Lebanese cucumbers, peeled, seeds removed, cut into 1cm pieces
1/2 pineapple, peeled, core removed, cut into 1cm pieces
2 small red chillies, thinly sliced
3 Asian (red) eschalots, finely chopped
1/2 cup (110g) caster sugar
1 cup (250ml) white vinegar
2 cups (360g) red rice, rinsed
Sunflower oil, to shallow-fry
12 wonton wrappers, halved into triangles
2 eggs, lightly beaten
400g skinless sashimi-grade tuna fillet, cut into 1cm cubes
1/4 cup (60ml) light soy sauce
1 tbs each sesame oil & mirin
2 tsp each black and white sesame seeds, toasted, plus extra to serve
200g Chinese cabbage, thinly sliced
3 spring onions, white part finely chopped, green part thinly sliced

Method

1.

To make the achar, combine cucumber, pineapple, chilli, eschalot and 1 tbs salt flakes in a bowl. Meanwhile, heat sugar, vinegar, 1 cup (250ml) water and 1 tsp salt flakes in a saucepan over high heat, stirring until sugar is dissolved. Set aside to cool completely. Transfer pineapple mixture to a sieve and rinse under cold water. Drain, then stir through vinegar mixture. Stand for 1 hour to pickle slightly, then chill.
2.

Meanwhile, place rice and 3 cups (750ml) water in a saucepan. Bring to the boil over high heat, cover, reduce heat to low and cook for 20 minutes. Remove from heat and stand, covered, for 5 minutes.
3.

Heat 2cm sunflower oil in a non-stick frypan over medium-high heat. Fry wonton wrappers for 2 minutes or until golden. Remove using tongs and drain. Strain oil into a heatproof bowl. Return pan to heat with 1 tbs strained oil. Add egg, swirling to coat pan, and cook for 3 minutes or until just set. Transfer to a chopping board to cool, then roll up and thinly slice.
4.

Toss tuna, soy, sesame oil, mirin and sesame seeds in a bowl. Stand for 5 minutes.
5.

Divide rice, cabbage, marinated tuna, achar, omelette and wonton wrappers among bowls. Scatter with spring onion and extra sesame seeds to serve.