400 gm (2 cups) sushi rice
60 ml (1⁄4 cup) rice wine vinegar
2 tsp caster sugar
400 gm sashimi-grade ocean
trout, diced
2 tbsp coarsely chopped
coriander
100 gm daikon, cut into julienne
Pickled ginger, shredded
nori and roasted sesame
seeds, to serve
SOY-GINGER DRESSING
80 ml (1⁄3 cup) light soy sauce
2 tbsp sesame oil
20 gm (4cm piece)
ginger, finely grated
on a microplaneTrout and daikon rice bowl SERVES 4
Falling somewhere between chirashizushi and poke, this rice
bowl, made with seasoned sushi rice, marinated trout, daikon
and nori is as easy to whip up as it is delicious to eat. Add extra
Japanese pickles for added colour and crunch.1 Bring rice to the boil in 750ml
water in a saucepan, stir once,
cover and simmer over low
heat until water is absorbed
(13-15 minutes). Transfer to
a tray, pour vinegar over rice,
then sprinkle with sugar and
1 tsp salt. Stir occasionally until
cooled (10 minutes).
2 Meanwhile, for soy-ginger
dressing, whisk ingredients
in a large bowl to combine.
3 Add trout and coriander to
dressing and toss to combine.
Divide rice among serving
bowls and top with trout
mixture, daikon and pickled
ginger. Scatter with nori and
sesame seeds to serve.50 ml neutral-flavoured oil,
such as vegetable oil
½ onion, finely diced
1 tbsp Malay-style curry
powder (see note)
1 tsp shrimp paste
2 birdseye chillies, finely
chopped (or to taste)
2 lemongrass stalks, halved
and white part bruised
600 ml coconut milk
3 tsp fish sauce (or to taste)
600 gm green prawns, peeled,
deveined, tails intact
Sliced spring onion, to serve
Steamed jasmine rice,
to servePrawn curry SERVES 4-6
Lemongrass and chilli add extra fragrance and heat to this
curry, which is based on ground spices rather than a paste.
The better the curry powder, the better the result.1 Heat oil in a large saucepan
over medium-high heat, add
onion and stir occasionally,
until softened(5-6 minutes).
Add curry powder and shrimp
paste and stir until fragrant
(20-30 seconds). Add chilli and
lemongrass, stir until fragrant,
then stir in coconut milk and fish
sauce, season to taste and bring
to the boil. Reduce heat to low,
simmer until well flavoured
(5 minutes), then add prawns
and simmer until just cooked
(4-5 minutes).
2 Scatter curry with spring
onion and serve with rice.
NoteMalay-style curry powder
is available from herbies.com.au
and select delicatessens.54 GOURMET TRAVELLER