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Chatham Blue Miso Poke Bowl

Poke Bowls are such a fun and simply way to pack some serious nutritional punch into your day.  This easy Poke Bowl recipe is packed full of omega rich Chatham Blue, tons of veggies and topped with your choice of yummy mayo. 



Chatham Blue. Skinless, boneless fillets - that have arrived directly to your door
The Veggies. You can use whatever you’d like, but my favorite combination is an assortment of shredded carrots, beetroot, diced cucumber, edamame, kale, spinach and if available avocado. 
Garnishes. Coriander, edible flowers, nori sheets (cut into strips), and sesame seeds, all add some lovely color and depth of colour and flavour to finish this beautiful dish. 
Mayo. We love spicy Sriracha mayo or Kewpie sesame mayo. Both can be purchased at the supermarket, or you could make your own. 
Brown Rice. You can use a variety of things for these poke bowls, but to keep things healthy, I like to use brown rice.

    Miso Marinade

    1/4 cup sake
    1/4 cup mirin
    4 tablespoons white miso paste
    3 tablespoons sugar



      Cook the riceBrown rice takes a little longer to cook than white rice, so be aware of that. My rice cooker usually cooks it in about 40 minutes. You can also do this step ahead of time.


      Miso Marinade

      1. Bring the sake and mirin to a boil in a medium saucepan over high heat. Boil for 20 seconds to evaporate the alcohol. Turn the heat down to low, add the miso paste, and whisk. When the miso has dissolved completely, turn the heat up to high again and add the sugar, whisking constantly to ensure that the sugar doesn't burn on the bottom of the pan. Remove from heat once the sugar is fully dissolved. Cool to room temperature.
      2. Chop the Chatham Blue fillets into 1-2cm strips/cubes.
      3. Gently mix the Chatham Blue fillets and Miso marinade together, cover and refrigerate for a few hours, or overnight. 
      4. Add rice bran oil to a pan and cook fish for 3-4 mins until cooked through. 


      Assemble the bowls. Or plate as we have done. Spoon the cooked rice into a bowl. Arrange the veggies on top. Spoon the Miso Chatham Blue over the rice. Top with chopped coriander and nori strips. Drizzle with spicy mayo or Kewpie sesame mayo. Sprinkle with sesame seeds. Told you it was easy! 

      Eat and enjoy. Yum!



      This recipe was created using our award-winning Chatham Island Blue Cod...


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