Fluke Poke With Coconut Rice And Pickled Onions

Name: Fluke Poke With Coconut Rice And Pickled Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium red onion, thinly sliced; 1 cup unseasoned rice vinegar; 1/3 cup plus 1/2 teaspoon sugar; 2 teaspoons kosher salt, plus more; 11/2 cups jasmine rice; 3/4 cup unsweetened coconut cream (from a 14-ounce can); 1 large jalapeno, thinly sliced; 3 tablespoons white soy sauce; 1 1/2 teaspoons finely grated lime zest; 2 tablespoons fresh lime juice; 1 1/2 teaspoons toasted sesame oil; 1/2 teaspoon finely grated peeled ginger; 1 garlic clove, finely grated; 12 ounces fluke, cut into 3/4x1/4-inch pieces; 1/2 cup coarsely chopped unsalted, roasted macadamia nuts or cashews; 1/2 cup torn cilantro leaves with tender stems; 1 toasted nori sheet, torn into bite-size pieces

Servings: persons

1 medium red onion, thinly sliced
1 cup unseasoned rice vinegar
1/3 cup plus 1/2 teaspoon sugar
2 teaspoons kosher salt, plus more
11/2 cups jasmine rice
3/4 cup unsweetened coconut cream (from a 14-ounce can)
1 large jalapeno, thinly sliced
3 tablespoons white soy sauce
1 1/2 teaspoons finely grated lime zest
2 tablespoons fresh lime juice
1 1/2 teaspoons toasted sesame oil
1/2 teaspoon finely grated peeled ginger
1 garlic clove, finely grated
12 ounces fluke, cut into 3/4x1/4-inch pieces
1/2 cup coarsely chopped unsalted, roasted macadamia nuts or cashews
1/2 cup torn cilantro leaves with tender stems
1 toasted nori sheet, torn into bite-size pieces

1
Place onion slices in a medium bowl. Bring vinegar, 1/3 cup sugar, 2 tsp. salt, and 1/2 cup water to a simmer in a small saucepan over medium-high heat and cook, stirring occasionally, until sugar is dissolved, about 5 minutes. Immediately pour brine over onion and let cool. Cover and chill at least 1 hour.
2
Meanwhile, rinse rice until water runs clear (this removes surface starch and keeps rice from getting gummy). Combine rice, coconut cream, and 1 1/2 cups water in a medium saucepan, season lightly with salt, and bring to a boil. Reduce heat to low, cover, and cook until rice is tender, 15-18 minutes. Remove from heat and let sit (keep covered) 10 minutes; fluff coconut jasmine rice with a fork. Keep warm.
3
Mix jalapeno, soy sauce, lime zest, lime juice, oil, ginger, garlic, and remaining 1/2 tsp. sugar in a medium bowl. Add fluke, macadamia nuts, and drained pickled red onion to jalapeno-ginger dressing; season with salt and toss gently to combine. Add cilantro and toss again.
4
Divide rice among bowls and top with fluke mixture and pieces of nori.
5
Red onion can be pickled 5 days ahead; keep chilled. Dressing can be made 1 day ahead; cover and chill.

1223

kcal

Calories

Fat

232

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 medium red onion, thinly sliced, 1 cup unseasoned rice vinegar, 1/3 cup plus 1/2 teaspoon sugar, 2 teaspoons kosher salt, plus more, and more.

Yes, Fluke Poke With Coconut Rice And Pickled Onions falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!