FRESH YELLOW JACK POKE BOWLS

A simple, easy lunch idea for your fresh catch.

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Poke bowls are always on the menu on my boat, especially when it's made with Yellow Jack! I always have the basic poke ingredients on board so I can whip these up whenever the mood strikes. I have a basic rule that when I catch a fish, I make a raw dish the first/ second day and then finish the fish as a cooked meal the third day. Otherwise, I vacuum pack and freeze the fillets immediately for future use. After defrosting, I'll give myself one day to use it for a raw dish and then cook it up the second day. This rule helps maintain the freshness of the fish and ensures that I am never having to throw anything away.

The freshest fish and all the fixings

Sushi or basmati rice are my favorite bases for poke bowls but you can use any rice that you have on hand. Frozen edamame and dried seaweed make an easy, traditional topping along with tons of fresh veg and freshly sprouted mung beans for a little crunch. Last but not least, we're adding some marinated crispy chili yellow jack on top to create a healthy and very tasty lunch recipe for your fresh catch! Don't forget the spicy mayo..

YELLOW JACK POKE BOWLS

(Serves 2)

Ingredients

• 1 fillet yellow jack or any fish you like to serve raw, cubed

• 1-2 cups cooked and cooled sushi or basmati rice

• 1/2 avocado, cubed

• Handful of mung beans

• 1/2 cup edemame

• 1 packet dried seaweed salad

• Furikake seasoning

• Seseme seeds

Marinade for Fish

• 2 Tbsp Seseme oil

• 2 Tbsp soy suce

• 2 Tbsp crispy chili

Spicy mayo (mix to taste)

• Vegan mayo

• Sriracha

• Splash of rice vinegar(optional)

Method

1. Cube the fish and plate in a covered container with the marinade ingredients. Shake or stir and set aside in the fridge.

2. Gather the rest of the main ingredients and prep them for assembly by chopping the avocado and rehydrating the seaweed salad.

3. In two bowls, place a scoop of rice and sprinkle with the Furikake seasoning. Top with desired amount of avocado, mung bean sprouts, edamame and seaweed salad. Finish by adding the marinated fish to each bowl, give them bath a drizzling of spicy mayo and sprinkle with sesame seeds.

This recipe is a great way to introduce yourself to raw dishes if you are easing yourself into using your fresh catch in other ways. It's simple, fun and can be adapted to so many different versions depending what you have in the fridge. Enjoy your catch and don't forget to tag The Fish Bish on all social media platforms where you can also watch the full video on this recipe! Happy fishing, Bishes!