Poke (pronounced po-kay) bowls recipes are an Hawaiian invention  made with mostly raw fish, rice or noodles and greens, with a dressing of some sort

250 g clean calamari (arrow squid), sliced into rings
2 cloves garlic, crushed
1 bay leaf
½ lemon, sliced
½ – 1 chilli, sliced, with seeds
1 cup (250 ml) water
2 x 25 g Ina Paarman’s Liquid Fish Stock
¼ cup (60 ml) Basmati rice
¼ cup (60 ml) Ina Paarman’s Reduced Oil Lime & Coriander Dressing
± 10 baby Roma tomatoes, halved
watercress or micro herbs

How To
Place the thawed out calamari in a saucepan with the garlic, bay leaf, lemon, chilli, water and Fish Stock. Bring to the boil for one minute and immediately remove from the heat. Cover with a lid and allow to stand for 5 minutes.

Spoon the calamari out with a slotted spoon. Leave to cool. Add the rice to the remaining fish stock in the saucepan and cook for ± 15 minutes until done. Leave to cool. Toss calamari with the Dressing.

To serve, spoon a little rice into each bowl, add the calamari and garnish with remaining ingredients.

By: Ina Paarman

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