Get ready for poké perfection! Gail Damon shares her fast, fresh and flavourful bowls with dressings and toppings to match.
Candied coconut & steak bowl
Serves 2
The candied coconut is just downright delicious! Great as a topping, even better as a snack.
Ingredients
For the candied coconut
1 cup coconut flakes
1 tsp canola oil
2 tsp soy sauce
1 tsp smoked paprika
1 Tbsp honey (maple or golden syrup works well, too)
Salt and milled pepper
For the strawberry sambal
200g strawberries, chopped
¼ cup sherry vinegar
2 tsp honey
1 lemon or 2 limes, juiced and zested
Handful chopped mint
200-300g steak
Salt and milled pepper
Olive oil or butter, for frying
2 cups brown rice
1 cup shredded red and green cabbage
1 avocado, cubed or sliced
¼ cup pickled red onions
Ponzu dressing
Sesame seeds and red chilli, for serving
Method
- Preheat oven to 160°C.
- Toss candied coconut ingredients together, season and spread evenly on a baking tray lined with baking paper.
- Bake for about 20-30 minutes until crispy. Cool.
- Combine strawberry sambal ingredients. Season and set aside.
- Heat a cast-iron or heavy-bottomed pan over high heat until smoking hot.
- Add oil or butter and sear steak 4-5 minutes a side (for medium-rare doneness). Set aside to rest before slicing.
- To assemble, divide rice between two bowls and top with steak, veggies, strawberry sambal and pickled onions. Garnish with candied coconut, sesame seeds and chilli to serve.
Recipes and styling: Gail Damon
Photographs: Zhann Solomons
Also read: 3 fresh and flavourful poke bowl recipes
