Poke Bowl with Trout

and Avocado and Lime Sauce

Ingredients:

For the poke

  • 290 g (1 bag) of Fruits de mer du Québec trout, diced
  • 1/2 mango, diced
  • 125 ml (1/2 cup) cucumber, thinly sliced
  • 125 ml (1/2 cup) frozen edamame, thawed
  • 4 radishes, chopped
  • 2 carrots, peeled and grated
  • 250 ml (1 cup) kale, chopped
  • 375 ml (1 1/2 cup) cooked rice

For the sauce

  • 2 avocados, diced
  • Juice of 1 1/2 lime
  • 15 ml (1 tbsp.) maple syrup
  • 5 ml (1 tsp.) sesame seed oil
  • 62.5 ml (1/4 cup) plain yogurt
  • Salt and pepper
Instructions:
  1. Put all the ingredients for the sauce in a blender and use the pulse setting until you get a smooth mixture.
  2. Distribute the rice in your serving bowls. Add the fish and vegetables, and garnish with parsley.
  3. Serve with the sauce and lime wedges.

Our collaborator

Katherine-Roxanne Veilleux

Cyberentrepreneur, blogger, food editor and mother of 3 little boys

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