Prep Time
20 min
Yields
4 servings
A tangy dressing brings the punchy flavours of coconut, Chile, ginger and lime to these refreshing snapper poke bowls, which toasted macadamia nuts add a touch of crunch on top.
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ingredients
Dressing
1
can cream of coconut, such as Coco Lopez
2
tbsp tamari
1
tbsp rice wine vinegar
1
tbsp minced green chile
1
tbsp minced red chile
2
tsp minced fresh ginger
1
clove garlic, minced
Juice of 1 lime
½
red onion, cut into small dice
½
cup small diced pineapple
Salt and pepper
1
lb(s) red snapper fillet, cut into 1/2-inch cubes
Garnish
½
cup shredded unsweetened coconut
¼
cup toasted macadamia nuts, chopped
2
tbsp chopped fresh cilantro
3
sprigs fresh mint, chiffonade
2
scallions, sliced on the bias
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directions
Step 1
Combine the cream of coconut, tamari, vinegar, green and red chiles, ginger, garlic, lime juice, red onion, pineapple and some salt and pepper in a medium bowl. Mix well, then add the snapper and coat in the dressing.
Step 2
Serve in shallow bowls topped with shredded coconut, macadamia nuts, cilantro, mint and scallions.