Fresh and flavourful abalone poke bowl with mango and miso

By Kittipat Esposito for Ocean Road Abalone

This poke bowl offers abalone lovers a variation on the traditional fish, balancing savoury and sweet flavours with tender abalone and a hint of crunch.

Poke (pronounced 'poh-keh') is a Hawaiian dish - 'poke' meaning 'to cut' - traditionally referring to cubed raw fish served with rice, seasonings, seaweed and kukui nuts. 

This recipe is also gluten-free, dairy-free and is bursting with vibrant, seasonal ingredients. It’s easy to prepare, especially if you use canned or retort pack abalone, and makes an impressive, colourful dish.

Serves: 4 | Dietary: Dairy-free, gluten-free

Ingredients

Main bowl: 240g diced or sliced abalone (canned or retort pack) 1 avocado, sliced 1 small mango, diced 2 radishes, thinly sliced 60g snow peas, shredded 2 soft-boiled eggs, halved 4 cherry tomatoes, halved ¼ cucumber, sliced or diced 80g red capsicum, diced 480g cooked rice Spring onion, nasturtium flowers, and flying fish caviar for garnish (optional)

Miso & sesame dressing: 60g white miso (gluten-free) 40g gluten-free soy sauce 60g raw sugar 80ml rice vinegar 80ml water 50g toasted white sesame seeds 20g fresh ginger

Instructions

1. Prepare the dressing:

Combine all dressing ingredients in a food processor and blend until smooth. Set aside.

2. Prep the ingredients:

• Dice or slice the abalone and avocado.
• Dice the mango and cucumber.
• Thinly slice the radish and shred the snow peas.
• Soft-boil eggs for about 6 minutes, peel, and halve.
• Halve the cherry tomatoes.

3. Assemble the bowl:

• Divide the rice into four serving bowls.
• Arrange the abalone, avocado, mango, radish, snow peas, eggs, cherry tomatoes, cucumber, and capsicum on top.
• Garnish with spring onion, edible flowers, and fish caviar, if desired.

4. Serve: Drizzle with the miso & sesame dressing and enjoy.

Tip: For added flavour, lightly sear or char the abalone with a blow torch before adding it to the bowl 🔥

This abalone poke bowl is all about layers of flavour and texture that pair well with abalone - juicy mango, creamy avo, crisp radish and a savoury sesame dressing. Ideal for a warm day or a special dinner.

About the author

Kittipat Esposito is a culinary talent known for her vibrant use of flavours and colours, bringing adventurous catering to life in southwest Victoria, near our Port Fairy farm. Kittipate grew up in a Chinese-Thai family deeply rooted in the hospitality industry in central Thailand, and fortunately for us, enjoys working with abalone, incorporating other locally grown produce, as well as a wide range of Asian ingredients. Kittipat is also delights with European cuisine, especially French and Italian, drawing on both tradition and creativity for dishes that are as visually striking as they are delicious. Her cakes are amazing too!

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