Gordon Ramsay Challenges Hell's Kitchen's Mia Castro To Make Poke | Ramsay in 10

  • Can Hell's Kitchen's Mia Castro make a Seafood Dish in just 10 Minutes? Find out this week on Ramsay in 10 as Mia puts a Puerto Rican spin on Poke and shows you a few tricks along the way. Recipe below!
    Don't forget to Pre-Order Gordon's Newest Cookbook Quick and Delicious: po.st/VdFBEt
    Puerto Rican Poke with Spicy Tuna & Avocado
    Yield: 2 servings
    For spicy tuna:
    ¼ - ½ # sushi grade, ahi tuna loin
    2-4 T mayonnaise (Fabanaise, avocado oil, eggless mayo)
    1-2 T gochujang (can use sriracha alternatively)
    1-2 t toasted sesame oil
    Tt salt
    Method:
    With a sharp knife, small dice tuna and place in a medium bowl.
    Add all ingredients in (little by little) until the right flavor/consistency is achieved.
    Reserve.
    For rice cake:
    1 ½ C cooked medium-grain rice
    3 T rice vinegar
    2 T sugar
    ½ t salt
    3-4 T coconut oil (Nutiva, unrefined liquid oil)
    Spicy tuna
    ½ ea. Avocado
    1-2 T sliced chives
    ½ t Maldon salt
    Method:
    Heat up rice vinegar and dissolve salt and sugar into it. Stir it into hot rice.
    In a small, Teflon saute pan, heat oil until it smokes. Add rice and flatten to cover the entire surface of the pan. Continue cooking (over medium-high heat) until rice is golden and crispy.
    To turn, slide rice onto a plate, drizzle oil on the remaining side, and place the pan over rice.
    Cook the second side until it is golden and crispy.
    Serve on a small cutting board by sliding off the pan.
    Top with spicy tuna over the entire surface. Slice into eighths (like a pizza).
    Garnish with chives and Maldon salt.

    Category : Gordon Ramsay

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