Fluke Poke With Coconut Rice and Pickled Onions

Ingredients

• •1 whole medium red onion
• •1 cup unseasoned rice vinegar
• •⅓ cup sugar
• •2 teaspoons kosher salt
• •1½ cups jasmine rice
• •¾ cup unsweetened coconut cream
• •1 whole large jalapeño
• •3 tablespoons white soy sauce
• •1½ teaspoons lime zest
• •2 tablespoons fresh lime juice
• •1½ teaspoons toasted sesame oil
• •½ teaspoon ginger
• •1 clove garlic
• •12 ounces fluke
• •½ cup macadamia nuts or cashews
• •½ cup cilantro
• •1 sheet nori sheet
• •torn nori

Cooking Instructions

1. 1.

   Place onion slices in a medium bowl. Bring vinegar, 1/3 cup sugar, 2 tsp. salt, and 1/2 cup water to a simmer in a small saucepan over medium-high heat and cook, stirring occasionally, until sugar is dissolved, about 5 minutes. Immediately pour brine over onion and let cool. Cover and chill at least 1 hour.

   65 min

2. 2.

   Meanwhile, rinse rice until water runs clear (this removes surface starch and keeps rice from getting gummy). Combine rice, coconut cream, and 1 1/2 cups water in a medium saucepan, season lightly with salt, and bring to a boil. Reduce heat to low, cover, and cook until rice is tender, 15-18 minutes. Remove from heat and let sit (keep covered) 10 minutes; fluff coconut jasmine rice with a fork. Keep warm.

   28 min

3. 3.

   Mix jalapeño, soy sauce, lime zest, lime juice, oil, ginger, garlic, and remaining 1/2 tsp. sugar in a medium bowl. Add fluke, macadamia nuts, and drained pickled red onion to jalapeño-ginger dressing; season with salt and toss gently to combine. Add cilantro and toss again.

   10 min

4. 4.

   Divide rice among bowls and top with fluke mixture and pieces of nori.

   5 min

5. 5.

   Red onion can be pickled 5 days ahead; keep chilled. Dressing can be made 1 day ahead; cover and chill.