Citrus amberjack poke with brown rice and fennel

Ingredients

For 1 serving

• Brown rice70 g
• Amberjack110 g
• Orange1
• Fennel100 g
• Avocado40 g
• Tamari10 ml
• Extra virgin olive oil5 g
• Sesame seeds5 g
• Chivesto taste

Contains: soy, fish, sesame,

In season: November – March

Method

1. Rinse the brown rice, add it to a pan of boiling water and cook over medium heat for 35–40 minutes, until the grains are tender but still have some bite; drain and spread it on a plate to cool.
2. Meanwhile peel the orange with a small knife, removing all the skin and white pith, and cut out the segments between the membranes over a bowl to catch the juice; squeeze the leftover membranes too.
3. Remove the skin and any bones from the amberjack and cut it into cubes of about 1.5 cm; use previously frozen fish, which is safe to eat raw. Mix the tamari, orange juice and oil and marinate the fish in the fridge for 10 minutes.
4. Remove the tough outer layers of the fennel, halve it and slice it very thinly; peel and slice the avocado; chop the chives.
5. Assemble the bowl with the rice, the amberjack and its marinade, the fennel, avocado and orange segments, and finish with the sesame seeds and chives.