This week we are featuring the delicious seafood available at the Whistler Farmers’ Market from eco-friendly seafood pros GoodFish Seafood Co.. Based out of Vancouver, GoodFish sustainably fishes British Columbia’s coastal waters and sells their catch locally as much as possible to reduce their environmental impact.
This conscientious fishery will be selling high quality seafood at the Whistler Farmers’ Market for the last time on September 12th, so make sure to come on down, show your support and pick up British Columbia’s freshest tuna to make a poke bowl at home this week.
Check out our simple tuna poke bowl recipe below to find out just how easy it is to whip up a great dinner using GoodFish, or ask the boys at the market for their favourite seafood recipe.
Friendly faces and fresh fish at GoodFish Seafood Co.
Make It From the Market: Tuna Poke Bowl with Creamy Sesame Chilli Sauce
At first, tuna poke bowls might seem like an intimidating meal to try your hand at. It turns out that they are deceptively easy to make, nutritious and absolutely delicious. The key to a great poke bowl is sourcing high-quality, sushi grade tuna. Fortunately, you can pick up fresh sushi grade tuna right at the Whistler Farmers’ Market at GoodFish Seafood Co..
My favourite perk of making a tuna poke bowl is that the ingredients are super flexible. Think of this recipe as inspiration and make it your own by choosing your favourite veggies, sauces and crunchy toppings. Make sure to check out our farm stands (Laughing Crow Organics, Mandair Farms, Lil’wat Farm, Seed to Culture, Willowcraft Farm ,Tiny Farms Co) for late season produce to add to your bowls.
INGREDIENTS
Bowls– for 2 people:
2 cups steamed Rice
1 sheet of nori (dried seaweed sheets), sliced into thin strips– roll it into a tube first for easier cutting
½ pound of fresh tuna from GoodFish, cut into cubes
1 avocado, sliced
½ cucumber, julienned into thin strips (check Laughing Crow Organics or Seed to Culture)
1 tbsp toasted sesame seeds
½ cup chopped green onions
½ cup minced cilantro– if you’re not a cilantro person, try minced basil
Fresh chillies to taste, chopped (check Laughing Crow Organics or Seed to Culture)
Sauce:
3 tbsp Infusion Premium Foods sriracha flavour soy sauce, or other soy sauce of your choice
1 tbsp of sambal garlic chilli paste or other hot sauce of your choice– add some minced garlic to the sauce if not using garlic chilli paste (Willowcraft, Seed to Culture and Laughing Crow Organics farms all have amazing garlic)
1 tbsp of sriracha
1 tbsp lime juice
1 tbsp toasted sesame oil
2 tbsp mayo
Fresh cracked pepper to taste
METHOD
Rinse your rice of choice (I’m using jasmine rice, but sushi rice is also perfect) and cook it as per the instructions for your rice cooker.
While your rice is cooking, cube the tuna carefully. This is best done with a very sharp knife. Make sure you are cutting against the grain of the fish or you may find that you are tearing the delicate fish into pieces rather than slicing clean chunks.
Make your sauce by combining soy sauce, sambal, sriracha, lime juice, toasted sesame oil, mayo and pepper together in a small bowl. Taste and adjust the flavours to fit your palate as necessary.
If your sesame seeds aren’t toasted, toast them in a pan over low heat for a few minutes until they become fragrant and begin to darken to a golden-brown colour.
Slice the nori, cucumber, avocado, chillies, green onions and cilantro.
Gently stir together the cubed tuna with ½ of your sauce, a sprinkle of the sesame seeds, fresh chillies to taste, and ½ of your fresh herbs.
Assemble your poke bowl– add a cup of rice to the bottom of the bowl and top with your seasoned tuna and all your remaining fresh veggies and herbs as desired. Sprinkle sesame seeds and nori on top. I like to add some extra sauce to the rice before topping with the tuna poke and other ingredients to make sure the bowl is flavourful throughout.
It’s as simple as that and ready to enjoy.
Don’t forget you can always tailor your bowls to fit your tastes perfectly. Add mango for sweetness, radishes for a crunch, or kimchi if you can’t live without pickles. Whatever you include, this tuna poke bowl is sure to impress anyone who tries it with layered umami flavours and varied textures in each bite. Packed with fresh veggies, spicy sauce, and tender chunks of tuna, you can enjoy these summery flavours all year round.
If you try out this recipe, make sure to tag @whistlerfarmersmarket on Instagram so we can repost your culinary masterpieces.
Come visit the Whistler Farmers’ Market for our fall dates every Sunday from 10-3 until October 10th at the Whistler Racket Club. There is still plenty of time to shop farm fresh produce and local artisan products in September and October!
