SHRIMP POKE WITH PICKLED RADISHES

facebook share image   twitter share image   pinterest share image   E-Mail share image



Shrimp Poke With Pickled Radishes image

Cooked shrimp and seaweed are tossed in a spicy and sweet gochujang-honey dressing and spooned over rice in this Hawaiian-inspired recipe.

Provided by Andy Baraghani

Categories     Bon Appétit     Shrimp     Radish     Pickles     Rice     Hawaii     Seafood     Shellfish     Dinner

Yield Serves 4

Number Of Ingredients 17

6 red radishes, trimmed, thinly sliced
3/4 cup white wine vinegar
3 tablespoons sugar
1 teaspoon crushed red pepper flakes
2 teaspoons kosher salt, divided, plus more
1 1/2 cups short-grain sushi rice
1 tablespoon dried hijiki (seaweed)
1 1/2 pounds large shrimp, peeled, deveined
1 medium shallot, finely chopped
1/4 cup soy sauce
1 tablespoon plus 2 teaspoons gochujang (Korean hot pepper paste)
4 teaspoons unseasoned rice vinegar
1 tablespoon fish sauce
2 teaspoons honey
1 teaspoon toasted sesame oil
2 cups baby mizuna or arugula
2 teaspoons toasted sesame seeds

Steps:

  • Place radishes in a small bowl. Bring white wine vinegar, sugar, red pepper flakes, 1/2 tsp. salt, and 3/4 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 radishes and let cool. Cover and chill at least 2 hours.
  • Meanwhile, rinse rice until water runs clear (this removes surface starch and keeps rice from getting gummy). Combine rice and 1 1/2 cups water in a medium saucepan, season with 1 1/2 tsp. salt and let sit 30 minutes.
  • Bring rice to a boil. Reduce heat to low, cover, and cook until rice is tender, 18-22 minutes. Remove from heat and let sit (still covered) 10 minutes, then fluff with a fork; keep warm.
  • Soak hijiki in 1/2 cup cold water in a small bowl until softened, 10-12 minutes. Drain; set aside.
  • Bring a medium pot of water to a boil; season generously with salt. Add shrimp, cover pot, and remove from heat. Let sit until shrimp are cooked through, about 3 minutes. Drain and transfer shrimp to a bowl of ice water; let cool. Drain and pat dry; cut into 1/2" pieces. Set aside.
  • Whisk shallot, soy sauce, gochujang, rice vinegar, fish sauce, honey, and oil in a large bowl. Add reserved hijiki and shrimp to honey-gochujang dressing; toss to coat. Cover; chill 1 hour. Taste and season with more salt if needed.
  • Divide rice among bowls and top with shrimp mixture, drained pickled radishes, and mizuna. Sprinkle with sesame seeds.
  • Do Ahead
  • Radishes can be pickled 5 days ahead; keep chilled. Shrimp can be cooked 8 hours ahead; cover and chill.

There are no comments yet!