Description
You grow. You cook. You eat. You savor.
Ingredients
Scale
Lemongrass Rice
- 400 g jasmine rice
- 1 ¾ cups water, cold
- 1 lemongrass stem, roughly chopped in larger pieces
- 3 kaffir lime leaves
- 1 piece fresh ginger, sliced
Whipped Avocado
- 2 avocados, halved and pitted
- 2 large garlic cloves, minced
- 1 tbsp cilantro, chopped
- 2 limes, juiced
- ½ tsp kosher salt
White Soy Dressing
- 1 jalapeño, small dice
- 1 red onion, small dice
- 2 tbsp cilantro, finely chopped
- 1 tsp red pepper flakes
- 1 lime, juiced
- ½ cup soy sauce
- 1 tbsp fish sauce
- 4 tbsp sugar
- ¼ cup rice wine vinegar
Instructions
Lemongrass Rice
- Combine rice, water, lemongrass, lime leaves, and ginger in a saucepan and bring to a boil over high heat. Reduce heat to low and cook, covered, for 10 to 12 minutes or until rice is tender.
- Once the rice is cooked, place on a sheet tray and place in the cooler to stop the cooking process. Serve the rice chilled along with the poke.
Whipped Avocado
- Place the avocado, garlic, cilantro and limejuice in the blender. Process until completely smooth and then season the mixture with salt and pepper according to taste.
- Transfer to a serving dish and cover tightly, pressing plastic wrap against the surface of the sauce before covering with an airtight lid. (Kitchen tip: we often will blend 1 500 mg tablet of vitamin C to preserve the green color.)
White Soy Dressing
- Combine all ingredients in a sealable container. Let everything sit overnight to extract flavor. When ready to use simply place on the tuna and allow to sit for 10 minutes before serving.