FISH FINGER POKE BOWL WITH AVOCADO DIP
Prep Time: 20 minutes
Cook Time: 20 minutes
This Poke Bowl is a fun way to put together a balanced meal for kiddies. They’ll love the avocado dipping sauce which is just perfect for dunking. Use whatever veggies and fruits your little ones love.
Fish Fingers 600 g
16 Sea Harvest Fish Fingers, baked and cubed
2 cups (500 ml) cooked rice
1 small head of baby gem lettuce, separated and washed
150 g broccolini, blanched and refreshed in ice water
2 Granny Smith apples, thinly sliced
100 g sugar snap peas, halved
150 g strawberries, halved
150 g white cheddar, cut into blocks
a handful of baby tomatoes, halved
For Avocado Dipping Sauce:
1 ripe avocado
½ cup (125 ml) double-thick plain yoghurt
¼ cup (60 ml) mayonnaise
a squeeze of lemon juice
sea salt and freshly ground pepper
- Preheat the oven to 200 °C.
- Place the fish fingers onto a baking tray and bake until golden and crisp (bout 15-20 minutes).
- Ensure that all your bowl ingredients are prepped and ready.
Avocado Dipping Sauce
Blitz the ingredients for the dip until smooth and creamy. If it is too thick, add a little more mayo and blitz until smooth.
Layer a bed of rice in each bowl, then create a border of greens with 2-3 lettuce leaves per bowl. Add 2-3 broccolini, snap peas and a fan of apple slices. Next, add the cubed fish fingers, then fill in the gaps with cheese blocks, tomatoes and strawberries. Serve with avo dipping sauce on the side.
Tip: You can replace the veggies/fruit with anything your family enjoys – carrot or cucumber batons, blueberries, baby sweetcorn etc.