Colm O'Gorman: Say hello to zingy, spicy Suka Pinakarut with this salmon rice bowl
Asian Supermarkets Will You In Good Suka Pinakarut Most Find
I have a lovely new ingredient to introduce you to this week.
Suka Pinakarut is a Filipino condiment; a fermented vinegar made from coconut sap, spiced with garlic, ginger, dried chilies and other aromatic spices.
It is widely used in Filipino food, often to flavour roast or fried meats such as chicken or suckling pigs. In this recipe though I use it to cure fresh salmon, ceviche style. It works beautifully.
The acidity and spiciness of the Pinakarut balance beautifully with the creamy, rich, fatty flavour of fresh salmon, which is then paired with sticky sushi rice, fresh sweet red pepper and crisp, tangy pickled daikon.
This dish draws upon many cuisines. Latin American ceviche, Japanese sushi, Korean pickle, all marry together beautifully to create a dish that is fresh and delicious, and very, very healthy to boot!
You will find Suka Pinakarut in most good Asian supermarkets, where you will also find fresh daikon. Daikon is a species of radish, eaten widely in South and East Asia.
It has a mild, slightly sweet flavour, and a beautiful fresh, crisp texture. It can also be sourced from Polish Supermarkets; my local Polonez store always has it in stock.
The pickled daikon is an important element of this dish, and it is very easy and quick to prepare. Store any leftover pickle in a clean jar in your fridge where it will be good for at least three to four weeks.
Suka Pinakarut Salmon Rice Bowl with Pickled Daikon
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Servings
4Preparation Time
15 minsTime Cooking
15 minsTime Total
30 minsCourse
Mainingredients
300g Rice Sushi
400g Fillet Salmon Skinless
Corn Ear On Fresh Cob 1 The
100 Coconut (spiced Vinegar) Suka Pinakurat Ml
Coconut 1 Brown ½ Or Tsp Sugar
Lime Zest A Of
Sesame Tsp 1 Toasted Oil ½
Of Garlic Plump 1 Clove
1 Red Pepper Sweet
Spring 3 Onions
Fresh Handful Coriander
2 Tsp Toasted Seeds Sesame Of
Daikon: pickled
1 Daikon Fresh
Or White Wine 250ml Vinegar Rice Vinegar
250g Water
75g Caster Sugar
Salt Tsp Sea ½ Flaky
method
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