Cooked Halibut Poke-Style Bowl with Soy-Ginger Dressing
A halibut bowl with fully cooked fish
This home recipe uses Pacific halibut fillets, cooked whole and then flaked over rice. It is a poke-style variation, not a ready-made halibut Poké product.
Ingredients for four bowls
- 1 lb boneless halibut fillet, checked for bones
- 2 cups cooked rice
- 1 avocado, sliced
- 1 cucumber, sliced
- ½ cup sliced radishes and ¼ cup chopped scallions
- 1 tbsp sesame seeds; cilantro to taste
- 1 tsp neutral oil for the fish
- Dressing: ¼ cup soy sauce, 2 tbsp rice vinegar, 2 tsp sesame oil, 1 tsp grated ginger and 1 tsp honey
- Optional: 1 tsp sriracha
Method
- Whisk the dressing in a clean bowl. Keep it separate from uncooked fish.
- Heat the oven to 400°F. Pat the halibut dry, brush with neutral oil and place in a baking dish.
- Bake, checking after about 10 minutes, until the thickest part reaches 145°F. Thickness and equipment affect cooking time.
- Check for bones and separate into large flakes. Divide rice, vegetables and fish between four bowls.
- Add a little dressing, then sesame seeds and herbs. Serve remaining dressing separately.
Follow the package’s thawing and handling instructions. Cook fish to 145°F in its thickest part. See FDA seafood guidance.
Plan your next bowl
Poké buying and recipe guide · Atlantic Salmon and Wasabi Tuna Poké · Fish collection
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