Gordon ramsay recipe

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Seafood Poke: 10 Minutes | Gordon Ramsay | Can Hell's Kitchen's Mia Castro make a Seafood Dish in just 10 Minutes? | By Gordon Ramsay | Now, there's no reason to be getting a takeout every night when you can dedicate 10 minutes to cook an amazing dish. That's why I'm putting the challenge out there to Mia to see what she can do with seafood in just ten minutes. Mia, I hope there's some Puerto Rican flair in this amazing dish. Welcome to Ramsay in ten. Hi, guys. Welcome to Ramsay in ten. Today, I'm taking one of America's biggest food crazes right now, poke and I'm marrying it with pigao which is the rice that gets stuck to the bottom of the pot and it's really famous in Puerto Rico. My family actually fights over it at the end of the night. Vamos. Here I have some leftover rice from the night before. You just want it to be a little warm for when we season it and the we're gonna do that is with some rice vinegar. It's about two tablespoons and then a tablespoon of sugar, and a little bit of salt. That vinegar is not gonna get me. But yeah, sorry. Even vinegar won't stop me from completing this challenge. So now that we have the rice seasoned, you can taste it just to make sure. And don't worry, I'm doing this by taste but you can find the recipe below. What that seasoning does also, the sugar is it makes it sticky so then we get a really nice, perfect rice cake. So, I'm just putting a little coconut oil into this pan just enough to cover the bottom. Gonna go straight with the rice right in. And that's what you want. Medium-high heat and you wanna hear that sizzle. Just flatten it really nicely. So, I'm just grabbing a little water So, water prevents the rice from sticking to my hand and then I can get it really flat so the other side crisps really nicely tips. Alright, so we're gonna leave that there crisping up. And while that cooks, we're gonna move on to our sushi-grade ahi tuna. If you can't find sushi-grade ahi tuna, you can use salmon instead. And we're just gonna slice it into small little cubes. This dish is really impressive because it plays with textures a lot like the rice is kinda chewy in the center and it's crispy and then the tuna is really nice and savory. But it doesn't feel heavy. It feels really fresh. It's a nice island. Which is the kind of meals I like. Doesn't really have to be perfect. Time is not on my side right now and I know for millennials and for, you know, busy families, it probably isn't either. So we go straight in a bowl with the tuna. We have some mayo. Just gonna do a little bit. Gochu yang which is a fermented chili paste but if you don't find it, you can just use sriracha instead. It'll work just fine. Some toasted sesame oil, little bit of salt. That's perfect. Alright, I'm gonna check my rice. Which should be almost there. And then the best way to flip this is I have a plate. You just put the plate right over the pan. Alright, perfect. So then, we're just gonna slide it back onto the pan and if it's not perfect, it's fine. It's gonna get covered up with the tuna anyway. We'll just slide it right back on to the pan so tuna's ready rice is almost ready we're just gonna cut some chives slice our avocado, and we'll be ready to go. So, I'm actually gonna fan this avocado so it looks really impressive. Just gonna peel it nicely. All the way to the end but you can just cut it into cubes. It'll taste the same. Then, what you do is you sort of push it away from you so it fans out. Alright. And this should be almost ready here. Alright, so time is almost done but the rice needs to get a little crispy and it's just a matter of putting everything together. I never cooked poke on Hell's Kitchen but I'm sure I would have won another challenge if I would have. Slide it right on the plate. Going with the tuna. All over the surface. This dish is amazing by yourself or if you're entertaining to share with someone else, your significant other but it's just versatile. Avocado right on top. Season your avocado. And there you go, my Puerto Rican poke eggs. That was close Gordon. That's how you make a Puerto Rican poke in just under ten minutes.

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