Asian Fried Fish Rice Bowl
Our Asian inspired fried fish rice bowl comes together in just 30 minutes for a light, fresh, and flavorful summer weeknight dinner. The flaky fish, spicy sriracha aioli, and a bright pop of freshly squeezed lemon makes this the perfect recipe for enjoying a sunny warm evening on the patio.
Equipment
- Large frying pan
- Spider strainer or slotted spoon
Ingredients
Rice
- 2 cups water
- 1 cup white rice dry
Sriracha Aioli
- ¼ cup light mayo
- 2 tablespoon sriracha
- 1 teaspoon lemon juice
- 1 pinch salt
Fried Fish
- 2 filets cod fish patted dry and sliced into bite-size pieces
- 1 large egg beaten well
- 1 cup all-purpose flour
- 1½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon chipotle powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 to 3 tablespoons vegetable oil
Garnishes
- 2 medium scallions sliced
- 2 lemon wedges
Instructions
Rice & Sriracha Aioli
- First, bring water to a boil in a small saucepan. Stir in the rice, lower heat to a simmer and cover. Steam until the rice has absorbed all the water, about 20 minutes.
- In the meantime, whisk together the light mayo, sriracha, lemon juice, and salt in a small bowl until well-combined. Refrigerate until ready to serve.
Fried Fish
- In a medium bowl, whisk together flour, paprika, garlic powder, onion powder, chipotle powder, salt, and black pepper until well-combined. Set aside.
- Next, fill a large frying pan with about a quarter-inch of vegetable oil and heat over medium-high. In the meantime, position a cooling rack over a sheet of paper towels next to the stove, so you have somewhere to drain the fish after cooking.
- Set up your assembly line to coat the fish with the sliced cod, beaten egg, and seasoned flour. Coat the fish in the egg, then transfer to the seasoned flour, letting excess egg drip off the fish before adding it to the flour. Then, coat the fish completely in flour, making sure to separate any pieces that stick together so that each piece is entirely coated.
- Once the oil is very hot, carefully add the coated fish to the pan. Fry until golden-brown and crispy, about 6 to 8 minutes. Flip the fish over once or twice during cooking using a metal spoon (this allows you to be gentle with the fish, so as not to break the coating as it crisps).
- Make sure the fish reaches an internal temperature of 145 degrees F. Once it's cooked, use a spider strainer or slotted spoon to transfer the fried fish to the cooling rack where excess oil can drain.
Fried Fish Rice Bowl Assembly
- Divide up the steamed rice among the bowls. Top with fried fish, then drizzle with sriracha aioli. Garnish with sliced scallions and serve with lemon wedges.
Notes
Sriracha aioli - Our homemade sriracha aioli recipe calls for an optional ingredient of lemon or lime juice. This is one of our favorite recipes to make it with a little bit of lemon juice because it helps to tie all the flavors in the dish together.
White fish - Our favorite white fish for this recipe is either cod or rockfish. However, other flaky white fish will work well like halibut or haddock.
Dry the fish - Make sure to pat the fish dry before coating it in egg and flour. This will ensure that the coating sticks and crisps up nicely.
Cutting flaky fish - It’s best to use a really sharp knife and make as few slicing motions as possible when cutting delicate fish to keep it from falling apart. We’ve found that one long slicing motion in a single direction can easily cut through the fish without causing it to flake apart.
Nutrition
Serving: 1serving | Calories: 810kcal | Carbohydrates: 130g | Protein: 17g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 947mg | Potassium: 350mg | Fiber: 4g | Sugar: 3g | Vitamin A: 523IU | Vitamin C: 33mg | Calcium: 82mg | Iron: 5mg
