Asian Fried Fish Rice Bowl
This Asian style fried fish rice bowl is the perfect summer comfort food! It's crispy, crunchy, and so satisfying without being too heavy.
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
Slicing the cod: Pat the cod dry before handling it so it's not slippery. Then, use a very sharp chef's knife to slice it into bite-size pieces, about an inch or so all around. If you find the fish gets pretty slimy again after slicing it, pat it dry again right before coating it (this will help the egg and flour stick better).
Frying the fish: Cook times may vary depending on how hot your stove runs and what type of frying pan you use. Go by color and temperature to determine if it's done - the fish should be golden brown and crispy, and at least 145 degrees F inside.
Serving suggestion: These bowls are the perfect comfort food, takeout style dinner at home! Make sure to squeeze the lemon wedge over your bowl before eating - the extra hit of acid brightens up this whole dish and makes it even more flavorful.
Recipe variations: If you're not a huge fan of seafood, you can easily swap the cod for chicken! Use the same dredging and frying procedure, but note that the cook time will vary. Again, go by color and temperature to determine when your protein is done cooking. (That's why we always recommend having a digital meat thermometer on hand!)
Nutrition
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
