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Rice Bowls with Flaky Cod

Rice Bowls with Flaky Cod

Kedgeree, a traditional Anglo-Indian recipe, often calls for smoked fish, but for a light weeknight meal, we prefer steaming fresh fish right on top of the rice.

Ingredients

  • 2 Tbsp. ghee or extra-virgin olive oil
  • 1 tsp. (or more) curry powder
  • ¾ cup basmati rice, rinsed, drained well
  • ¼ cup whole-milk Greek yogurt
  • 1 talk celery, thinly sliced on a bias
  • ½ cup cilantro leaves with tender stems
  • Lime wedges (for serving)

Recipe Preparation

  • Cook eggs in a small saucepan of simmering water for 9 minutes. Transfer to a medium bowl of very cold water and let cool until just warm, about 3 minutes. Peel; set aside.

  • Meanwhile, melt ghee in a large saucepan over medium heat. Cook garlic, tossing occasionally, until lightly browned, 4–5 minutes. Add curry powder, followed by rice and 1¼ cups water. Bring to a simmer, cover, reduce heat to low, and cook until rice is nearly tender, about 15 minutes.

  • Season fish generously with salt and a pinch of curry powder, if desired. Lay fish over rice and continue to cook, covered, until rice is tender and fish flakes apart when poked with a finger or fork, 8–10 minutes.

  • Divide yogurt among bowls. Top with fish and rice. Halve eggs and arrange alongside. Top with celery and cilantro. Serve with a lime wedge alongside.

Reviews SectionAbsolutely delicious! Definitely needs a generous amount of salt added both while the rice cooks and when serving.AnonymousMinnesota06/07/20This recipe has potential, it really does. But it misses the mark and comes out kind of bland. The combination of tangy yogurt, crunchy celery and bright cilantro is a delight. A few suggested modifications:- at least double the curry in the rice- add .5 tsp salt to the rice- chop the cilantro. These stems are just awkward.- add the fish 5 min before your rice is finished with the initial cooking time.AnonymousChicago, IL06/07/20Who does your proofreading?See this: 1 talk celery, thinly sliced on a biasDelicious, quick, and easy. It will be easy to riff on as well. I’ll definitely make this again! I left off the eggs and cilantro because I didn’t have them, but the yogurt is definitely not optional.AlektrikAtlanta, GA03/08/20Loved this dish! It was very easy to make and very flavorful. As noted in another comment, I did use more salt, especially when cooking the rice. I also added a some sambal olek for a bit of kick. Definitely making this again!mhdsileskyAustin, TX06/21/19what if you only had salmon? would you cook it the same way?Delicious! Loved the tang of the yogurt coupled with the fish and cilantro.Yes, I would make this again BUT I would add more salt. It was flat as is and needed something more savory. My first thoughts were to add some soy or fish sauce or to possibly marinate/season the fish more heavily. Never the less I loved the ease of this recipe.justyntiSan Diego10/28/18

Air Fryer Baja Fish Taco Rice Bowl

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Homemade Fish and Chicken “Chipotle bowls”


If you haven’t had a bowl from Chipotle then you are seriously missing out. No worries though, you can make one at home just as easy! We have been making these at home for a few years. Super simple! You can throw these ingredients together for a week night dinner. It could be great for a party. Just set up a table with a plethora of prepared ingredients for everyone to serve themselves buffet style. Either way if you end up with left overs you can use it throughout the week in lunches, to make salads, wraps, eggs, etc.

You can use lean beef, fish, chicken, or even tofu if you’re into that sort of thing. Today I made fish and chicken. I just used my quick and simple shredded chicken recipe and added a little dried dill, garlic powder, and pepper to give it a slight “ranch” taste.

You can throw this together in 25-30 minutes depending on which ingredients you decide on. I was able to throw mine together in 30 minutes. That includes cooking/shredding chicken, making fish, rice, pico, guac, and prepping all of the other ingredients. Not bad.


We'd Eat This Rice Bowl with Flaky Fish for Any Meal of the Day

Kedgeree is the kind of dish that prompts grunts of approval from people in England and blank stares on the other side of the Atlantic. An Anglo-Indian dish derived from kitchiri (an Indian staple consisting of lentils and rice), it usually involves rice with curry powder, smoked fish, and hard-boiled eggs. (In Victorian times—and sometimes even now—it was eaten as a breakfast food). This knockout flavor combination never took off in America. until hip neighborhood restaurant Chez Ma Tante in Greenpoint, Brooklyn put kedgeree on the menu when it opened last year. Finally, a clear statement that the dish&aposs greatness would no longer be overlooked.

I think the main reason that kedgeree never caught on in America is that we just don’t have the right smoked fish. In England, kedgeree recipes most often call for smoked haddock, which is virtually unheard of stateside. Chez Ma Tante’s approach is a great compromise, using lightly cured cod, which keeps the fish from overpowering the flavorful rice, eggs, and herby finish. Tasting their version, I realized that fresh fish wouldn&apost be out of the question, and that meant kedgeree could be a weeknight-friendly dinner with very minimal effort.

Start by hard-boiling two eggs (but let’s face it: You should probably cook extra to have on hand this week). Next, lightly brown a couple cloves of smashed garlic in a couple tablespoons of ghee or olive oil. (Have we mentioned how much we like Ancient Organics ghee in the last 5 minutes?) Add a teaspoon of curry powder followed by the rice and water. Sorry for all the parentheticals but please note that the amount of water (1 ¼ cups) is assuming you have added (¾ cup) WELL-RINSED basmati rice. The residual water on the rice after washing actually makes a big difference, which our water measurement takes into account. We’re just looking out for you, okay?

Bring that to a simmer, cover, and reduce heat to a low simmer. Let the rice steam until it has absorbed all the water and is nearly tender, about 15 minutes. Season the fish with salt and lightly sprinkle with more curry powder (how much is up to you). Place the fish on top of the rice and cover it again. Cook it just until the rice is fully tender and fish flakes apart when poked. Fish not flaking? You can always add another tablespoon of water and keep going a few minutes longer.

Dollop some yogurt into bowls, top it with rice and fish, and serve the eggs alongside. Throw on a handful of thinly sliced celery and some cilantro leaves. Oh, and a lime wedge. I would love to tell you that the eggs are optional, but it wouldn’t be kedgeree without them.


Blackened Fish Taco Bowls

1 (10 ounce) bag shredded purple or green cabbage

2 tablespoons neutral cooking oil

Juice of 1 small orange or 1/2 large orange (about 3 tablespoons)

1/4 cup finely chopped cilantro

2 tablespoons neutral cooking oil

1/4 cup finely chopped cilantro

Garlicky Scallion Cauliflower Rice

1 bunch scallions, thinly sliced

1 bag fresh cauliflower rice

Kosher salt and freshly ground pepper

3 tablespoons neutral cooking oil, divided

1 1/2 tablespoons cajun, jerk, or blackening seasoning OR:

2 teaspoons smoked paprika, 1 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon dried thyme, 1/4 teaspoon black pepper, 1/4 teaspoon cayenne (omit if you can’t handle the heat!)

1 pound boneless skinless cod filets

1 large avocado, thinly sliced

Finely chop 1 cup of cilantro leaves and stems. We’ll use half in the slaw and half in the salsa.

To make the Cilantro Slaw: Add 1 (10 ounce) bag shredded cabbage to a large bowl. Add a pinch of salt and massage it into the cabbage by grabbing the cabbage with your hand over and over until it starts to feel tender. Stir in 2 tablespoons oil, the juice of 1 small orange, the juice of 1 lime, and half of the finely chopped cilantro. Taste and season with salt and pepper as needed.

To make the Citrus Salsa: peel and chop 1 grapefruit and 1 orange. Add to a large bowl along with the juice of 1 lime, 2 tablespoons oil, the second half of the finely chopped cilantro, and a big pinch of salt. Cut the stem off of 1 serrano pepper, cut it in half lengthwise and remove the seeds if you don’t like a lot of heat. Finely mince the pepper and add it to the salsa. Stir the salsa to combine and adjust seasoning as needed.

To make the Cauliflower Rice: warm a large nonstick skillet over high heat. Add 1 tablespoon ghee or oil. Cook sliced scallions and minced garlic for 1 minute. Add 1 bag cauliflower rice and stir fry for 4 more minutes, until tender. Season with salt and pepper.

To make the Blackened Cod: add 2 tablespoons oil, 1 1/2 tablespoons Cajun/jerk/blackening seasoning (or all of the spices listed) and 1 teaspoon kosher salt to a large bowl. Stir to combine. Add the cod filets to the bowl one at a time, feeling each filet for bones before you add it. Toss to coat them completely.

Prepare a rimmed baking sheet with aluminum foil. Add cod filets in a single layer. Broil on high for 5 to 6 minutes, until the fish flakes easily.

Build the bowls with rice on the bottom, then pile on the cilantro slaw, fish, and citrus salsa. Be sure to get lots of the citrus salsa juice on there too, not just the fruit. Slice the avocado at the last minute and place on the bowl. Squeeze lime wedges over the fish. DIG IN.


SHAKSHUKA STYLE Fish and Rice

2 tsp ground coriander 2 tsp sumac 1 1/2 tsp ground cumin 1 tsp dill weed 1 tsp turmeric 1 large sweet onion, chopped Olive Oil 8 garlic cloves, chopped 1-2 jalapeno peppers, chopped 5 medium ripe tomatoes, diced or chopped 3 tbsp tomato paste 1 lime, juice of 1/2 cup water salt and pepper 2 lb cod fillet cut into 5-6 oz pieces 1/2 cup chopped fresh parsley for garnish 1 tbsp chopped fresh mint leaves for garnish

instructions Make the Lebanese rice first, according to this recipe (optional) In a small bowl, combine the coriander, sumac, cumin, dill and turmeric to make the spice mix. Set aside until needed In a large, deep skillet (with a cover) heat 2 tbsp olive oil. Saute the onions for 2 minutes then add the garlic and jalapeno. Cook on medium-high, stirring regularly, until fragrant and golden in color, about 2 more minutes. Now add the tomatoes and only 1/2 of the spice mix (keeping the remainder of the spice mix for later use). Add the tomato paste, lime juice, water, salt and pepper. Stir to combine. Bring to a high simmer, then turn the heat down to medium-low. Cover and cook the tomato mixture for 10 more minutes stir occasionally. Meanwhile, season the fish fillets lightly with salt and pepper and coat on both sides with the remaining 1/2 of the spice mix. Gently add the fish fillets to the tomato mixture, nestling the fish pieces nicely in it. Cook on medium-high briefly, then reduce the heat to medium. Cover and cook for another 10-15 minutes until the fish is cooked through (it should be flaky). Remove from heat and top with the fresh parsley and mint leaves. Serve immediately in bowls with Lebanese rice or your favorite crusty bread.


Grilled Fish Cauliflower Rice Bowl

I mean, it was only a matter of time (aka 48 hours) until we started rolling out ideas for all the new products in the What’s Gaby Cooking collection! Today we’re diving head first into the All Things Seafood blend because it’s going to make your weeknight meals THAT much better!

All Things Seafood is a blend is of lemon, garlic and herb with black peppercorns for a subtle kick – it’s the perfect combo for any and all seafood. Salmon, Mahi Mahi, Scallops, Shrimp, Cod, you name it… anything that could benefit from a mediterranean flair! I crusted it on top of Mahi Mahi for these bowls and then added a touch of salt and cooked it until flaky. The result was the most incredible white fish I have ever had – no joke!! That goes onto some Cauliflower rice with salsa verde to make it healthy green rice. And then a quick pineapple salsa goes on top to make it even more flavorful and tropical.

Everything is PERFECTION and you need it in your life STAT! And like I said earlier – you could use it for all seafood and swap out in this recipe. If you wanted to do shrimp with a seasoning crust – done and done. Salmon – I support you. Crusted scallops – get your life. It works with EVERYTHING!


  • 2 cups frozen precooked rice (such as InnovAsian®)
  • 24 pitted green olives, roughly chopped
  • ¾ cup low-sodium chicken broth
  • 1 orange, juiced
  • 1 teaspoon finely grated orange zest
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 pound cod, cut into 4 pieces
  • 4 teaspoons extra-virgin olive oil
  • 4 thin slices orange
  • 2 tablespoons chopped toasted almonds
  • 2 tablespoons chopped fresh parsley

Preheat oven to 400 degrees F (200 degrees C). Cut four 12x15-inch sheets of parchment paper. Fold each in half widthwise and reopen.

Mix rice, green olives, chicken broth, orange juice, orange zest, salt, and pepper together in a bowl.

Spoon 3/4 cup of the rice mixture onto 1 side of each parchment rectangle, near the crease. Lay 1 piece of cod on top. Drizzle 1 teaspoon olive oil over fish lay 1 orange slice on top.

Fold empty half of parchment over cod and rice mixture crimp edges together with overlapping folds to seal. Arrange packets close together on a sheet pan.

Roast on the center rack of the preheated oven until cod flakes easily with a fork, 15 to 17 minutes. Unfold 1 edge of the parchment, being careful to avoid steam, and look inside to check doneness.

Open packets carefully, being careful to avoid steam. Slide cod and rice mixture into bowls. Garnish with almonds and parsley.


Katsu-Style Cod

“Katsu” (short for “katsuretsu,” meaning cutlet) is a Japanese term for thin cuts of meat or fish breaded in crunchy panko breadcrumbs, then lightly fried for a golden-brown crust. Here, we’re preparing flaky cod in the same way and pairing it with a bold, sweet and savory tonkatsu sauce (often regarded as a Japanese version of barbecue sauce). On the side, crisp sautéed snow peas and fragrant ginger-infused rice round out the meal.

Title

Wash and dry the fresh produce. Peel and finely chop the ginger. Cut off and discard the root ends of the scallions thinly slice on an angle, separating the white bottoms and green tops. Snap off and discard the stem ends of the snow peas remove and discard the tough string that runs the length of each pod.

In a small pot, heat 2 teaspoons of olive oil on medium until hot. Add the ginger season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Stir in the rice, a big pinch of salt and 2 cups of water heat to boiling on high. Once boiling, cover and reduce the heat to low. Simmer 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork. Transfer to a serving dish and set aside in a warm place.

While the rice simmers, in a large pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the white bottoms of the scallions season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Add the snow peas season with salt and pepper to taste. Cook, stirring occasionally, 2 to 4 minutes, or until the snow peas are bright green and slightly softened. Stir in half the sesame seeds. Transfer to a serving dish set aside in a warm place. Rinse and wipe out the pan.

While the rice continues to simmer, crack the eggs into a medium bowl beat until smooth. Place the flour and breadcrumbs in 2 separate medium bowls (or on large plates). Pat the cod fillets dry with paper towels season with salt and pepper on both sides. Working 1 piece at a time, thoroughly coat the seasoned fillets in the flour (tapping off any excess), then in the beaten eggs (letting any excess drip off), then in the breadcrumbs (pressing to adhere). Transfer to a plate.

In the pan used to cook the snow peas, heat a thin layer of oil on medium-high until hot. Once hot enough that a few breadcrumbs sizzle immediately when added, add the breaded cod fillets. Cook 3 to 4 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate immediately season with salt and pepper.

Transfer the cooked cod fillets to the serving dish of cooked snow peas. Garnish the cod, snow peas and ginger rice with the remaining sesame seeds and green tops of the scallions. Serve with the tonkatsu sauce on the side. Enjoy!

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company &ldquoBlue Apron&rdquo because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Wash and dry the fresh produce. Peel and finely chop the ginger. Cut off and discard the root ends of the scallions thinly slice on an angle, separating the white bottoms and green tops. Snap off and discard the stem ends of the snow peas remove and discard the tough string that runs the length of each pod.

In a small pot, heat 2 teaspoons of olive oil on medium until hot. Add the ginger season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Stir in the rice, a big pinch of salt and 2 cups of water heat to boiling on high. Once boiling, cover and reduce the heat to low. Simmer 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork. Transfer to a serving dish and set aside in a warm place.

While the rice simmers, in a large pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the white bottoms of the scallions season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Add the snow peas season with salt and pepper to taste. Cook, stirring occasionally, 2 to 4 minutes, or until the snow peas are bright green and slightly softened. Stir in half the sesame seeds. Transfer to a serving dish set aside in a warm place. Rinse and wipe out the pan.

While the rice continues to simmer, crack the eggs into a medium bowl beat until smooth. Place the flour and breadcrumbs in 2 separate medium bowls (or on large plates). Pat the cod fillets dry with paper towels season with salt and pepper on both sides. Working 1 piece at a time, thoroughly coat the seasoned fillets in the flour (tapping off any excess), then in the beaten eggs (letting any excess drip off), then in the breadcrumbs (pressing to adhere). Transfer to a plate.

In the pan used to cook the snow peas, heat a thin layer of oil on medium-high until hot. Once hot enough that a few breadcrumbs sizzle immediately when added, add the breaded cod fillets. Cook 3 to 4 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate immediately season with salt and pepper.

Transfer the cooked cod fillets to the serving dish of cooked snow peas. Garnish the cod, snow peas and ginger rice with the remaining sesame seeds and green tops of the scallions. Serve with the tonkatsu sauce on the side. Enjoy!


How to make fish taco bowls

Soak cashews in boiling water for 2 hours. Drain and rinse well with cold water. Let drain thoroughly.

Add cashews and the rest of the ingredients to a high speed blender. Blend on high speed until it looks smooth and creamy. Depending on what type of blender you have, you may need to scrape down the sides a few times. Taste for seasoning- you will need to add salt!

Rinse sea bass fillets with cold water and pat dry very well. Set to rest on a cutting board.

Combine the rest of the fish ingredients in a small bowl and whisk to combine. Using a brush or your hands, cover the filets evenly with the marinade.

Heat a large frying pan on medium heat for 1 minute. Add oil and cook both filets for about 3 minutes on the first side and 2 minutes after flipping them over. You will notice they are flaky when touched with a fork. Remove the pan from the heat and set aside.

Layer some leafy greens or lettuce leaves in a bowl with cooked cauliflower rice. Top off with fish filets, plenty of sauce, and desired toppings. Serve right away.

This post is sponsored by the lovely folks at Australis Barramundi- The Better Fish! Thank you for allowing me to continue creating such incredible content by supporting relationships with incredible brands and companies that The Movement Menu enjoys working with! Opinions will always remain 100% my own!