This is one of those east-west fusion dishes inspired a little bit by our 20th honeymoon in Hawaii (where i fell in love with ponzu sauce) and a recent trip to Colorado where I had a fish and rice bowl that was AH-MAZ-ING. Everytime I make it, people are wowed. You can substitute bottled ponzu sauce but I've included my recipe here. —lorigoldsby
rice wine vinegar
Juice and zest of one ripe lime and orange, juice of lemon
dashi (Japanese soup stock--or use veggie stock and add 1 t. dried bonito flakes or dried kelp
Lu'au Fish Bowl
can coconut milk, 1/2 can of water
rice (I used Calrose rice)
fish fillets (I count on 1/2 fillet per person)
baby bok choy, diced
ripe mango, diced
pico de gallo (well drained)
garnish: Cilantro or mint and fruit zest from lime/orange
neutral oil (like canola)
salt and pepper
In This Recipe
Bring dashi to a simmer (or use a veggie stock & bonito flakes), adding roasted garlic and soy sauce, and simmer on a low flame for 10-15 minutes. Remove from flame, strain bonito flakes from sauce, add vinegar and lime and orange juices and allow to cool. Add lemon as necessary to balance acidity (You can skip this step and use bottled ponzu sauce...it is sold next to the soy sauce in the asian section of your grocery)
Keep citrus zest aside for sprinkling on top of lu'au bowl.
Lu'au Fish Bowl
Prepare rice in rice cooker by adding coconut milk, water and rice.
Prepare your fish: I have used basa, swai and yellow perch. or use any mild white fish you like. Dredge fillets in flour, then egg and milk mixture, THEN lightly season with salt and pepper, and finally in panko bread crumbs. Allow fish/breading to rest for 10 minutes.
Prepare your pan: Preheat a baking sheet in a hot 400 degree oven while your fish rests. When ready to cook, add 3-4 T of oil to baking sheet. Place fish on hot sheet, add a quick, light drizzle of oil on top of panko crumbs.
Bake 4 minutes on one side, flip and cook until crust is golden, another 3-5 minutes, depending on thickness of fish. When done, slice into "fish stick" pieces.
In bowl, scoop out coconut sticky rice, top with bok choy, mango and pico de gallo. Place fish stick pieces on top, adding lime zest and cilantro or mint garnishes. Sprinkle liberally with ponzu sauce.
I learned to cook with my Gran. I can still see her reading a recipe and figuring out how she would make it better. She was fearless about substituting ingredients--but also knowledgeable. She approached food in the same way she built her antique business--appreciate quality ingredients and workmanship, but don't be a snob. I think I carry those same beliefs in my approach to cooking. I love family style dinners, I love a fancy ladies' luncheon with my wedding china, or a backyard seafood boil to celebrate my husband's birthday...I love to share food with others.