White Fish Bowl Recipe

Prep the fish

Pat the white fish fillets dry with paper towels and cut into 1"–1.5" cubes or leave whole if preferred. Place in a bowl.

Add olive oil, lemon zest, lemon juice, minced garlic, smoked paprika, kosher salt and black pepper. Toss gently to coat. Let marinate 10–15 minutes while you prepare other components (no more than 30 minutes for delicate white fish).

Heat a nonstick skillet over medium-high heat until hot. Add a thin film of oil or a quick spray. Add the fish pieces in a single layer and sear 2–3 minutes per side until opaque and golden (internal temperature 135–145°F / 57–63°C depending on fish). For whole fillets, total cook time 4–6 minutes per side depending on thickness. Remove from pan and set on a plate; rest 2 minutes, then flake into bite-sized pieces if not already cubed.

If using cooked rice or quinoa already prepared, reheat gently. To cook fresh: rinse 1 cup short-grain brown rice or quinoa and combine with 2 cups water and 1/2 tsp salt in a saucepan (adjust water to package directions). Bring to a boil, reduce to low, cover and simmer until tender (brown rice ~40–45 minutes; quinoa ~15 minutes). Fluff with a fork and divide into bowls so each bowl has ~1 cup cooked grain.

While grains cook, prepare vegetables: thinly slice cucumber into half-moons (about 1/2 cup), shred carrots, thinly slice green onions (reserve some green tops for garnish), halve and pit avocado and slice, and rinse baby spinach and pat dry.

Assemble bowls: place cooked grain in the bottom of each bowl (about 1–1 1/2 cups). Arrange spinach, cucumber, shredded carrots and avocado slices in sections on top of the grain. Add the cooked flaked fish over the center or to one side. Spoon pickled ginger in a small mound if using and sprinkle toasted sesame seeds and chopped cilantro over the bowl.

In a small bowl or jar, whisk together soy sauce, rice vinegar, sesame oil, honey or maple syrup, lime juice, grated ginger and chile flakes until combined. Taste and adjust: add more sweetener for balance or extra lime for brightness.

Drizzle dressing over each assembled bowl (about 1–2 tablespoons per bowl) or serve on the side. Alternatively toss a portion of the grain and spinach with dressing before arranging for more evenly distributed flavor.

Finish with additional sesame seeds, chopped cilantro and lime wedges on the side. Squeeze lime over just before eating.