Fish Burrito Bowl
This fluffy, flavorful, flakey and with a little kick of spicyfish burrito bowl is what summer lunches are all about!
I love burrito for it's flavorful ingredients and its chewy tortilla. However, I need a good skill to eat without being messy and eating an entire wrap can be much of quantity for me.
For this reason, I chose to eat a burrito bowl. It's less messy and less heavy. It's visually more appetizing when you add a few colorful ingredients.
I love this purple cabbage slow for its crunchy and sweetness. To make it yummier, I add some frozen corns. Its popping texture will satisfy every bite you eat. I use them for my tacos, too. The flavor is not overpowering but rather well blended in to other ingredients harmoniously. I get to add any beans I have at home either from a can or dried beans that was cooked with leftover broth from my husband's Paella/Fideua. Mexican seasoned long grain brown rice gives good fluffiness to this bowl. Also, well battered fish gives me flakey/crunchy texture in mild flavor. Last but not least without this creamy guacamole, we can't talk about Mexican nor Tex-Mex cuisine! This guacamole brings all these ingredients together and complete the dish! Later, you can add sour cream, pieces of jalapeños or some pico de gallo depending on your preference or your mood of the day.
Fish Burrito Bowl
Ingredients
- Battered Fish
- 4 (4 oz or 125g)cod or haddock (Either frozen or fresh. If frozen, defrost first.)
- 1 can(12 oz) beer
- 1-1/2 cup flour
- frying oil
- Cabbage Slaw
- 3 red cabbage leaves from medium head
- 1/4 cup corn kernel
- white vinegar
- olive oil
- Mexican Rice
- 1 cup long grain rice
- 1 clove garlic
- 1/2 onion
- 1 can diced tomatoes
- ground cumin
- smoked paprika
- Guacamole
- 2 avocados
- 1 lime
- 1 cup cooked beans (pinto or black)
- Common Ingredients
- 1 lemon
- spring onion
- garlic powder
- cilantro
- salt
- pepper
- jalapeños(optional)
Instructions
- Battered fish
- Rinse fish, pat dry and season with salt and pepper.
- Preheat oil for frying.
- Prepare 2 bowls. In a first bowl, combine 1/2 cup of flour, 2 tsps garlic powder, a good pinch of salt and pepper. In a second bowl, combine 1 cup of flour, 3 tsps garlic powder, a good pinch of salt and pepper.
- In the second bowl, gradually mix in beer until a thin batter is formed. Rest it for 15 mins.
- Coat dried fish with the seasoned dry flour then transfer to the beer batter.
- Check the oil temperature by dropping a bit of batter. If the batter start bubbling and rise up after 1-2 seconds, it's ready to fry. Fry fish until both sides are brown. Drain on paper towels.
- Cabbage Slaw
- Clean cabbage and slice thinly in a bowl.
- Add corn kernel to the bowl.
- Add 2-3 tbsps of vinegar, 2 tbsps of cilantro, 2 tbsps of olive oil, a pinch of salt and pepper. Mix them all together and leave it for at least 15 mins.
- Mexican Rice
- In heated frying pan, add 2 tbsps of oil, cut onion and minced garlic. Cook for 3 to 4 mins.
- Reduce the heat and add cleaned rice. Stir the rice to toast about 3 mins.
- Add water 1-1/2 cups of water, diced tomatoes, 1 tsp of cumin, a pinch of salt and pepper. Bring water to a boil then reduce the heat to low to simmer until the rice is well done about 20 mins.
- Guacamole
- In a bowl, mash together the avocados, 1/2 lime juice, 1 tsp of cilantro, 1 tsps of garlic powder, a pinch of salt and pepper.
- The Bowl
- In a bowl, put 1/4 of each prepared components to assemble your delicious meal! Add some jalapeños, a pieces of lime wedge, chopped spring onion to enhance the flavor.