Sablefish Rice Bowl Recipe

Name: Sablefish Rice Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 x 120g portions of brined sablefish (see recipe); 2 cups cooked brown rice (see recipe); 120 ml charred scallion vinaigrette (see recipe); 1 lrg Avocado (peeled and sliced); 60g daikon sprouts; 20g picked cilantro; 20g chopped scallion; 120g julienne carrot; 120g julienne red cabbage; 120g bean sprouts; Sablefish Brine; 435mL low sodium soy; 250mL water; 250mL sake; 187.5mL brown sugar; 2 thai chili; 1 bunch cilantro; 1 lrg kuckle ginger peeled and rough chopped; 3 garlic cloves chopped; Zest of 1 orange; Brown Rice; 250mL Brown Rice; 625mL Water; Charred Scallion and Ginger Vinaigrette; A; 188ml canola; 125ml scallion ( mince); 88ml ginger ( brunoise); 1/4 red onion (brunoise); B

Servings: persons

4 x 120g portions of brined sablefish (see recipe)
2 cups cooked brown rice (see recipe)
120 ml charred scallion vinaigrette (see recipe)
1 lrg Avocado (peeled and sliced)
60g daikon sprouts
20g picked cilantro
20g chopped scallion
120g julienne carrot
120g julienne red cabbage
120g bean sprouts
Sablefish Brine
435mL low sodium soy
250mL water
250mL sake
187.5mL brown sugar
2 thai chili
1 bunch cilantro
1 lrg kuckle ginger peeled and rough chopped
3 garlic cloves chopped
Zest of 1 orange
Brown Rice
250mL Brown Rice
625mL Water
Charred Scallion and Ginger Vinaigrette
A
188ml canola
125ml scallion ( mince)
88ml ginger ( brunoise)
1/4 red onion (brunoise)
B
1 tsp salt
125ml dark soy
1T hoisin
75ml brown sugar
3 limes ( juice of)
20ml fish sauce
1tsp sesame oil
1T sriracha
65ml rice wine vinegar

1
Sablefish Brine
2
Dissolve sugar in water and combine all remaining ingredients, steeping overnight ideally. Brine fish for 8 hours
3
Brown Rice
4
Bring rice and liquid to a boil. Reduce heat to low and simmer, covered, until tender and most of the liquid has been absorbed, 40-50 minutes. Let stand 5 minutes, then fluff with a fork. Keep warm.
5
Charred Scallion and Ginger Vinaigrette
6
Bring Canola up to the smoking point in a pot and pour over rest of A, be sure to this in a deep half hotel pan, taking extreme caution.
7
While warm whisk in the rest of B to combine, cool and divide in 1L delis
8
ASSEMBLE
9
Ensure rice, vinaigrette, and all veg is cut and ready to serve
10
Roast sablefish in a 400F oven until cooked
11
Spoon 0.5 cup of brown rice onto each plate and garnish around outside of rice with all vegetable garnishes.
12
Drizzle 30ml of vinaigrette over rice and vegetables and top with warm fish, serve immediately.

1015

kcal

Calories

Fat

233

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 39 ingredients. The key ingredients include: 4 x 120g portions of brined sablefish (see recipe), 2 cups cooked brown rice (see recipe), 120 ml charred scallion vinaigrette (see recipe), 1 lrg Avocado (peeled and sliced), and more.

Yes, Sablefish Rice Bowl falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sablefish Rice Bowl

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