Restaurants featuring rice and noodle bowl dishes are sprouting all over the world. Be it in a mall in the countries in Asia or here in the United States. It is however nothing new in Asian countries. The Japanese have eaten their soba noodles in bowls and the Chinese their fried rice. Filipinos love slurping their hot sinigang soup from bowls also.
This recipe is one of my go to recipes for any fish fillets I have, like tilapia and haddock for example. The Thai sauce consisting of fish sauce, soy sauce and sugar brings out the delicious taste of the fish as well as the vegetables. One can use any variety of vegetables and aside from the ones I used in this recipe one can add eggplant and even mushrooms.
Thai Fish Veggie Rice Bowl
Ingredients
- 2 lbs haddock fillets, cut in 2 inch pieces (one can use also tilapia fillets or other type of fish fillets)
- 1/2 cup flour
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 3 tbsps oil
- 1 lb green beans (cooked in the microwave)
- 2 whole red and yellow peppers (any color will work)
- 1 large onion, sliced
- 4 cloves garlic, minced
- 1/4 tsp red pepper flakes or to taste
- 6 tbsps fish sauce
- 2 tbsps soy sauce
- 2 tbsps sugar or splenda
- fresh or dry basil (optional)
- cooked white or brown rice
2. Heat 2 tbsp oil in a saute pan at medium heat and pan fry the fish till done. Put the fish in a plate and put it aside covered with foil.
3. Combine the red pepper flakes, fish sauce, soy sauce and sugar in a bowl and set aside.
4. Place 1 tbsp oil in the same skillet. Saute the onion, garlic and peppers. Add the cooked green beans and heat through. Carefully place the cooked fish on top of the vegetables.
5. Pour over the prepared sauce over the fish and into the vegetable mixtures and heat the mixture just to warm the fish.
6. Place cooked brown or white rice in a bowl. Place one or two pieces of the fish and vegetables to each bowl and serve. You can place dry or fresh basil on top.
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