Crispy Fish Rice Bowls with Sweet Chili Mayo

If you’re searching for a dish that combines flavor, crunch, and vibrant colors, look no further than these Crispy Fish Rice Bowls with Sweet Chili Mayo. This recipe is not just a feast for the taste buds but also a visual delight. The crispy, golden fish fillets sit atop a bed of fluffy rice, complemented by the crunch of fresh vegetables and finished off with a creamy, tangy sauce that ties everything together. Whether you’re preparing a weeknight dinner or entertaining guests, these rice bowls are sure to impress.

Why You’ll Love This Recipe

First and foremost, the star of the show is the crispy fish. Using white fish fillets, such as cod or tilapia, the delicate meat is coated in a perfectly seasoned breading that fries to a beautiful, golden crisp. Each bite offers a satisfying crunch that contrasts beautifully with the tender fish inside. The blend of spices in the coating – paprika, garlic powder, salt, and pepper – adds depth and flavor, making it hard to resist seconds!

But what truly elevates these rice bowls is the sweet chili mayo. This simple yet scrumptious sauce combines mayonnaise, sweet chili sauce, and lime juice, creating a creamy, zesty dip that enhances the overall flavor profile. The sweetness of the chili sauce balances perfectly with the freshness of lime juice, making every bite burst with flavor.

Additionally, the components of the rice bowl offer a variety of textures and colors. The shredded cabbage adds a refreshing crunch, while the sliced cucumbers bring a coolness that complements the warm, crispy fish. Topped with green onions for a hint of sharpness and served with lime wedges, these bowls are not only delicious but also visually stunning.

Not to mention, this dish is versatile and can be easily customized. Want to make it spicier? Add a drizzle of sriracha! Prefer it vegetarian? Swap the fish for crispy tofu. The possibilities are endless, making this recipe a go-to for any meal occasion.

Why You Should Try This Recipe

This recipe embodies the essence of a balanced meal. With protein from the fish, carbohydrates from the rice, and a hearty dose of vegetables, it checks all the boxes for a nutritious dinner. Plus, it’s easy to prepare, making it perfect for both novice cooks and seasoned chefs alike.

Cooking the fish in panko breadcrumbs gives it an unparalleled crunch that you simply can’t achieve with regular breadcrumbs. Panko is lighter and flakier, ensuring that each fillet is coated in a thin layer that crisps up beautifully in hot oil. The frying process, while seemingly intimidating, is straightforward and can be mastered with practice. You’ll be frying fish like a pro in no time!

Moreover, the sweet chili mayo is a game-changer. You can whip it up in just minutes, and it can be used as a dip for other dishes or a spread for sandwiches. The versatility of this sauce means you’ll find yourself reaching for it again and again, enhancing your meals with its delightful flavor.

Finally, serving these rice bowls is a fun and interactive experience. Each person can customize their bowl with their favorite toppings, making it a perfect dish for gatherings or family dinners. The vibrant colors and textures will entice everyone at the table, ensuring a meal that is not only delicious but also enjoyable to eat together.

Ingredients and Necessary Utensils

Ingredients

• For the Crispy Fish:
  • 1 pound white fish fillets (cod or tilapia)
  • 1 cup all-purpose flour
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 eggs, beaten
  • 1 cup panko breadcrumbs
  • Vegetable oil for frying
• For the Sweet Chili Mayo:
  • 1/2 cup mayonnaise
  • 2 tablespoons sweet chili sauce
  • 1 teaspoon lime juice
  • Salt to taste
• For the Rice Bowl:
  • 2 cups cooked jasmine or basmati rice
  • 1 cup shredded cabbage or coleslaw mix
  • 1/2 cup sliced cucumbers
  • 1/4 cup chopped green onions
  • Lime wedges for serving

Recommended Tools or Utensils

• Large skillet for frying
• Three shallow dishes for dredging
• Spatula or tongs for flipping the fish
• Mixing bowl for the sweet chili mayo
• Measuring cups and spoons
• Knife and cutting board for vegetable prep
• Paper towels for draining fish

Detailed Recipe Steps

Now that you have all your ingredients and tools ready, let’s dive into the cooking process. Follow these steps to create your crispy fish rice bowls!

Step 1: Prepare the Fish

1. Rinse the fish fillets under cold water and pat them dry with paper towels. This step is crucial for achieving a crispy coating.
2. In a shallow dish, combine the all-purpose flour, paprika, garlic powder, salt, and black pepper.
3. In another shallow dish, beat the eggs until well combined. This will act as the binding agent for the breadcrumbs.
4. Place the panko breadcrumbs in a third shallow dish. This is where the magic happens – the panko will give your fish that delightful crunch.
5. Take each fish fillet, dredge it in the flour mixture, shaking off any excess. Next, dip it into the beaten eggs, ensuring it’s fully coated. Finally, roll it in the panko breadcrumbs, pressing gently to ensure they adhere well.

Step 2: Fry the Fish

1. In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat. You can test the oil’s readiness by dropping a small piece of bread into it; if it sizzles, you’re good to go.
2. Carefully place the breaded fish fillets in the hot oil, cooking in batches if necessary. Avoid overcrowding the skillet, as this can lower the oil temperature.
3. Fry the fish for about 3-4 minutes on each side or until they are golden brown and crispy. Use a spatula or tongs to flip the fillets gently.
4. Once cooked, remove the fish from the skillet and drain on paper towels to absorb any excess oil. This will keep your fish crispy!

Step 3: Make the Sweet Chili Mayo

1. In a small bowl, whisk together the mayonnaise, sweet chili sauce, lime juice, and a pinch of salt. This sauce is incredibly simple yet adds a burst of flavor to your dish.
2. Adjust the seasoning to taste. You can add more lime juice for extra tanginess or more chili sauce for sweetness.

Step 4: Assemble the Rice Bowls

1. In serving bowls, place a generous scoop of cooked rice as the base. This will soak up all the delicious flavors from the fish and sauce.
2. Top the rice with crispy fish fillets, followed by a handful of shredded cabbage, sliced cucumbers, and chopped green onions for freshness.
3. Drizzle generously with the sweet chili mayo, and serve with lime wedges on the side for an extra zesty kick.

Frequently Asked Questions

Conclusion

In conclusion, Crispy Fish Rice Bowls with Sweet Chili Mayo is a delightful dish that brings together the best of flavors and textures. With its crispy fish, fluffy rice, and fresh vegetables, it’s a meal that is sure to please everyone at the table. Don’t hesitate to customize it to your liking and make it your own. If you try this recipe, I’d love to hear your thoughts! Please comment below, share this article with your friends, and enjoy your culinary adventure!

For more delicious ideas, check out our recipes for Sweet Teriyaki Beef Skewers and Garlic Butter Shrimp Poppers on our blog. Don’t forget to visit our Pinterest for more inspiration: Crispy Fish Rice Bowls with Sweet Chili Mayo.

Crispy Fish Rice Bowls with Sweet Chili Mayo

Deliciously crispy fish served over fluffy rice, topped with fresh veggies and a tangy sweet chili mayo.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Main Course

Cuisine Asian

Servings 4 servings

Calories 550 kcal

Equipment

• Large skillet
• Shallow dishes for breading

Ingredients

  

Main Ingredients

• 1 pound White fish fillets (such as cod or tilapia)
• 1 cup All-purpose flour
• 1 teaspoon Paprika
• 1 teaspoon Garlic powder
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper
• 2 Eggs, beaten
• 1 cup Panko breadcrumbs
• Vegetable oil (for frying)

For the Sweet Chili Mayo

• 1/2 cup Mayonnaise
• 2 tablespoons Sweet chili sauce
• 1 teaspoon Lime juice

For the Rice Bowl

• 2 cups Cooked jasmine or basmati rice
• 1 cup Shredded cabbage or coleslaw mix
• 1/2 cup Sliced cucumbers
• 1/4 cup Chopped green onions
• Lime wedges (for serving)

Instructions

 

Instructions

• Rinse the fish fillets and pat them dry with paper towels.
• In a shallow dish, combine the flour, paprika, garlic powder, salt, and black pepper.
• Place the beaten eggs in another shallow dish and the panko breadcrumbs in a third dish.
• Dredge each fish fillet in the flour mixture, shaking off the excess. Dip it into the beaten eggs, then coat with panko breadcrumbs, pressing gently to adhere.
• In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat until hot.
• Carefully place the breaded fish fillets in the hot oil, cooking in batches if necessary. Fry for about 3-4 minutes on each side, or until golden brown and crispy. Remove and drain on paper towels.
• In a small bowl, whisk together the mayonnaise, sweet chili sauce, lime juice, and a pinch of salt. Adjust seasoning to taste.
• In serving bowls, place a scoop of cooked rice as the base.
• Top with crispy fish fillets, shredded cabbage, sliced cucumbers, and chopped green onions.
• Drizzle with sweet chili mayo and serve with lime wedges on the side.

Notes

For a healthier option, you can bake the fish instead of frying.

Keyword easy dinner, fish, rice bowl