Fish Taco Bowl

also called fish taco bowl · baja bowl · blackened fish bowl · fish bowl · taco bowl · rice bowl · fish tacos without the tortilla

The table

Blackening is a spice crust, not burnt fish: the pan toasts the rub before the fillet cooks, about three minutes a side.
1 1/2 lb(680 g; in 4 pieces)cod filletspress the rub onsear 6 min in a smoking panbuild it, fish along one side
2 Tbscajun seasoning
1/2 tspkosher salt
1 1/4 cups(250 g; rinsed)long-grain white ricesimmer 18 min, rest 10 min, lime last
2 cups(475 mL)water
3/4 tspkosher salt
1(juiced)lime
3 cups(shredded fine)red cabbagemacerate 15 min, until it slumps
1(juiced)lime
1/2 tspkosher salt
1/3 cup(chopped)cilantro
1(sliced)avocado
2 Tbspickled jalapeños
1(in wedges)lime
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.16 things to get out.

Pans and tools

Before anything else

2press the rub on

4simmer 18 min, rest 10 min, lime last

5macerate 15 min, until it slumps

6build it, fish along one side

goes in with what steps 3, 4 and 5 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 28 min2 of 5 steps give no time
Needs you
about 6 min
If you get it wrong
Narrow — cod is done as the flakes part, and a minute past that it dries out and shreds into the rice

  1. simmer 18 min, rest 10 min, lime last

    28 minwalk awayfrom the start

  2. press the rub on

    not timedfrom the start

  3. macerate 15 min, until it slumps

    15 minwalk awayfrom the start

  4. sear 6 min in a smoking pan

    6 minneeds youfrom the start

  5. build it, fish along one side

    not timed28 min in

You'll need cast iron skillet

Goes with

See how it is written
>> title: Fish Taco Bowl
>> category: Rice, Beans & Grains
>> tags: cod, rice, cabbage, blackened, mexican, skillet, bowl
>> counters: The Bowl Shop
>> aka: fish taco bowl, baja bowl, blackened fish bowl, fish bowl, taco bowl, rice bowl, fish tacos without the tortilla
>> pairs-with: cajun-seasoning, crema-mexicana, salsa-verde-cruda, guacamole
>> servings: 4
>> time: 50 min
>> slack: narrow — cod is done as the flakes part, and a minute past that it dries out and shreds into the rice

>> step: Blackening is a spice crust, not burnt fish: the pan toasts the rub before the fillet cooks, about three minutes a side.
Blackening is a spice crust, not burnt fish.

>> step: simmer 18 min, rest 10 min, lime last
Simmer @long-grain white rice{1 1/4%cups}(250 g; rinsed) in @water{2%cups}(475 mL) with @kosher salt{3/4%tsp} covered ~simmer{18%min}, then ~rest{10%min} off the heat and fork through @lime{1}(juiced).

>> step: press the rub on
Coat @cod fillets{1 1/2%lb}(680 g; in 4 pieces) in @cajun seasoning{2%Tbs} and @kosher salt{1/2%tsp}, pressing it onto both faces.

>> step: sear 6 min in a smoking pan
Sear @&(~1)cod{} in a smoking-hot #cast iron skillet{} ~sear{6%min}, turning once, until the crust is near black and the fish flakes, then break it into large pieces.

>> step: macerate 15 min, until it slumps
Toss @red cabbage{3%cups}(shredded fine) with @lime{1}(juiced), @kosher salt{1/2%tsp} and @cilantro{1/3%cup}(chopped), then leave it to ~macerate{15%min}, until it slumps and turns bright.

>> step: build it, fish along one side
Spoon @&(~4)lime rice{} into four bowls, pile @&(~1)cabbage{} along one side and @&(~2)blackened cod{} along the other, and finish with @avocado{1}(sliced), @pickled jalapeños{2%Tbs} and @lime{1}(in wedges).