This Poké Bowl recipe is brought to you by Gorton’s Seafood. Thank you for supporting the brands that encourage my creativity.
Do you love serving colorful, vibrant meals that the whole family will enjoy? Homemade Poké Bowls are the way to go!
If you’ve been on Instagram or Pinterest in recent weeks, you might have noticed that poké bowls (pronounced poh-kay) are everywhere! With restaurant chains popping up wholly dedicated to poké, this dish is more available than ever. They are the latest craze, and I for one am not complaining.
As you can see from the video below, these poké bowls are super easy to make, filled with protein from Gorton’s Crunchy Breaded Fish and have lots of colorful veggies.
Ever since my husband and I went to Hawaii last year, I have had a slight craving for them, on the regular! So of course, whenever I’m in New York, poké bowls are a must!
My kids, on the other hand, do not seem to have the poké fever. As good as they are about eating (some) vegetables, they haven’t entirely acquired the taste for sushi or raw fish yet, something that would keep them from trying a delicious meal.
They do, however, LOVE Gorton’s breaded fish. Oldest trick in the mom playbook, merely swap out whatever your kids don’t like in a dish and boom! It looks completely different, and they’re all over it.
This thought, “hey, maybe I can just swap out the raw fish with crispy, flaky fish they already like” is what brought me to create this poke bowl using Gorton’s Crunchy Breaded Fish Fillets. They are crispy on the outside, flaky, provide lots of protein and fit into this meal idea perfectly!
Since the fish fillets cook in about 20 minutes, these poke bowls come together in a matter of minutes, for a speedy, delicious and trendy mid-week meal.
What’s great is that everyone gets to build their own bowls and select from the veggies offered, helping them select their favorite poké builders and learning to make great food choices.
Much like many Hawaiian dishes, this poké bowl is a melting pot of flavors. Pineapple, soy sauce, spicy mayo… Oh my! my mouth is watering again!
What’s fun about these poké bowls is the endless possibilities of toppings to be enjoyed. This recipe is just the tip of the iceberg! It’s easy to mix and match the veggies and other ingredients to you and your child’s liking; all while adding a serving of protein with the breaded fish.
Poké bowls are similar to taco night. All you have to do is prepare the protein, break out the fresh ingredients, and have everybody assemble their own!
Yum, now I want crunchy fish tacos. Something that’s easy to make with the crunchy breaded fish fillets. Oh, the possibilities!
If you feel the same way that I do about poké bowls, you’ll surely be working this recipe into your routine. Having the ingredients on hand makes for a healthy, quick, and painless dinner rescue.
What are some fun dishes you serve at home with fish?
PrintCrunchy Breaded Fish Poké Bowl
- Yield: 4 servings
Ingredients
- 8 Gorton’s Crunchy Breaded Fish Fillets
- 1 cup chopped pineapple
- 1 cucumber sliced
- 12 ounces matchstick carrots
- 1 avocado, sliced
- 5 ounces kale, finely chopped
- 2 cups cooked rice
- 1 bunch cilantro, chopped
- 1 cup edamame beans, thawed
Dressing:
- ¼ cup soy sauce
- 2 cloves garlic, grated
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 2 tablespoons olive oil
- Other sauces: (optional)
- ¼ cup teriyaki sauce
- ¼ cup Sriracha mayonnaise (¼ cup mayonnaise + Sriracha to taste)
Instructions
- Preheat oven to 400F and line a baking sheet with parchment paper.
- Place fish fillets on baking sheet and bake, for 22 to 24 minutes, making sure to flip the fish half way through. Once coating is golden brown and crispy, remove from oven.
- Meanwhile, assemble all ingredients in small bowls and arrange on a large table.
- In a small bowl, whisk together the ingredients for the soy dressing and place the other sauces in serving dishes if using.
- When fish is ready, give fillets a coarse chop and place on a serving platter.
- Assemble poke bowls by placing a layer of cooked rice and kale at the bottom and top with favorite toppings.
Sherri
Hi Laura! I’m making this tonight. My additions are some grated ginger to the dressing just because I love ginger in anything poke related.. I also made my version of a sriracha Mayo using Greek yogurt as I’m allergic to eggs so no Mayo in our house.
I’ll air fry the fish and add some Chinese five spice to them with a little oil before air frying.. it makes the fish extra crunchy and as a tiny bit of spice! Oh and there’s no kiddos here but I’m always looking for meatless Monday meals!
Thanks
Laura Fuentes
What a brilliant substitution/addition, Sherri. Yogurt works instead of mayo too! No need for kiddos to enjoy my recipes. Thank you for sharing how much you liked it.