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Crunchy Breaded Fish Poké Bowl

Easy to make for a quick, healthy midweek meal, these homemade Crunchy Fish Poké Bowls that even the pickiest of eaters will love!

5 from 14 reviews

Ingredients

Units
  • 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:

  • 1/4 cup soy sauce
  • 2 cloves garlic, grated
  • 2 tablespoons rice vinegar
  • 2 tablespoons sesame oil
  • 2 tablespoons olive oil
  • Other sauces: (optional)
  • 1/4 cup teriyaki sauce
  • 1/4 cup Sriracha mayonnaise (1/4 cup mayonnaise + Sriracha to taste)

Instructions

  1. Preheat oven to 400F and line a baking sheet with parchment paper.
  2. 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.
  3. Meanwhile, assemble all ingredients in small bowls and arrange on a large table.
  4. In a small bowl, whisk together the ingredients for the soy dressing and place the other sauces in serving dishes if using.
  5. When fish is ready, give fillets a coarse chop and place on a serving platter.
  6. Assemble poke bowls by placing a layer of cooked rice and kale at the bottom and top with favorite toppings.