Mixed Fish Bowl Recipe – Asian Special
Mixed Fish Bowl is a delightful Asian-inspired dish that combines tender chunks of assorted fish marinated in soy, ginger, garlic, and sesame, served over fluffy rice with fresh vegetables such as cucumber, avocado, carrots, and green onions. This bowl balances protein, greens, and flavor in every bite, making it perfect for a quick lunch, dinner, or meal prep. With the right combination of spices and sauces, this Mixed Fish Bowl Recipe becomes a vibrant, nourishing, and customizable meal that suits many tastes.
- Prep Time20 min
- Cook Time20 min
- Total Time40 min
Mixed Fish Bowl Ingredients:
- 1 lb mixed seafood (such as shrimp, scallops, squid, and firm white fish like cod or tilapia), cleaned and cut into bite-sized pieces
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Juice of 1 lemon
- Cooked rice or salad greens, for serving
How to make Mixed Fish Bowl:
Prepare the Seafood: In a bowl, combine the mixed seafood with olive oil, salt, pepper, paprika, garlic powder, onion powder, and lemon juice. Toss well to coat evenly.
Cooking: Heat a large skillet over medium-high heat. Add the marinated seafood mixture in batches (to avoid overcrowding) and cook for 2-3 minutes per side, or until seafood is cooked through and nicely browned. Remove from skillet and set aside.
Assembly: Serve the cooked seafood over a bed of rice or salad greens. Drizzle any remaining pan juices over the top.
Recipe Notes:
Choose firm, white fish or a mix of fish types that hold up well—salmon, snapper, cod, or mahi-mahi work great.
Marinate fish for at least 15-30 minutes in a blend of soy sauce, ginger, garlic, sesame oil, and optional citrus to deepen flavor.
Use freshly cooked rice (jasmine or sushi rice) and keep warm before assembly.
Include crunchy vegetables like cucumber, carrots, radish, or snap peas for texture contrast.
Avocado adds creaminess; slice just before serving to keep fresh.
Garnish with sesame seeds, green onions, or chopped cilantro for aroma and presentation.
Serve with sauces on the side or drizzle lightly (e.g. a soy-ginger glaze or spicy mayo) so flavors stay balanced.
Best eaten fresh, but you can meal prep by storing components separately—rice, fish, and veggies—to retain texture.
