Sakana Bliss Bowl – A One-Skillet Meal
Cooking is easy.
Did you just quizzically raise an eyebrow and think “Yea right!” to yourself?
Ok fine. Let me rephrase that for you. Cooking CAN be easy.
Look. I know it might not be inherently easy because, well…there are the ingredients to consider, and then the chopping and the roasting, the boiling, the steaming, the sautéing and of course…the mountain of dishes left over after each kitchen escapade. Whoo! That was a mouthful (even for me).
To be honest, spewing all of those cooking related adjectives makes me really not want to cook either.
But what if I told you that you could do it in one pan? Yes. I said ONE PAN.
That would shorten the above list to something that sounds a bit more like this: chop, sautée, eat.
Notice there’s no mention of a “mountain of dishes”.
Sooo…how do ya like them apples?!
If I’ve struck your fancy, then keep reading and scrolling my friend because below you will find a recipe for the Sakana Bliss Bowl, an asian-inspired cod fish and zucchini pasta meal that requires ONLY ONE SKILLET (and can be made in under 15 minutes, but don’t hold me to that part…I chop kinda fast)!
Now if you’ll excuse me, I’m going to clean my ONE dirty dish 😉
- 1-2 cod fillets (4 oz)
- 1/2-3/4 c coconut flour
- 1/8 tsp salt
- 1/8 tsp ginger
- 1/8 tsp curry
- 1-2 eggs (depending on size)
- 1/4-1/2 C coconut oil
- 1 zucchini (julienne or spiralized)
- 1/4-1/2 shallot
- 2 tps coconut aminos
- 1 tbs red boat fish sauce
- 1/2 tbsp coconut or rice vinegar
- 1/2 tbsp raw honey
- 1 tspn sesame seeds
- scallions (optional)
- cilantro (optional)
- a dollop of sriracha (optional)
- a drizzle of sesame oil (optional)
- Mix your coconut flour and spices together on a large-ish plate
- Crack the egg in a separate bowl (wide enough to dunk the cod fillets) and mix
- Chop you shallots finely and set aside
- Manually julienne or cut it in half and spiralize or use a hand-held julienner/carrot peeler to cut your zucchini and set aside
- Mix the coconut aminos, fish sauce, coconut or rice vinegar and honey together in a separate bowl and set aside
- Heat the pan on Medium heat and toss in your coconut oil.
- While that's heating up, give you cod fillets a good dusting of the coconut four mixture on both sides. Make sure every inch is covered so that the egg sticks to it. Dunk your cod fillets (one at a time) in the egg. Make sure both sides are covered with egg and use your fingers to slide of the excess egg.
- Test the oil real fast by running your fingers under cold water and flicking a tiny bit into the pan (stand back when you do this so you don't burn yourself!). If it sizzles, add your battered cod fillets to the pan.
- Cook for 2 minutes on the one side. Flip and cook for 1 minute. Add the zucchini on top of the cod fillets (if a little spills over and hits the oil, it's sooo not a big deal), cover the pan and let cook for 1 minute. Now you're steaming the zucchini!
- Grab 2 plates or bowls while you're waiting for the timer to buzz. When it does, turn it off! Lol. Just kidding. I know you can figure that part on your own.
- Simultaneously turn off the stove and get your cod out of the pan FAST and let it rest on one of the plates/bowls you whipped out! Add the steamed zucchini to your serving bowl and pour the shallots and the sauce we made earlier (with coconut aminos and fish sauce and such) over the zucch and mix. Sprinkle the sesame seeds on top and toss one more time.
- Now place the cod fillets on top and garnish with cilantro, scallions, sriracha and sesame oil if you like. And that, my friends, is a bad-ass bowl of cod fish and zuc bliss!