Cooked Sablefish Poke-Style Bowl with Soy-Ginger Dressing
A sablefish rice bowl with crisp vegetables
This poke-style bowl uses fully cooked sablefish, warm rice, cucumber and avocado. The soy-ginger dressing is kept separate from the raw fish so it can go straight onto the finished bowl.
Use sablefish fillets. This recipe does not assume that ordinary frozen or dry-aged fish has been processed for raw consumption.
Ingredients for two bowls
- 8 oz sablefish fillet, checked for bones
- 1 tsp neutral oil for cooking
- 2 cups freshly cooked rice
- 1 avocado, sliced
- 1 cup sliced cucumber
- ½ cup shredded carrot
- ½ cup cooked, shelled edamame
- 2 tbsp pickled ginger
- Sliced scallions and sesame seeds
Dressing
- 2 tbsp reduced-sodium soy sauce
- 1 tbsp sesame oil
- 1 tsp rice vinegar
- 1 tsp honey or maple syrup
- 1 tsp grated ginger
- 1 small garlic clove, finely grated
Method
- Whisk the dressing in a clean bowl and set it aside. Prepare the vegetables with clean utensils.
- Pat the fish dry and brush with the cooking oil. Bake in a lightly oiled dish at 400°F, checking after about 10 minutes and continuing until the thickest part reaches 145°F.
- Remove skin if desired, check again for bones and gently separate the fish into large flakes. Cooking the portion whole makes it easier to check the center than searing tiny cubes.
- Divide the rice and vegetables between two bowls. Add the fish and drizzle with the dressing. Finish with scallions, sesame seeds and pickled ginger.
Tahini-soy and kimchi variations
For four bowls, whisk 2 tbsp tahini, 2 tbsp soy sauce, 1 tsp honey, 1 tsp sesame oil, juice of half a lemon and enough water to make a pourable dressing. Use this instead of the soy-ginger dressing, with roasted zucchini and peppers. Keep it separate from raw fish.
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For a kimchi version, warm 1 cup chopped kimchi with 2 cups freshly cooked rice and divide among four bowls. Top with fully cooked miso-marinated sablefish, scallions and sesame seeds. Check kimchi labels for fish or shellfish ingredients. For a tortilla meal, try chipotle-lime sablefish tacos and Veracruz-style fish.
Adjust the bowl
Use brown rice if you prefer, add radish for crunch or serve with a little spicy mayonnaise. Soy sauce and optional toppings change the salt content; start with a small drizzle and add more at the table.
Assemble just before serving. Refrigerate perishable components promptly if preparing ahead, and store the rice, fish and vegetables separately. For another lunch, try sablefish tacos or a lemon-Dijon sablefish sandwich.
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Food-safety reference: FDA seafood handling and cooking guidance. Cook fresh or thawed fish to 145°F in the thickest part; cooking times below are estimates and vary with thickness and equipment.
Browse Sablefish and the full Fish collection.
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