Creamy Thai Bowl with Walnut Crusted Halibut
This bowl is everything, and one of our new household favorites. It is pretty simple, yet packed with so much interesting flavor. I am not usually a huge fun of peanut sauces, but this one has a great balance!
In my recipes, you will notice that I don’t provide super explicit measurement guidance. I am a big believer in portioning based on what feels right for you, and learning to experiment with your cooking. I don’t measure out spices for example - I season and taste as I go. It has helped me build my cooking confidence, and it will for you too!
Serving Size: 4+
Total Cook Time: 50 min
Prep Time: 15 min
Cook Time: ~35 min
Ingredients
1 large sweet potato
1 head of cauliflower
1 head of red cabbage
1 lb halibut, no skin (or white fish of your choice)
1 egg
1 cup walnuts, crushed
1 cup panko breadcrumbs
brown rice
3 tbsp coconut aminos
3/4 cup peanut butter
1 tbsp rice wine vinegar
1tsp sesame oil
1/2 cup water
Garlic
Paprika
Salt
Pepper
Instructions
Preheat the oven to 425 degrees.
Begin cooking the brown rice, according bag instructions, as this usually takes ~40 minutes.
Prep the vegetables. Thinly slice 1/2 of the head of red cabbage (or as much as you would like) into long strips, cube the sweet potato, and chop up the whole head of cauliflower. Keep them separate as they will be cooked differently.
Toss the cauliflower and sweet potato in olive oil, garlic, salt and pepper, and set aside. This will go in at the same time as the fish.
Next, you can prepare your halibut coating. In one bowl, crack and whisk an egg together. Then in a separate bowl, mix together 1 cup of finely crushed walnuts, 1 cup panko, garlic, and paprika.
Then move onto preparing your halibut filets. First, thoroughly coat the filets in the egg wash, then dip each side of the filet into the walnut/panko mix. Make sure the fish is coated on both sides. Repeat for each filet.
Place each fish on a sheet pan and place in the oven to bake. Bring back out the cauliflower and sweet potato and also add into the oven to roast. These will both take about 15 - 20 minutes, give or take. Turn the fish halfway through. The fish will be ready when it is opaque all the way through.
When the cauliflower and sweet potato are halfway done, begin to sauté the red cabbage in a pan with some olive oil, a couple dashes of coconut aminos, and garlic until softened. This usually takes around 5-8 minutes.
While everything is cooking, make the peanut sauce. Add the peanut butter, coconut aminos, rice wine vinegar, sesame seed oil, water, and dashes of garlic, salt, and pepper into a blender. Blend on high until fully combined. Add more coconut aminos to taste and water to reach desired consistency.
Once everything is cooked, you can plate the bowl. Start with brown rice on the bottom, add heaping scoops of each of the vegetables, the walnut-crusted halibut filet, and top with the Thai peanut sauce. And enjoy!
Eating with your cycle is an empowering way to reclaim your health and food freedom, and I hope this recipe takes you one step farther on that journey.
