Hawaiian Fish Aloha Bowl with Pickled Mango | Brewing Happiness

Hawaiian Fish Aloha Bowl with Pickled Mango

This Hawaiian Fish Aloha Bowl with Pickled Mango from Alana Kysar's Aloha Kitchen Cookbook, makes the best tropical dinner!

Course Stuff in a Bowl
Prep Time 30 minutes
Cook Time 25 minutes
Chilling Time 2 days
Total Time 55 minutes
Servings 2
Author Brewing Happiness

Ingredients

Hawaiian Fish

  • 2 filets halibut (sub mahi mahi)
  • 3/4 cup white miso paste
  • 3/4 cup coconut sugar (sub packed brown sugar)
  • 1 cup water
  • 1 cup mirin
  • 1/2 cup rice vinegar
  • 1/4 cup soy sauce (sub liquid aminos)
  • 1/2 inch piece fresh ginger, peeled and grated

Pickled Mango

  • 1 cup water
  • 3/4 cup rice vinegar
  • 1/4 cup apple cider vinegar
  • 3/4 cup coconut sugar (sub cane sugar)
  • 1 tsp Hawaiian salt (sub pink Himalayan sea salt)
  • 1 large unripe green mango

Papaya Seed Dressing

  • 1/2 large ripe papaya
  • 2 tbsp fresh lime juice
  • 1/2 tsp Dijon mustard
  • 1 shallot, peeled and finely chopped
  • 1/4 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1 tbsp coconut sugar (sub cane sugar)
  • 1/4 cup neutral oil, like grapeseed or avocado oil

Aloha Bowl Ingredients

  • 1 cup jasmine rice
  • 1 1/2 cups water
  • 1 tbsp butter
  • sea salt, to taste
  • 1/4 red cabbage, cut into thin ribbons
  • 1 lime, juiced
  • 2 cups mixed greens
  • 2 tbsp scallions, diced
  • sesame seeds, for garnish

Instructions

Hawaiian Fish

  1. In a small saucepan, whisk together the miso paste, coconut sugar, water, mirin, rice vinegar, soy sauce, and ginger. Bring to a simmer over medium heat, whisking occasionally. Turn the heat to low and simmer until the mixture has thickened and reduced by a quarter or so, 45 minutes to 1 hour. Let cool completely. 

  2. Place fillets in a gallon-size ziplock bag and pour the cooled sauce over them. Seal and transfer the bag to the fridge to marinate for 2 to 3 days, turning the bag every 24 hours. 

  3. Remove the bag fromt he refrigerator and let sit at room temeperature for 30 minutes. 

  4. Preheat the broiler and raise your oven rack to the top spot; it should be 6 to 8 inches from the coils. Line a rimmed baking sheet with aluminum foil, dull side up. 

  5. Wipe off any excess sauce from the top of the filets and arrange them skin side down, on the foil-lined baking sheet. Broil until the fish flesh is almost opaque, 8 to 10 minutes. 

Pickled Mango

  1. In a small nonreactive saucepan, combine the water with both vinegars, the sugar, and salt and bring to a boil. When the sugar and salt have dissolved, remove the pan from the heat and let cool to room temperature. 

  2. Peel the mangoes using a vegetable peeler. If your mango is too soft to peel with the peeler, that means it's too soft to pickle; you need to use firm, unripe, green mangoes for this. Slice the mangoes into 3/4-inch strips, carefully avoiding the seed in the middle and separating as much fruit from the seed as possible. Place the mango slices into a 1/2-gallon glass jar. Set aside. 

  3. Pour the cooled vinegar mixture over the mango slices and cover the jar with a lid. Store in the refrigerator for 3 days before serving. If stored in an airtight container, it will keep refrigerated for several weeks. 

Papaya Seed Dressing

  1. Ina  blender, combine the flesh and seeds of the papaya with the lime juice, Dijon mustard, shallot, salt, pepper, sugar, and oil and process on high speed for 1 1/2 to 2 minutes, until smooth. Use right away , or transfer to an airtight jar or bottle and store int he refrigerator for up to 1 week. 

Aloha Bowl

  1. In a medium heat a medium pot over high heat and add rice, water, butter, and a generous amount of sea salt. Bring to a boil. Once boiling, cover, and reduce heat to low for 15 minutes. After 15 minutes, remove from heat, keep covered and let sit for 10 minutes before fluffing with a fork and serving. 

  2. In a medium bowl, add shredded cabbage and sprinkle with lime juice and a pinch of sea salt. Use your hands to massage the cabbage until it is tender. 

  3. Divide your mixed greens, rice, Hawaiian fish, and cabbage between two bowls. Top with pickled mangos, scallions, sesame seeds, and papaya seed dressing. 

  4. EAT UP. 

Recipe Notes

*Marinade for fish makes enough to cover up to 4 fillets, if you would like to make more. 

**Both the fish and the pickled mango need to be prepared 2-3 days before serving, so plan ahead!