Have you ever had a meal somewhere that you are just obsessed with? Like once you have it you want it again the next day only you ate it all so there are no left overs? And you don’t really have time to get there?? Well that’s me with the Banh Bowl at local Robie Street Station. I’ll be honest I eat out quite a bit, and sometimes I almost see it as a challenge like.. how can I figure out what’s in this recipe and make it myself. I feel like people who take cars apart and put them back together would understand this logic.
Despite my adventures in copy cat recipes I’m also pretty busy so I don’t have a ton of time to fuss with recipes, so I really need something that’s easy.
So when the folks at Janes touched base to do some recipe development I knew EXACTLY what recipe I wanted to try and make with the Janes ultimates Battered Haddock.
Having been familiar with the Janes product line (we get the grilled chicken burgers quite often) I was excited to create something for the brand that is such a staple in our house. We are both super busy so it’s nice to have items on hand that are ready for anything!
The Janes Battered Haddock is caught off the shores of the North Sea – only the highest quality fillets are chosen for Janes and then wrapped in a toasted wheat crumb batter. Pair with vegetables or salad for a quick and delicious meal.
And they couldn’t be easier to prepare simply bake on 425°F (220°C) for 10 minutes; flip, then cook for 10 to 15 more minutes!
Free of trans fat, low in saturated fat, The Janes Battered Haddock is both a source of Omega-3 and Omega-6, so a really good dose of healthy fats, and guys it’s so so delicious.
BAKED FISH BANH MI BOWL RECIPE
for pickled veggies:
1/4 cup EACH: water AND rice vinegar
2 tablespoons of granulated sugar
1 teaspoons salt
1-2 cups grated carrot
Janes ultimates Battered Haddock
1 tablespoon EACH: sugar, sriracha, rice vinegar, lemongrass paste, AND fish sauce (see note)
1/4 cup low sodium soy sauce
1 small onion, quartered
Pickled jalapeño, sliced (to taste)
4 cloves garlic, pressed
1/2 bunch cilantro leaves + stems
1 tablespoon sesame oil
Sriracha mayo (used store bought but you can make your own with sriracha, mayo, and lime juice), Chopped peanuts, Lime wedge, or Sesame seeds
To pickle veggies combine carrots, water, sugar, rice vinegar and salt in a mason jar and make sure veggies are covered in the liquid. Allow to soak for at least 30 minutes and ideally for 1-2 hours, covered, in the refrigerator.
Bake Janes ultimates Battered Haddock according to directions.
For sauce whisk together sugar, sriracha, rice vinegar, lemongrass paste, and fish sauce (optional) with 2 tablespoons of water, and soy sauce in a bowl; set aside.
In a skillet add a splash of sesame oil, then onions, garlic, jalapeños, and cilantro to the pot and add sauce let cook for 2 minutes stirring so nothing sticks. Set aside.
Cook Noodles or rice as per package instructions and drain.
Combine sauce and noodles together to preference (could also add cut up fish in there too if you wanted). I don’t like a lot of sauce (sometimes I skip this step), but I know that not everyone is of the same opinion. Add as much or as little as you like 🙂
Place the rice noodles, rice or quinoa in a bowl, top with cucumbers, the baked fish, pickled veggies, sliced jalapeños, chopped cilantro, and drizzle with sriracha mayo and a pinch of sesame seeds or peanuts if desired. Garnish with a lime and enjoy right away or also enjoy cold!
Hope you enjoyed today’s recipe post! And for those of you who are interested in trying some Jane’s ultimates Products for yourself simply comment below for a chance to win some coupons!
This post was sponsored by Janes; however all opinions expressed are my own.