I have been slack-a-lackin’ at cooking this week (in my defense, I was sick). However, I did manage to get myself together and come up with a fish bowl–or imitate one. If you haven’t figured it out already, I’m a big Disney World fan, and I swear this isn’t a Disney food blog, but I do love to eat there. In one of my recent posts, I mentioned the Satu’li Canteen in Animal Kingdom’s Pandora. The sustainable fish bowl is at the top of my list for favorite Disney meals. I decided to try to make my own version, and it came out pretty well–I’ve been eating it for a “healthy” lunch the last two days.
I’m not 100% sure what they bread their fish with, but it’s not that important. The base (red and sweet potato hash) and the creamy herb dressing are the crux of it all. The hash is pretty easy to copy–red and sweet potatoes, red bell pepper and onion–and the creamy herb dressing can really be whatever you want. I just pulled out a few herbs and spices and started mixing and tasting until I came to a result I liked.
I used tilapia for this because it’s cheap, has a mild taste and holds together pretty well. I think Disney uses cod, which I might use next time I make this. For the breading I used Panko, parsley, cayenne pepper, and cheddar cheese. I may have forgotten to salt the fish…at least it wasn’t over salted and that’s an easy fix.
Actually cooking and putting this fish bowl together is easy, but I’m a slow prepper so chopping up my potatoes and getting the dressing just right took me way too long. I also don’t like potato skins (especially on sweet potatoes) so I peeled them too. 😏 Once everything was cooked and ready to plate, and I had realized that I forgot to salt the fish, I put the pieces together in a bowl and I was pretty impressed with my total lack of ingenuity–I copied this dish after all– and my ability to make a tasty dressing and really good hash. So without further babble, here’s the recipe.
Sweet & Red Potato Hash
- 2 Large Sweet Potatoes, cubed
- 4 Red Potatoes, cubed
- 1 Sweet or Vidalia Onion, diced
- 1 Red Bell Pepper, skin removed and diced
- Salt & Pepper to taste
- 2 Tbs Olive Oil or Butter
- In a saucepan over medium high heat, warm up the oil or butter until it sizzles (drop a little water in to test). Cook down the onion and bell pepper until onions are translucent.
- Add the potatoes and cook over medium heat until they’re soft, but not mushy. Season with salt and pepper.
Creamy Herb Dressing
- 2 parts Sour Cream
- 1 part Mayonnaise
- 1/4 cup Milk
- 2 tsp Lemon Juice
- 2 tsp Olive Oil
- 2 tsp Worcestershire Sauce
- Herbs & Spices to Taste: Salt & Pepper, Powdered Mustard, Garlic Powder, Onion Powder, Dill, Parsley, Savory
- In a glass jar, whip together the sour cream, mayonnaise, milk, lemon juice, olive oil, and Worcestershire sauce.
- Gradually add the spices and herbs, tasting as you go (clean the spoon after each taste if you’re a germiphobe) until it’s as flavorful as you like.
- Pour over your fish bowl or salad
- 4 Fish filets (I used tilapia)
- 1 cup Panko Bread Crumbs
- 1 tsp Cayenne Pepper
- 2 tsp Salt
- 1 tbs Parsley
- 1/4 cup Shredded Cheddar Cheese
- Egg Wash (1 egg and 1 tbs milk, beaten together)
- Clean and dry the fish. Preheat oven to 475°F.
- Season your fish with salt and pepper on both sides. Brush the egg wash over the filets, then sprinkle the Panko over the filets, covering all the fish.
- Bake at 475°F for 15-17 minutes.
Assemble the bowl with the potato hash, fish, finely chopped cabbage (or cole slaw) and drizzle (or pour) the creamy herb dressing on top. Enjoy!