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Geography. Wellness. Diaspora. Technique.
Bowl Life is a 10-recipe guide to building bowls from the grain up through base, body, greens, protein, sauce, and finish.
Recipes: Lowcountry Catch, Forbidden Paradise, Breaking Bread, Heart & Soul, Coastal Club, Suppah Time, Colombo, Pitmaster, Heritage Oxtail, and Brown Stew.
The guide covers Carolina Gold rice, fonio, grains, greens, sauces, advance preparation, and the Foodology context behind the ingredients and techniques.
Sample recipe: Lowcountry Catch Bowl
YIELD: 4 SERVINGS
Ingredients
- 4 (6-oz) hogfish, grouper, or snapper fillets
- 1 Tbsp olive oil
- 1 garlic clove, microplaned
- 1 tsp fresh thyme leaves
- Zest of 1 lime
- Pinch of Scotch bonnet or cayenne
- 2 Tbsp fresh lime juice
- 1 Tbsp fresh orange juice
- 1 Tbsp low-sodium soy sauce
- 1 tsp honey
- 2 Tbsp olive oil (vinaigrette)
- 4 cups cooked Carolina Gold rice
- 1 cup charred sweet corn
- 1 cup diced papaya
- 1 cup diced cucumber
- 1 avocado, sliced
- 1 watermelon radish, shaved
- 1/2 cup pickled red onions
- 2 Tbsp toasted white sesame seeds
- 2 Tbsp toasted benne seeds
- Scallions, cilantro, mint
Instructions
In a small bowl, combine 1 Tbsp olive oil, garlic, thyme, lime zest, Scotch bonnet, salt, and pepper. Rub mixture over fish and let stand. Whisk together the lime juice, orange juice, soy sauce, honey, 2 Tbsp olive oil, Scotch bonnet, and black pepper for the vinaigrette. Set aside. Heat grill pan or cast-iron skillet over medium-high heat. Cook fish for 3 to 4 minutes per side, depending on thickness, until just cooked through and lightly caramelized. Divide warm Carolina Gold rice among four bowls. Arrange charred corn, papaya, cucumber, avocado, watermelon radish, and pickled onions around the bowl. Place grilled fish on top. Sprinkle with toasted sesame seeds and benne seeds. Finish with scallions, cilantro, and mint. Spoon citrus soy-lime vinaigrette over each bowl and serve immediately.
Sample from Bowl Life by Chef Marvin Woods.
