Ingredients:

  • 4 (approx. 150g / 5-6 oz each) firm white fish fillets (e.g., Cod, Halibut, or Tilapia)
  • 1 Tbsp Olive Oil, plus extra for misting
  • 1 tsp Smoked Paprika
  • 1 tsp Cumin, ground
  • 1/2 tsp Dried Oregano
  • 1/2 tsp Sea Salt
  • 1/4 tsp Black Pepper, freshly ground
  • Pinch of Cayenne Pepper (optional)
  • 3 Tbsp All-purpose flour or fine cornmeal
  • 3 cups Shredded Red Cabbage
  • 1/2 cup Fresh Coriander (Cilantro), roughly chopped
  • 1/4 cup finely diced Red Onion
  • 1/2 large Lime, juiced (approx. 1 Tbsp)
  • 1 tsp Apple Cider Vinegar
  • 1/2 tsp Salt (for slaw)
  • 1/2 cup Plain Greek Yoghurt
  • 2 Tbsp Mayonnaise (optional, for richness)
  • 1/2 to 1 tsp Chipotle Paste (or 1 tbsp adobo sauce)
  • 1/2 small Lime, juiced (approx. 1 tsp)
  • Pinch of Salt (for crema)
  • 4 cups Cooked Rice (e.g., Basmati, Brown Rice, or Quinoa)
  • 2 Medium Avocados, sliced or diced
  • Lime wedges, for serving

Instructions:

  1. Make the Crema: In a small bowl, whisk together the Greek yoghurt, mayonnaise (if using), chipotle paste/adobo sauce, lime juice, and a pinch of salt until smooth. Taste and adjust spice level. Cover and chill briefly.
  2. Mix and Dress the Slaw: In a medium bowl, combine the shredded red cabbage, coriander, and red onion. Whisk the lime juice and cider vinegar in a small cup, then pour over the slaw mixture. Season with 1/2 tsp salt and toss well to coat. Set aside to let the flavors marry.
  3. Prepare the Fish: Pat the fish fillets thoroughly dry using kitchen paper—this is crucial for crisping! Rub the fish fillets with 1 Tbsp of olive oil.
  4. Coat the Fish: Combine the seasoning blend (paprika, cumin, oregano, salt, pepper, cayenne) and the 3 Tbsp of flour/cornmeal in a shallow dish. Lightly dredge each fish fillet in the seasoning mixture, ensuring an even, thin coating. Shake off any excess flour.
  5. Air Fry the Fish: Preheat the air fryer to 400°F (200°C). Lightly mist the air fryer basket with oil spray. Place the seasoned fish fillets in the basket in a single layer (do not overcrowd). Air fry for 6–8 minutes, flipping gently halfway through, until the fish is flaky, opaque throughout, and the crust is golden and crisp. Let it rest for 2 minutes before breaking it into large chunks.
  6. Assemble the Bowls: Divide the cooked rice evenly among the four serving bowls. Place the slaw mixture alongside the rice base, then top the bowls with the warm, chunky pieces of air-fried fish. Garnish with slices of fresh avocado and a generous drizzle of the Lime-Chipotle Crema. Serve immediately with extra lime wedges on the side.