Fish with coconut rice and lime and coriander gremolata
Savor the exotic flavors of this Fish with Coconut Rice and Lime and Coriander Gremolata recipe. Featuring tender white fish, aromatic basmati rice cooked in creamy coconut milk, and a zesty gremolata of fresh coriander, garlic, and red hot chili peppers, this dish is a delightful fusion of spicy and savory. Perfect for a quick weeknight dinner or a special occasion, this meal is sure to impress.
Cook time 12 min
Prep time 10 min
Ingredients:
1 cup basmati rice1 cup coconut milk
1/4 cup coriander leaves
2 garlic cloves
2 red hot chili peppers
1 tsp peanut oil
1.50 lb white fish
1 tbsp soy sauce
This recipe for fish with coconut rice and lime and coriander gremolata is a delightful fusion of exotic flavors that will transport your taste buds to a tropical paradise. The creamy coconut rice provides a perfect balance to the spicy and zesty gremolata, while the white fish adds a light and flaky texture. This dish is perfect for a special occasion or whenever you feel like indulging in something deliciously different.
Instructions:
1. Rinse the basmati rice under cold water until the water runs clear to remove excess starch.
2. In a medium saucepan, combine the rinsed rice, coconut milk, and 1 cup of water.
3. Bring the mixture to a boil over medium-high heat.
4. Once it reaches a boil, reduce the heat to low, cover, and simmer for about 15 minutes, or until the rice is tender and the liquid has been absorbed.
5. Remove from heat and let it sit, covered, for another 5 minutes. Fluff the rice with a fork before serving.
1. While the rice is cooking, season the white fish fillets with the soy sauce, making sure they are evenly coated.
2. Heat the peanut oil in a large skillet over medium-high heat.
3. Once the oil is hot, add the fish fillets and cook for about 3-4 minutes on each side, or until the fish is opaque and flakes easily with a fork. The cooking time may vary depending on the thickness of the fillets. Remove the fish from the skillet and set aside.
1. In a small bowl, combine the chopped coriander leaves, minced garlic, finely chopped red hot chili peppers, and lime zest if using.
2. Mix thoroughly to combine all the ingredients. This mixture will add a fresh, zesty, and spicy kick to the dish.
1. Divide the coconut rice evenly among serving plates.
2. Place the cooked white fish fillets on top of or alongside the rice.
3. Spoon the lime and coriander gremolata over the fish.
4. Serve immediately, garnished with extra coriander leaves or lime wedges if desired.
Tips:
- Rinse the basmati rice thoroughly under cold water before cooking to remove excess starch and prevent it from becoming too sticky.
- For a richer coconut flavor, use full-fat coconut milk.
- When cooking the fish, make sure to pat it dry with paper towels to achieve a nice sear.
- Adjust the amount of chili peppers to your liking; use more for extra heat or fewer for a milder flavor.
- To prevent the garlic from burning, add it to the hot oil along with the coriander leaves and chili peppers in the gremolata.
- Serve with a wedge of lime on the side for an extra burst of citrus flavor just before eating.
Enjoy your fish with coconut rice and lime and coriander gremolata as a standout meal that’s sure to impress your family and friends. The combination of creamy, spicy, and zesty flavors makes this dish a memorable and satisfying culinary experience. Pair it with a light salad or steamed vegetables for a well-rounded meal.
Nutrition per serving
4 ServingsCalories 450kcal
Protein 36g
Carbohydrates 20g
Fiber 1.86g
Sugar 3.04g
Fat 24g
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