adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

One-pan coconut fish and rice recipe
0 Likes
Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Effortless one-pan meal: Baked rice, fresh salsa, and seasoned fish ready in 30 minutes for a flavorful and wholesome gluten-free dinner.
Ingredients:
  • 25.20 gm coconut oil
  • 1 small brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 200g (1 cup) basmati rice
  • 250ml (1 cup) salt-reduced chicken stock
  • 185ml (3/4 cup) coconut milk, plus extra, to drizzle
  • 100g cherry tomatoes, quartered
  • 1 long fresh red chilli, deseeded, finely chopped
  • 1 ⁄250.00 ml chopped fresh coriander leaves
  • 1 lime, rind finely grated, halved
  • 4 (about 500g) skinless snapper fillets
Instructions:
  • Preheat the oven to 200°C/180°C fan forced. Heat oil in an ovenproof frying pan over medium heat. Sauté onion and garlic for 3 minutes until softened. Add ground coriander and turmeric, cook for 1 minute until aromatic. Stir in rice for 1 minute until coated. Pour in stock and 125ml (1/2 cup) coconut milk, bring to a simmer. Cover and bake for 15 minutes.
  • In a bowl, mix together tomatoes, chili, and coriander. Squeeze the juice of half a lime over the mixture and season generously.
  • Lay the fish over the rice and add lime zest, followed by a squeeze of the remaining lime. Season the fish and bake covered for 5 minutes. Then, drizzle the fish with the rest of the coconut milk and continue baking uncovered for another 5 minutes until the fish is cooked through. Serve topped with salsa and a touch of extra coconut milk.

Similar Recipes