COCONUT FISH
This easy coconut fish on brown rice is ready in just 25 minutes. Serve with a refreshing herby cucumber salad.
The dressing/sauce does double duty, acting as both a dressing for the salad and simmer sauce for the fish.
Garnish with toasted coconut flakes for a little extra flavour and crunch.
You can use any white fish fillets you like (firm-ish ones are best). I chose butterfish – we really enjoyed it’s mild, delicate flavour… would definitely recommend.
Did you know that butterfish start life as females and turn into males as they grow older?!
If fish isn’t your thing, chicken tenderloins are a great alternative.
COCONUT FISH
This easy coconut fish with herby cucumber salad is ready in just 25 minutes. The dressing/sauce does double duty, acting as both a dressing for the salad and simmer sauce for the fish.
Ingredients
DRESSING / SAUCE
- 270 ml lite coconut cream (9.1 fl.oz)
- 2 Tbsp lemon or lime juice
- 1 1/2 Tbsp brown sugar
- 1 1/2 Tbsp soy sauce
- 1 Tbsp fish sauce
SALAD
- 1 small telegraph cucumber
- 1 small broccoli
- 2 spring onions
- 2 handfuls fresh coriander
- 1 handful fresh mint leaves
- 1/4 cup coconut flakes (20g)
FISH AND RICE
- 500 g firm-ish white fish fillets (1lb 2oz)
- 2 cloves garlic
- 2 tsp olive oil
- 2 x 250 g microwave packets brown rice (2 x 8.8oz)
Instructions
MAKE DRESSING / SAUCE
Place all dressing ingredients in a jug and whisk until well combined.
PREPARE SALAD
Dice cucumber, chop broccoli into small pieces and finely slice spring onions. Roughly chop coriander and mint. Place in a salad bowl. Add half a cup of the dressing/sauce to salad and toss to combine. Season with salt and pepper to taste.
Heat a large frying pan on medium-high. Add coconut flakes and cook, stirring, until toasted. Remove from pan and leave to cool.
COOK FISH AND RICE
Season fish all over with salt and pepper. Crush garlic. Heat oil on medium-high in same pan used to toast coconut. Add fish and cook for 1-2 minutes each side, until browned and almost cooked through. Add garlic to pan and cook for 30 seconds. Pour in remaining dressing/sauce, turn heat down to medium and simmer for a couple of minutes.
Meanwhile, microwave rice according to instructions on packet.
SERVE
Divide rice between individual serving plates. Top with fish and sauce. Add salad on the side. Sprinkle coconut flakes on top and serve immediately.
Recipe Notes
WINE MATCH: An off-dry Riesling.
GLUTEN-FREE OPTION: Use gluten-free soy sauce and make sure fish sauce is gluten-free.
INGREDIENT SWAPS / NOTES: If you don’t like coriander, you could replace with fresh parsley (reduce to 1 handful) or basil. Fish could be swapped for chicken tenderloins.
STORING AND REHEATING: Fish and rice can be refrigerated together and reheated in the microwave. Add salad just before serving.
