Are you looking for a delicious and easy-to-make entrée that will be sure to wow your family? Look no further than this mouthwatering steamed coconut fish paired with jasmine rice! This meal fuses together Oriental spices, steamy white fish, and creamy coconut milk to deliver a flavorful combo perfect for any occasion. Serve it up for dinner tonight and savor the combination of balanced ingredients as they entice and tantalize your taste buds. Plus, not only does this succulent seafood dish look as good as it tastes – but best of all, it’s surprisingly simple to whip up! So don’t wait – read on to discover the secret recipe now!
4x 6 oz. white fish filets (e.g. cod or halibut)
11 oz. cooked Jasmine rice
1 lemon, slices
basil, thinly sliced
red chili, sliced
2 carrots, cut into matchsticks
1 red bell pepper, sliced
For the marinade:
1 shallot, chopped
4 tbsp. ginger, chopped
1 lemongrass stalk, peeled & chopped into pieces
1 turmeric root, chopped
1 tsp. cilantro
½ red chili, seeds removed & chopped
zest from 1 lime
juice from ½ lime
4 tbsp. basil
7 oz. can light coconut milk
salt & pepper
How to Prepare
Set the oven to 400°F.
Place all marinade ingredients in a food processor and blitz until smooth, season to taste with sea salt & pepper. Place the fish in a bowl, pour half of the marinade over the fish, and set aside in the refrigerator to marinate for 15-20 minutes.
Meanwhile, prepare 4 large sheets of parchment paper, about 16.5”x22”, and fold each sheet in half. Open up the parchment and in the center along the crease, add a ½ cup of cooked rice. Top the rice with 2 lemon slices, basil and red chili, and then place the fish on top. Spread the remaining marinade over the fish. Place the carrots and bell pepper alongside the fish. Fold the parchment parcel up, and roll the edges until sealed.
Place the parchment parcels on a baking sheet and bake in the hot oven for 15-20 minutes.
Serve immediately, taking care when opening the parcels to allow the steam to escape.