Entree: Tuvalu – Coconut Rice with Fish (Rice cooked in coconut milk served with simply seasoned pan-fried or stewed island fish)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 22 min

Additional 5 min

Total 42 min

Ingredients

- 2 cups (400 g) long-grain white rice
- 14 fl oz (400 ml) full-fat coconut milk
- 1 1/4 cups (300 ml) water
- 1 tsp (5 g) salt, plus extra to taste
- 2 tbsp (30 ml) vegetable oil or coconut oil
- 4 fish fillets, approx. 6 oz (170 g) each (firm white fish such as reef fish, snapper, or tuna steaks)
- 1/2 tsp (2 g) turmeric
- 1/2 tsp (2 g) ground black pepper
- 1 tbsp (15 ml) lime juice
- 1 medium onion, thinly sliced
- 1 medium tomato, diced
- 1 small fresh chili, thinly sliced (optional)
- 2 tbsp (30 ml) chopped fresh cilantro or scallion greens for garnish

Instructions

1. Rinse the rice under cold water until water runs mostly clear; drain. Combine rice, coconut milk, water, and 1 tsp salt in a medium saucepan. Bring to a gentle boil, then reduce heat to low, cover tightly and simmer 15–18 minutes until liquid is absorbed and rice is tender. Remove from heat and let rest covered 5 minutes, then fluff with a fork.
2. While rice cooks, pat fish fillets dry and season both sides with turmeric, black pepper and a pinch of salt. Heat 2 tbsp oil in a large skillet over medium-high heat. Add fillets and pan-fry 3–4 minutes per side (depending on thickness) until golden and just cooked through. Transfer to a plate and keep warm.
3. In the same skillet, lower heat to medium and add the sliced onion. Sauté 3–4 minutes until softened. Add diced tomato and sliced chili (if using) and cook 2–3 minutes until tomatoes begin to break down. Stir in lime juice and adjust salt to taste.
4. To serve, mound coconut rice on plates, top with a fillet of fish and spoon the tomato-onion relish over the fish. Garnish with chopped cilantro or scallion greens. Serve immediately.