Entree: Micronesia – Southern Culinary Region – Red Rice and Grilled Fish (Coconut- and annatto‑stained red rice served with whole chargrilled fish)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Additional 15 min

Total 50 min

Ingredients

- 2 cups (390 g) long-grain rice
- 1 1/2 cups (360 ml) coconut milk
- 1 1/2 cups (360 ml) water
- 2 tbsp (12 g) annatto (achiote) seeds
- 1/4 cup (60 ml) neutral oil (for infusing annatto)
- 1 tbsp (15 ml) olive oil
- 1 medium yellow onion, approx. 6 oz (170 g), finely chopped
- 1 medium red bell pepper, approx. 6 oz (170 g), diced
- 3 cloves garlic, minced
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 cup (240 ml) fish or chicken stock
- 2 whole reef fish (snapper or similar), approx. 1 lb (450 g) each, cleaned and scaled
- 2 tbsp (30 ml) soy sauce
- 2 tbsp (30 ml) lime juice
- 1 tbsp (15 ml) grated fresh ginger
- 2 tbsp (30 ml) vegetable oil for fish
- 1 small bunch cilantro, approx. 1 oz (30 g), chopped for garnish
- Lime wedges for serving

Instructions

1. Make annatto oil: heat the 1/4 cup (60 ml) oil in a small saucepan over low heat, add annatto seeds and warm 3–5 minutes until oil turns deep orange-red; strain and discard seeds, reserving oil.
2. Rinse rice until water runs clear; drain. In a medium pot, heat 1 tbsp (15 ml) olive oil and 1–2 tbsp (15–30 ml) of the strained annatto oil, sauté onion and bell pepper until softened, about 4 minutes; add garlic and cook 30 seconds.
3. Add rice to the pot and stir to coat with the oil and aromatics; add coconut milk, water, stock, 1 tsp (5 g) salt, and pepper. Bring to a simmer, cover, and cook low 15–18 minutes until liquid is absorbed. Let rest covered 5 minutes, fluff with fork and stir in chopped cilantro.
4. While rice cooks, make fish marinade: mix soy sauce, lime juice, grated ginger, and 2 tbsp (30 ml) vegetable oil; rub inside and out of each fish and let sit 15–30 minutes at room temperature.
5. Preheat grill to medium-high. Oil grates lightly. Grill fish 5–7 minutes per side (depending on thickness) until skin is charred in places and flesh flakes easily (internal temp ~145°F/63°C).
6. Transfer rice to a large platter, place grilled fish on top or alongside, garnish with lime wedges and extra chopped cilantro, and serve immediately.