skinnymixer’s Coconut Sriracha Fish with Coconut Rice

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Skinnymixers’ Coconut Sriracha Fish with Coconut Rice is a flavourful and aromatic dish that combines spicy, tangy, and slightly sweet elements.

Now I am the first to admit, that fish recipes are not my favourite. I’ve only really started eating fish over the last few years – it has never been something I particularly enjoyed!

But this fish recipe if something special. The Sriracha, lime and coconut balance beautifully with the sweetness of the fish. 

The recipe features firm white fish fillets marinated in a mixture of garlic, ginger, coconut milk, fish sauce, brown sugar, and salt, which infuses the fish with rich Asian flavours.

After marinating, the fish is cooked alongside coconut jasmine rice, resulting in a lovely coconutty, tropical tasting meal.

To serve, garnish with fresh lime wedges and chopped coriander for an extra burst of freshness. You can also add some Asian greens in to steam with the fish or serve it with some Japanese Slaw from Dinners 3.

What Fish to Use?

As someone who doesn’t have the most experience cooking with fish, this is the worst question to answer!

• A firm fish like Ling or Barramundi will work well. 
• Snapper or Cod would also be delicious, or even some Prawns
• The testing team also made it with Salmon

As we are gently steaming the marinated fish, you really can use whatever fish you like. Just keep in mind using a strong tasting, meaty fish may not be the best when steaming.

Is the Sriracha Spicy?

Use the normal, shop-bought Sriracha Sauce this recipe is more of a mild spice. However, if you use the Extra-Hot Sriracha it will be much spicier! 

For anyone who doesn’t like any spice, you can replace the Sriracha and honey with Sweet Chilli Sauce. 

We have a delicious Homemade Sriracha Sauce recipe that is Paleo friendly for anyone wanting to make-their-own.

How To Cook

For this recipe we utilise the layered all-in-one cooking capabilities of the Thermomix, the rice cooks underneath and the fish steams above.

If you don’t have a Thermomix, you can easily cook this recipe by doing the following:

1. Mix the sauce ingredients in a bowl and set aside in the fridge.
2. Mince the garlic and finely grate the ginger.
3. Combine all marinade ingredients together and coat the fish fillets.
4. Cook your Coconut Rice on the stovetop by rinsing 300g jasmine rice well until the water runs clear. Add rinsed rice to a large saucepan with 1 1/2 cup water only, 400 g tin coconut milk and the stock concentrate. Bring to the boil on high heat, stirring occasionally. Reduce to a low heat, cover with lid slightly ajar and cook on low for 15 min or until tender. Turn off heat, cover and allow to rest. 
5. Poach or steam your marinated fish fillets separately.