skinnymixer's Coconut Sriracha Fish with Coconut Rice
Servings: 6
Calories: 539kcal
Ingredients
Sauce
- 30 g Sriracha
- 20 g lime juice
- 1/2 tsp garlic powder
- 1/2 onion powder
- 70 g coconut milk
- 10 g honey
- 1 large pinch salt
Marinade and Fish
- 3 cloves garlic peeled
- 10 g ginger peeled sliced into medallions
- 250 g tinned coconut milk
- 10 g fish sauce
- 20 g brown sugar or coconut sugar
- 1 tsp salt
- 700 g firm white fish fillets Ling, Barra etc
Coconut Rice
- 400 g jasmine rice
- 200 g tinned coconut milk I prefer AYAM
- 700 g water
- 20 g chicken stock concentrate
To Serve
- fresh lime wedges
- freshly chopped coriander
Instructions
- Add sauce ingredients to mixer bowl. Mix for 20 sec/speed 5/MC on. Set aside.
- Add garlic and ginger to mixer bowl. Chop for 3 sec/speed 7/MC on. Scrape and repeat twice.
- Add remaining marinade ingredients excluding the fish fillets and combine for 30 sec/speed 5/MC on.
- In a large bowl add fillets and pour over marinade ensuring good coverage. Cover and refrigerate for 30 min.
- Without washing the bowl. Weigh rice in simmering basket and rinse under cold water.
- Add water, coconut milk and stock concentrate to mixer bowl. Insert simmering basket with rice into mixer bowl.
- Place marinated fish fillets in deep steaming trays and put in place. Cook for 10 min/steaming temp/speed 4. Stir coconut rice well.
- Cook for a further 10-15 min/steaming temp/speed 4 or until fully cooked. If your fish is already flaky and cooked to an internal temp of 63°C or 145°F, keep warm to the side while the rice finishes cooking.
- Arrange fish on rice and pour sauce over.
- Serve with lime wedge and fresh roughly chopped coriander.
Notes
Low Carb: Replace honey with a good pinch of compliant sweetener. We replace the rice in this recipe and cook cauli rice in a pan. Use 500 g water in the mixer bowl to steam the fish and not the stock concentrate/coconut milk. Replace rice with 400 g or 14.1 oz cauliflower rice (chop for 3 sec/speed 5/MC on or manually grate). To cook the cauli rice, pan-fry cauli rice in a non-stick pan on medium high heat until moisture is evaporated. Add 2 tsp coconut oil, stock paste and 3–4 Tbsp coconut milk only—stir and cook on low heat for 3–5 min.
Paleo: We replace the rice in this recipe and cook cauli rice in a pan. Use 500 g water in the mixer bowl to steam the fish and not the stock concentrate/coconut milk. Replace rice with 400 g or 14.1 oz cauliflower rice (chop for 3 sec/speed 5/MC on or manually grate). To cook the cauli rice, pan-fry cauli rice in a non-stick pan on medium high heat until moisture is evaporated. Add 2 tsp coconut oil, stock paste and 3–4 Tbsp coconut milk only—stir and cook on low heat for 3–5 min.
Vegetarian: Use Vegetable Stock Concentrate and Vegan Fysh Sauce. Replace fish with tofu and Asian greens.
Low Fodmap: Replace garlic powder and onion powder with chopped spring onions (green part only). Replace honey with sugar. Replace garlic with 3 tsp garlic infused olive oil and double the ginger.
Nutrition
Calories: 539kcal | Carbohydrates: 62g | Protein: 30g | Fat: 19g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 58mg | Sodium: 978mg | Potassium: 632mg | Fiber: 1g | Sugar: 5g | Vitamin A: 10IU | Vitamin C: 6mg | Calcium: 56mg | Iron: 4mg