📝 About This Recipe
Transport your senses to the tropical coast with this ultimate comfort bowl featuring aromatic, velvety coconut rice and perfectly seasoned, crispy-skinned fish. This dish celebrates the marriage of creamy, rich grains and the satisfying crunch of a shallow-fry, elevated by a bright, zesty garnish. It is a soulful staple that balances indulgent textures with fresh, vibrant flavors, making it the perfect centerpiece for a cozy yet sophisticated dinner.
🥗 Ingredients
The Fragrant Coconut Rice
- 2 cups Jasmine rice (rinsed until water runs clear)
- 1 can Full-fat coconut milk (13.5 oz; shaken well)
- 1 cup Water
- 1 inch piece Ginger (peeled and smashed)
- 1 teaspoon Kosher salt
- 1 teaspoon Sugar (to balance the richness)
The Crispy Fish
- 4 pieces Red Snapper or Sea Bass fillets (6 oz each, skin-on preferred)
- 1/2 cup Cornstarch (for a light, crispy coating)
- 1/2 teaspoon Turmeric powder (for color and earthiness)
- 1 teaspoon Garlic powder
- 1/3 cup Vegetable oil (for shallow frying)
- 1/2 teaspoon Black pepper (freshly cracked)
The Zesty Garnish & Sides
- 1/4 cup Fresh cilantro (roughly chopped)
- 1 Red chili (thinly sliced)
- 2 Lime (cut into wedges)
- 1/2 Cucumber (sliced into rounds for crunch)
👨🍳 Instructions
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1
Rinse the jasmine rice in a fine-mesh sieve under cold water for 1-2 minutes until the water runs clear; this removes excess starch and ensures fluffy, non-sticky grains.
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2
In a medium heavy-bottomed pot, combine the rinsed rice, coconut milk, water, smashed ginger, sugar, and salt. Stir gently to combine.
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3
Bring the rice mixture to a boil over medium-high heat. Once boiling, immediately turn the heat to the lowest setting and cover with a tight-fitting lid.
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4
Simmer the rice for 18 minutes. Do not lift the lid! This allows the steam to cook the rice perfectly and evenly.
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5
While the rice cooks, prepare the fish. Pat the fillets extremely dry with paper towels; moisture is the enemy of a crispy crust.
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6
In a shallow dish, whisk together the cornstarch, turmeric, garlic powder, salt, and black pepper.
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7
Dredge each fish fillet in the cornstarch mixture, shaking off any excess. The coating should be very thin and even.
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8
Heat the vegetable oil in a large non-stick or cast-iron skillet over medium-high heat until it shimmers.
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9
Carefully place the fish in the pan, skin-side down (if applicable). Press down gently with a spatula for 10 seconds to prevent curling.
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10
Fry the fish for 4-5 minutes per side until the exterior is golden brown and the flesh flakes easily with a fork. Remove to a wire rack to maintain crispiness.
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11
After the 18 minutes are up for the rice, remove the pot from the heat but keep the lid on. Let it rest for 5-10 minutes.
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12
Remove the smashed ginger from the rice and fluff the grains gently with a fork to distribute the coconut fats.
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13
To serve, scoop a generous portion of coconut rice into bowls, top with a fried fish fillet, and garnish with fresh cilantro, chili slices, and cucumber rounds.
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14
Serve immediately with a fresh lime wedge to squeeze over the fish to cut through the richness of the coconut.
💡 Chef's Tips
Always use full-fat coconut milk for the rice; reduced-fat versions lack the creamy mouthfeel that makes this dish comfort food. If the rice sticks to the bottom of the pot, your heat was too high; use a heat diffuser or the lowest possible flame. Don't crowd the pan when frying the fish; if the fillets are large, fry them in two batches to ensure they stay crispy rather than steaming. For an extra flavor boost, add a bruised stalk of lemongrass to the rice pot while it simmers. If you prefer a spicy kick, rub a little sambal oelek or chili paste onto the fish before dredging it in cornstarch.
🍽️ Serving Suggestions
Pair with a chilled glass of dry Riesling or a crisp Lager to balance the creamy rice. A side of quick-pickled red onions adds a wonderful acidity and bright pink color to the bowl. Serve with a side of sautéed bok choy or garlicky spinach for a complete, balanced meal. A drizzle of sweet soy sauce (Kecap Manis) or a spicy mango salsa works beautifully over the fish. For a non-alcoholic pairing, a sparkling limeade with fresh mint is incredibly refreshing.