Colombia · Fish · No. 378
Colombian Coconut Fish with Rice
One portion, 29 minutes, and only 8 minutes of chopping. About 800 kcal and 32 g protein.
Per portion
800kcal
32 gProtein
66 gCarbs
45 gFat
Calories from protein 16%, carbs 33%, fat 51%. Estimated from the ingredients.
Roughly £3.70 a portion.
Method
- 1
Soften the onion and pepper in a splash of oil for 8 minutes until soft and translucent, adding the garlic for the last minute.
- 2
Stir in the cumin and paprika and cook for 1 minute.
- 3
Pour in the coconut milk and simmer for 5 minutes.
- 4
Add the fish, cover, and cook gently for 8–10 minutes until it flakes easily.
- 5
Season to taste with salt and black pepper, then finish with the juice of most of the lime and the coriander, and serve over the rice with the last of the lime as a wedge.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/colombian-coconut-fish-with-rice/
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