Coconut Rice & Tropical Salsa for Fish, made of mango, cilantro, red pepper, tomato and scallion with a touch of habanero heat to bring you right under the tropics sun!
A decade ago… I was travelling with my now husband and my little black Cocker throughout South America, and we ended up in beautiful Cartagena, Colombia. I believe one of my top places in the world! We loved it there, and after living for a year in Peru, everything seemed so different on the other side of the continent. Starting with the first meal we’ve got… Coconut Rice & Tropical Salsa for Fish! So simple and joyful way of doing fish!
Although in Colombia, they make a “sofrito” (a reduction until paste) with the coconut milk first to give it extra taste and a brownish colour, I’ve skipped this step to cook the rice in coconut milk. The coconut flavour is all there, though, plus it’s way faster and easier this way. A full-on coconut taste with an optional makrut lime leaf to give it a zesty feel that is so inviting! Yes, some would say a bit rich, but if you eat it with a lean fish fillet… the balance is excellent!
I’m all about mangos… who isn’t? But when added to a savoury dish, better cut some of that sweetness off… and no better friend to make this happen than a habanero hot pepper and a vinegar touch! The perfect spiked sweet-and-sour combo, sweet mango, sour apple vinegar and spicy habanero is a match made in heaven… Yes!… That cheezy! This salsa goes well anywhere, but combined with the coconut rice, this dish will bring you to the tropics. A perfect summertime dish!
If you don’t find mango, you can easily substitute it with pineapple. Also, if you are part of those fresh cilantro haters, switch to fresh basil leaves. A result as fresh and delicious!
I’ve used a Sole fillet for this dish, but whatever white fish would do the trick!
Other Tropical Dishes
So let’s travel to the tropics!
Coconut Rice & Tropical Salsa for Fish
- 250 ml coconut milk
- 175 g long grain rice
- 1 makrut lime leaf (*optional)
- 1/2 mango (cut into small dices)
- 1/2 bell pepper (cut into small dices)
- 3 scallions (finely chopped)
- 2 tomatoes (cut into small dices)
- 1/2 tbsp rice vinegar (or cider vinegar)
- 1/2 tsp fish sauce (*optional)
- 1/3 tsp grilled sesame oil
- 1/2 habanero pepper (or 1/3 tsp cayenne- finely chopped)
- 1 hand fresh cilantro (finely chopped)
- 4 Fish fillet (Sole, turbot or else)
- 1 tbsp olive oil
- Start by making the Coconut rice, and add the coconut milk to the rice, a broken makrut lime leaf and some salt and cook the usual way (15 min).
- Cut all the ingredients for the Salsa Tropical into small dice, add the seasoning and reserve.
- Bring a grill pan or grill to high heat, add a touch of cooking oil spray and then season with salt fish; let it cook rapidly until the cooking line is halfway up, about 1-2 minutes, depending on the thickness of the fillets.
- Turn the fish and add the *optional garlic and a bit more olive oil and make sure it goes all over the pan; cook another 1-2 minutes or until done
- Serve the fillets over the coconut rice and topped with tropical salsa.
I could eat fish every single day, especially with coconut rice.