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!
Tropical Salsa
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!
Variations
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
Ingredients
Coconut rice
- 250 ml coconut milk
- 175 g long grain rice
- 1 makrut lime leaf (*optional)
- salt
Tropical Salsa
- 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)
The Fish
- 4 Fish fillet (Sole, turbot or else)
- 1 tbsp olive oil
- salt
Instructions
- 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.
1 Comment
I could eat fish every single day, especially with coconut rice.