Micronesian Coconut Rice with Grilled Fish

Ingredients

In this adaptation from the original Estonian dish, Kama, we have transformed the flavors and ingredients to suit the Micronesian cuisine. Instead of using traditional Estonian ingredients like barley and rye flour, we have replaced them with local Micronesian ingredients such as coconut milk and fragrant spices. The cooking technique has also been modified to include grilling the fish, which adds a smoky flavor and enhances the overall taste of the dish. We alse have the original recipe for Kama, so you can check it out.

• 4 fish fillets (such as mahi-mahi or snapper), 150g (5.3 oz) each 4 fish fillets (such as mahi-mahi or snapper), 150g (5.3 oz) each
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (200g) jasmine rice 1 cup (200g) jasmine rice
• 1 cup (240ml) water 1 cup (240ml) water
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1 teaspoon turmeric 1 teaspoon turmeric
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 10g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 25g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   In a saucepan, combine the coconut milk, water, rice, garlic, ginger, turmeric, paprika, salt, and black pepper. Bring to a boil over medium heat, then reduce the heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked and the liquid is absorbed.
3. 3.
   While the rice is cooking, brush the fish fillets with vegetable oil and season with salt and pepper.
4. 4.
   Place the fish fillets on the preheated grill and cook for 3-4 minutes per side, or until the fish is cooked through and has a nice charred exterior.
5. 5.
   Remove the fish from the grill and let it rest for a few minutes.
6. 6.
   Serve the grilled fish over a bed of fragrant coconut rice. Garnish with fresh cilantro and serve with lime wedges on the side.

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before using to ensure the creamy part is well mixed with the liquid.
• Fish fillets — Choose fresh fish fillets with firm flesh for the best results. If grilling is not an option, you can also pan-fry or bake the fish.

Tips & Tricks

• For an extra burst of flavor, marinate the fish fillets in a mixture of lime juice, soy sauce, and garlic for 30 minutes before grilling.
• If you prefer a spicier kick, add a pinch of cayenne pepper or chili flakes to the coconut rice.
• Serve the dish with a side of fresh tropical fruits, such as pineapple or mango, to complement the flavors.

Serving advice

Serve the Grilled Fish with Fragrant Coconut Rice hot, garnished with fresh cilantro and lime wedges. Accompany it with a side of tropical fruits and a refreshing drink to complete the meal.

Presentation advice

Arrange the grilled fish fillets on top of a mound of coconut rice, drizzling any remaining marinade or sauce over the top. Garnish with a sprig of fresh cilantro and place lime wedges on the side for an attractive presentation.