Coconut Rice with Seafood

Ingredients

In this Oceanic adaptation of Khao mak, we incorporate seafood instead of the traditional meat options. The original Lao dish typically uses pork or chicken, but we have replaced them with shrimp, fish, and squid to infuse the flavors of the ocean. Additionally, we have incorporated Oceanic spices and herbs, such as lemongrass and ginger, to enhance the dish's tropical essence. We alse have the original recipe for Khao mak, so you can check it out.

• 2 cups (400g) jasmine rice 2 cups (400g) jasmine rice
• 1 can (400ml) coconut milk 1 can (400ml) coconut milk
• 1 cup (240ml) water 1 cup (240ml) water
• 1 lemongrass stalk, bruised 1 lemongrass stalk, bruised
• 1 thumb-sized piece of ginger, sliced 1 thumb-sized piece of ginger, sliced
• 2 red chilies, sliced 2 red chilies, sliced
• 1 teaspoon salt 1 teaspoon salt
• 1 pound (450g) mixed seafood (shrimp, fish, squid) 1 pound (450g) mixed seafood (shrimp, fish, squid)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 15g
• Carbohydrates (total, sugars): 50g, 2g
• Protein: 20g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the jasmine rice under cold water until the water runs clear. Drain well.
2. 2.
   In a large saucepan, combine the rinsed rice, coconut milk, water, lemongrass, ginger, chilies, and salt. Bring to a boil over medium heat.
3. 3.
   Reduce the heat to low, cover the saucepan, and let the rice simmer for 15-20 minutes, or until the liquid is absorbed and the rice is cooked.
4. 4.
   While the rice is cooking, prepare the seafood. Heat the vegetable oil in a separate pan over medium heat.
5. 5.
   Add the minced garlic and sauté until fragrant. Add the mixed seafood and cook until they are cooked through and tender.
6. 6.
   Stir in the fish sauce and cook for an additional minute.
7. 7.
   Once the rice is cooked, remove the lemongrass stalk and ginger slices. Fluff the rice with a fork.
8. 8.
   Serve the coconut rice on a platter, topped with the cooked seafood. Garnish with fresh cilantro and serve with lime wedges on the side.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalk by lightly pounding it with a rolling pin or the back of a knife to release its flavor.
• Ginger — Peel the ginger before slicing it for a smoother texture in the dish.
• Seafood — Ensure the seafood is fresh and properly cleaned before cooking to enhance its taste and texture.
• Coconut milk — Shake the can of coconut milk before opening to ensure the cream and liquid are well combined.
• Fish sauce — Use a high-quality fish sauce for the best flavor.

Tips & Tricks

• For a spicier kick, add more sliced chilies to the coconut rice while cooking.
• Customize the seafood selection based on your preferences and availability.
• Squeeze fresh lime juice over the dish before serving to enhance the flavors.
• To make the dish more colorful, garnish with thinly sliced red bell peppers or shredded carrots.
• Leftovers can be refrigerated and enjoyed the next day, but the rice may become slightly drier. Add a splash of coconut milk when reheating to restore moisture.

Serving advice

Serve the Coconut Rice with Seafood as a main course, accompanied by a fresh green salad or steamed vegetables. The dish can also be enjoyed on its own for a light and satisfying meal.

Presentation advice

Present the Coconut Rice with Seafood on a large platter, with the vibrant colors of the seafood and herbs beautifully displayed on the creamy coconut rice. Garnish with fresh cilantro for an added pop of green.