Sugudai with Coconut Rice

Ingredients

• 500g (1.1 lb) fresh fish fillets, cut into chunks 500g (1.1 lb) fresh fish fillets, cut into chunks
• 250g (8.8 oz) shrimp, peeled and deveined 250g (8.8 oz) shrimp, peeled and deveined
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 bell pepper, sliced 1 bell pepper, sliced
• 1 carrot, sliced 1 carrot, sliced
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 cups (470ml) fish or vegetable broth 2 cups (470ml) fish or vegetable broth
• 2 stalks of lemongrass, bruised 2 stalks of lemongrass, bruised
• 1 thumb-sized piece of ginger, sliced 1 thumb-sized piece of ginger, sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• For the coconut rice: For the coconut rice:
• 2 cups (470ml) jasmine rice 2 cups (470ml) jasmine rice
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (240ml) water 1 cup (240ml) water
• 1 teaspoon salt 1 teaspoon salt

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 15g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the onion and garlic, and sauté until fragrant.
2. 2.
   Add the tomatoes, bell pepper, and carrot to the pot. Cook for 5 minutes, until the vegetables start to soften.
3. 3.
   Pour in the coconut milk and fish or vegetable broth. Add the lemongrass and ginger slices. Bring the mixture to a simmer.
4. 4.
   Gently add the fish chunks and shrimp to the pot. Season with salt and pepper to taste. Cook for 8-10 minutes, until the seafood is cooked through.
5. 5.
   While the Sugudai is simmering, prepare the coconut rice. Rinse the jasmine rice under cold water until the water runs clear.
6. 6.
   In a separate pot, combine the rinsed rice, coconut milk, water, and salt. Bring to a boil, then reduce the heat to low and cover the pot. Cook for 15-20 minutes, until the rice is tender and the liquid is absorbed.
7. 7.
   Once the Sugudai and coconut rice are ready, serve the Sugudai over a bed of coconut rice. Garnish with fresh cilantro.

Treat your ingredients with care...

• Lemongrass — To release its flavor, bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife before adding them to the dish.

Tips & Tricks

• If you prefer a spicier flavor, add a small amount of chili pepper or red pepper flakes to the broth.
• Feel free to customize the vegetables in the Sugudai according to your preference and seasonal availability.
• For a more vibrant presentation, garnish the dish with a squeeze of fresh lime juice before serving.
• If you don't have access to fresh fish, you can use frozen fish fillets. Thaw them thoroughly before adding them to the dish.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Serving advice

Serve the Sugudai with coconut rice in individual bowls, allowing each person to garnish their own dish with fresh cilantro. Accompany it with a side of steamed vegetables or a crisp green salad for a complete meal.

Presentation advice

To enhance the presentation, arrange the cooked seafood and colorful vegetables on top of the coconut rice, creating an appealing visual contrast. Sprinkle some chopped cilantro on top for a pop of freshness.