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Palauan Lime-Marinated Fish with Coconut Rice
A refreshing and flavorful dish featuring fresh reef fish marinated in lime juice, similar to ceviche but with Palauan twists, served alongside fragrant coconut rice. This dish highlights the importance of fresh seafood and coconut in Palauan cuisine.
🧂 Ingrédients
- 600 g Firm white fish fillets (e.g., snapper, mahi-mahi)(skinless, boneless, cut into 1-inch cubes)
- 1/2 cup Fresh lime juice(from about 4-6 limes)
- 1/2 medium Red onion(thinly sliced)
- 1-2 Bird's eye chili(finely chopped (adjust to taste))
- 1 tsp Sea salt(or to taste)
- 1 can (400ml) Coconut milk (full fat)
- 2 cups Jasmine rice
- 1.5 cups Water
- 2 Scallions(thinly sliced, for garnish)
- 1 tsp Optional: Grated fresh ginger
- 2 tbsp Optional: Grated fresh coconut
👨🍳 Instructions
- 1
In a non-reactive bowl (glass or ceramic), combine the cubed fish, lime juice, sliced red onion, chopped chili, and sea salt. If using, add grated ginger. Gently toss to combine.
💡 Conseils de pro: Ensure the fish is fully submerged in the lime juice. - 2
Cover the bowl and refrigerate for at least 20 minutes, or until the fish is opaque and firm. The lime juice will 'cook' the fish.
- 3
While the fish is marinating, rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, coconut milk, and 1.5 cups of water. Add a pinch of salt.
💡 Conseils de pro: Using coconut milk adds a rich, tropical flavor to the rice. - 4
Bring the rice mixture to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15-18 minutes, or until the liquid is absorbed and the rice is tender.
💡 Conseils de pro: Avoid lifting the lid during cooking to trap steam. - 5
Once the rice is cooked, let it rest, covered, for 5 minutes. Fluff with a fork.
- 6
Gently drain any excess lime juice from the marinated fish. If using, stir in the grated fresh coconut.
💡 Conseils de pro: Don't drain all the liquid, as some of the marinade adds flavor. - 7
Serve the lime-marinated fish alongside the coconut rice. Garnish with sliced scallions.
💡 Conseils de pro: This dish is best served immediately.
💡 Conseils de pro
- ✓Use the freshest fish possible for the best flavor and texture.
- ✓Adjust the amount of chili to your preferred level of spice.
- ✓If you don't have bird's eye chili, a small amount of jalapeño or serrano pepper can be substituted.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add diced cucumber, bell peppers, or avocado to the fish mixture for extra texture and flavor.
- A splash of coconut milk can be added to the fish marinade for a creamier texture.
- Serve with a side of blanched taro leaves for a complete Palauan meal.