Palauan Grilled Fish with Coconut Rice
A simple yet flavorful Palauan dish featuring freshly grilled fish, often snapper or other reef fish, seasoned with local spices and served alongside fragrant coconut rice. This dish highlights the importance of seafood and coconut in Palauan cuisine.
🧂 Ingredients
- 2 medium Whole fish (e.g., snapper, parrotfish)(cleaned and scaled)
- 2 large Lime(juiced)
- 1 tsp Sea salt
- 4 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 4 large Banana leaves(warmed to soften)
- 2 cups Basmati rice
- 2 cups Coconut milk
- 2 cups Water
- 0.5 tsp Salt(for rice)
👨🍳 Instructions
- 1
Prepare the fish: Make shallow scores on both sides of the fish. In a small bowl, mix lime juice, minced garlic, grated ginger, sea salt, and a tablespoon of olive oil (optional). Rub this mixture all over the fish, ensuring it gets into the scores.
💡 Tip: Using a banana leaf to grill imparts a subtle, smoky flavor. - 2
Prepare the banana leaves by quickly passing them over an open flame or hot surface to soften them, making them pliable for wrapping.
- 3
Place each seasoned fish onto a softened banana leaf. Wrap the fish securely, creating a packet. If needed, use foil to further secure the packets.
💡 Tip: Ensure the banana leaf completely encases the fish to keep it moist during grilling. - 4
Prepare the coconut rice: Rinse the basmati rice under cold water until the water runs clear. Drain well.
💡 Tip: Rinsing the rice removes excess starch, leading to fluffier grains. - 5
In a medium saucepan, combine the rinsed rice, coconut milk, water, and salt. Bring to a boil over medium-high heat, stirring occasionally.
💡 Tip: Using full-fat coconut milk will yield a richer, creamier rice. - 6
Once boiling, reduce heat to low, cover tightly, and simmer for 15-20 minutes, or until the liquid is absorbed and the rice is tender.
- 7
While the rice cooks, grill the fish packets over medium-high heat for about 15-20 minutes, turning once, until the fish is cooked through and flakes easily. Alternatively, bake in a preheated oven at 375°F (190°C) for 20-25 minutes.
💡 Tip: Cooking time will vary depending on the size of the fish. - 8
Once cooked, let the fish rest for a few minutes before carefully unwrapping. Fluff the coconut rice with a fork.
- 9
Serve the grilled fish alongside the coconut rice. Garnish with fresh lime wedges if desired.
💡 Tip: This dish pairs well with a simple side salad or steamed local vegetables.
💡 Pro Tips
- ✓Ensure fish is fresh for the best flavor.
- ✓Adjust seasoning to your preference.
- ✓Coconut husk coals can add an authentic smoky flavor if grilling outdoors.
🔄 Variations
- Add sliced onions and kaffir lime leaves inside the banana leaf with the fish for extra aroma.
- Use other types of firm white fish like mahi-mahi or grouper.
- For a spicier kick, add a pinch of chili powder to the fish marinade.