👨‍🍳 Instruktioner

1. 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.

   💡 Proffstips: Ensure the fish is fully submerged in the lime juice.
2. 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. 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.

   💡 Proffstips: Using coconut milk adds a rich, tropical flavor to the rice.
4. 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.

   💡 Proffstips: Avoid lifting the lid during cooking to trap steam.
5. 5

   Once the rice is cooked, let it rest, covered, for 5 minutes. Fluff with a fork.

6. 6

   Gently drain any excess lime juice from the marinated fish. If using, stir in the grated fresh coconut.

   💡 Proffstips: Don't drain all the liquid, as some of the marinade adds flavor.
7. 7

   Serve the lime-marinated fish alongside the coconut rice. Garnish with sliced scallions.

   💡 Proffstips: This dish is best served immediately.