One-Pot Steamed Fish with Coconut Rice
1 tbsp butter
2 large green onions, sliced
2 cups sliced vegetables (I used red and yellow pepper and thinly sliced carrots)
1-2 small dried hot chili peppers, crushed (depending on your heat tolerance)
1 cup basmati rice
1/4 cup unsweetend shredded coconut
1 cup water
1 tbsp flour
2 cups milk
1 cup asparagus, woody part discarded, then cut into 1 inch pieces
1 lb skinless white fish filets (about 1 inch thick, cut into 4 pieces)
salt & pepper
zest of one lime
1/4 cup chopped fresh basil
1 lime, cut into wedges for serving
|everything you need for dinner tonight!|
In a large skillet that has a tight fitting lid, melt butter over medium heat. Add the crushed chili and let it flavour the butter.
Saute the green onions and rest of your vegetables, sprinkle with a bit of salt and cook for about 3 minutes or until vegetables are softened. Stir in rice and coconut until coated.
Add water and bring to a boil. Whisk flour into the milk and pour into the skillet while stirring. Bring to a simmer, stirring often. Cover, reduce heat to low and simmer for 5 minutes.
Pat fish dry with a paper towel and sprinkle with salt, pepper, chili flakes and lime zest.
Remove lid from skillet, fluff rice with a fork and add top with the fish filets. Sprinkle the asparagus around the fish. Replace lid and continue steaming for about 15 minutes.
Guess what? Dinner is done!? Serve topped with cilantro and lime wedges. I think this recipe would also be amazing with thinly sliced chicken breasts, shrimps and large scallops too!