Food Corner: How to Cook Coconut Rice With Barbecued Fish

                 
 Coconut rice is a very popular rice delicacy but I today instead of using chicken, I want to use barbecued fish.

Grilling fish is heathier than frying. Coconut rice is made from coconut milk.If you missed my previous post on coconut read it here.

 Ingredients
500g parboiled rice
100ml coconut milk extracted from whole coconut
2 medium sized barbecued fish or chicken
100ml stock from beef or chicken
1 medium sized carrot stick
1 medium sized onion bulb
1 handful of green peas
Ground prawn or crayfish
Seasoning (to taste)
Red bell pepper
Salt (to taste)
 Vegetable oil( optional)

Dish Preparation: 
  •  Extract coconut milk from coconut by using a hard object to break the coconut , extract the coconut flesh, blend to get smooth coconut paste.Use a silk filter separate the shaft and use only the coconut milk.
  • parboil your rice for 15minutes, wash and leave it to drain in a sieve
  • Grill the fish or barbecue it with salt  -Cook your fish with onions, add some salt, seasoning and spices and cook for 10minutes.Transfer the fish to a sieve to drain.
  • Then place them on your oven rack, place the rack as close to the grill (the top heater in your oven) as possible.switch your oven to "Grill" or if you are in the USA, "Broil" and set the temperature to 170°C or 338°F.When the top side becomes brown, turn the pieces of  fish on the other side.
  • Grind the prawn or crayfish and set aside
  • Pour in the cooking pot the coconut milk and meat stock, mix and boil for 5 minutes
  • Pour the parboiled rice into the pot containing fish stock and coconut milk, add chopped onions, ground prawn or crayfish,seasoning, pepper and salt to taste. Ensure the liquid in the pot is at the same level with the rice. Boil for 5 minutes and add the barbecued fish.
  • Cover the pot and leave the rice to cook on medium heat till water in the rice dries up. This will take maximum of 30 minutes.Add the diced carrots and green peas, cover pot and simmer on low heat for 5 minutes.

Cooking tip: Low heat will make the rice soggy and burn at the bottom while high heat will leave the rice burnt before it is well cooked. Maintain medium heat throughout the cooking process.
 The rice is well cooked when it is tender without any more liquid in the pot.

Hmmmm! yummy!!  Enjoy your deliciously tasty coconut rice.
Keep visiting my blog for more mouth watering food recipe.

 

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