Coconut rice with hot-smoked trout

Recipes / Fish

This fragrant alternative to fried rice is a healthier version that can be eaten on its own or as a side.

Recipe «Coconut rice with hot-smoked trout» presented in category Recipes / Fish, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 1 1/2 cups jasmine rice, 100ml coconut milk, 2 tbsp sunflower oil, 2 eggs, lightly beaten, seasoned, 2 small red chillies, seeds removed, thinly sliced , 3 garlic cloves, finely chopped, 2 kaffir limes leaves, finely shredded, 6 spring onions, finely shredded , 1 tbsp light soy sauce, 300g hot-smoked trout fillet, flaked, 1/4 cup coriander leaves, chopped, Fried Asian shallots, toasted shredded coconut and lime wedges, to serve.

Ingredients:

  • 1 1/2 cups jasmine rice 
  • 100ml coconut milk 
  • 2 tbsp sunflower oil 
  • 2 eggs, lightly beaten, seasoned 
  • 2 small red chillies, seeds removed, thinly sliced 
  • 3 garlic cloves, finely chopped 
  • 2 kaffir limes leaves, finely shredded 
  • 6 spring onions, finely shredded 
  • 1 tbsp light soy sauce 
  • 300g hot-smoked trout fillet, flaked 
  • 1/4 cup coriander leaves, chopped 
  • Fried Asian shallots, toasted shredded coconut and lime wedges, to serve 

Instructions

  1. Place rice, coconut milk, 2 cups (500ml) water and 1/2 teaspoon salt in pan over medium heat. Bring to a simmer, then reduce heat to low, cover and cook for 10 minutes. Remove from heat and stand, covered, for 10 minutes, then fluff up with a fork.
  2. Meanwhile, heat 1 tablespoon oil in a non-stick frypan over medium heat. Pour the egg into the pan, swirling to coat the base in a thin layer. Cook for 1-2 minutes until set, then invert onto a board. Roll omelette up and thinly slice.
  3. Add the remaining 1 tablespoon oil to the pan, then add chilli, garlic, kaffir lime leaves and half the spring onion. Cook, stirring, for 1 minute or until softened, then add the rice, soy sauce, omelette, trout and coriander. Toss to combine.
  4. Divide among bowls and serve with fried Asian shallots, toasted coconut, lime wedges and remaining spring onion.