Coconut Lime Fish Jasmine Rice (Print Version)
White fish in coconut lime curry sauce with jasmine rice, finished with cilantro and fresh citrus notes.
# Ingredients:
→ Curry
01 -
450g white fish fillets (such as cod or tilapia), cut into chunks
02 -
400ml coconut milk
03 -
2 tablespoons red curry paste
04 -
1 tablespoon fish sauce (optional)
05 -
Juice and zest of 2 limes
06 -
1 tablespoon coconut oil
07 -
1 medium onion, finely chopped
08 -
2 cloves garlic, minced
09 -
1 tablespoon fresh ginger, grated
10 -
Salt and pepper to taste
→ Rice
11 -
1 cup jasmine rice
12 -
375ml water
13 -
Pinch of salt
→ Garnish
14 -
Fresh cilantro leaves
15 -
Lime wedges
# Steps:
01 -
Wash jasmine rice thoroughly under cold running water until water is clear.
02 -
Combine jasmine rice with 375ml water and a pinch of salt in a saucepan. Bring to a boil over medium heat. Reduce to low, cover, and simmer for 15 minutes. Remove from heat and keep covered for 5 minutes. Fluff gently with a fork before serving.
03 -
Heat coconut oil in a large skillet over medium heat. Add chopped onion and sauté for 3–4 minutes until translucent.
04 -
Add minced garlic and grated ginger to the pan. Cook for 1–2 minutes until fragrant.
05 -
Stir in red curry paste and cook for 1 minute, mixing thoroughly with the aromatics.
06 -
Pour in coconut milk, lime juice, lime zest, and fish sauce if using. Season with salt and pepper. Simmer gently for 5 minutes, allowing flavors to develop.
07 -
Add fish chunks to the curry sauce. Cover and cook for 5–7 minutes, or until fish is opaque and flakes easily with a fork.
08 -
Divide jasmine rice among serving bowls and spoon coconut lime fish curry over the rice. Garnish with fresh cilantro leaves and serve with lime wedges.
# Notes:
01 -
For enhanced flavor, allow the curry to rest for several minutes before serving to let the aromatics infuse fully.