Fish Family friendly Main Asian

Coconut rice with hot-smoked trout

Name: Coconut rice with hot-smoked trout
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4
Cuisine: /asian, /asian recipes
Ingredients: 1 1/2 cups (300g) jasmine fragrant rice; 100ml coconut milk; 2 tablespoons 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 tablespoon light soy sauce; 300g hot-smoked trout fillet, flaked; 1/4 cup coriander leaves, chopped; Fried Asian shallots, toasted shredded coconut & lime wedges, to serve

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25m

10m

Valli Little's coconut rice with hot-smoked trout

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by Valli Little

delicious. team

Oct 03, 2015

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

1 1/2 cups (300g) jasmine fragrant rice
100ml coconut milk
2 tablespoons 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 tablespoon light soy sauce
300g hot-smoked trout fillet, flaked
1/4 cup coriander leaves, chopped
Fried Asian shallots, toasted shredded coconut & lime wedges, to serve

Method

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.