Grilled Fish and Coconut Rice

Source: The Parkdale Potluck Cookbook
Made: January 27, 2014
Yield: 6 servings
Time to make: 30-40 minutes

This is a simple recipe and can be easily made in the time it takes to cook the rice.  Note that the rice is cooked in two stages: with water and then with coconut milk.

Grilled Fish and Coconut Rice

Grilled Fish and Coconut Rice
6 cups water
2 cups brown rice
1 tsp. salt
1 1/8 cups coconut milk
6 fish steaks
¼ cup sesame or chili oil
1 cucumber thinly sliced
2 cups bean sprouts
1 cup roasted peanuts

Bring water to a boil over high heat.
Slowly sprinkle in rice so that water does not stop boiling.
Add salt, stir, lower heat slightly and gently boil, uncovered, for 20 minutes until rice is just tender.
Drain into a colander and immediately return to the pot, while still hot.
Add coconut milk, lower heat to simmer, cover and cook for another 10 minutes until liquid is absorbed.

Meanwhile, heat a grill or barbecue.
Lightly coat fish steaks with sesame or chili oil.
Cook a few minutes on each side, turning once. (10 minutes per 1”/2.5cm thickness)

To serve, put rice on plate or in bowl.
Top with fish steak.
Garnish with cucumbers, bean sprouts and chopped, roasted peanuts.

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