Nauruan Coconut Fish with Lime Rice

Ingredients

• 12 oz white fish fillets, cut into large pieces
• 1 can coconut milk
• 1 1/2 cups rice
• 2 tbsp neutral oil
• 1 small onion, finely diced
• 4 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 1 red chili, sliced
• 2 ripe tomatoes, diced
• 1/2 cup fish stock or water
• 3 limes, 2 juiced and zested and 1 cut into wedges
• 1 tsp fine salt, plus more to taste
• 2 tbsp chopped cilantro or parsley

Steps

1. Rinse the rice and simmer it in 2 1/4 cups salted water, covered, over the lowest heat for 15 minutes, then fork the lime zest and half the juice through it and leave it covered.
2. Pat the fish dry and season it with the remaining lime juice and half the salt.
3. Heat the oil in a wide pan over medium heat and cook the onion for 5 minutes until soft, then add the garlic, ginger, and chili for 30 seconds.
4. Add the tomatoes and cook for 6 minutes until they break down into a loose sauce.
5. Pour in the stock and simmer for 3 minutes, then add the coconut milk and bring it to the barest simmer, with only occasional bubbles at the edge.
6. Slide the fish into the sauce in a single layer and poach for 6 to 8 minutes without stirring, until the pieces turn opaque, flake at a fork, and reach 145F (63C).
7. Shake the pan rather than stirring if you need to move anything; a spoon will break the fish into shreds.
8. Season with salt, spoon the fish and sauce over the lime rice, and finish with the cilantro and lime wedges.

Allergen note: Contains fish and coconut.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.