Coconut rice with hot-smoked trout

title="Coconut rice with hot-smoked trout"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Coconut-rice-with-hot-smoked-trout.jpg" srcset="https://img.taste.com.au/Igr362Hk/w720-h480-cfill-q80/taste/2016/11/coconut-rice-with-hot-smoked-trout-66750-1.jpeg 720w, https://img.taste.com.au/dGtDZgBr/w643-h428-cfill-q90/taste/2016/11/coconut-rice-with-hot-smoked-trout-66750-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Coconut rice with hot-smoked trout"
/>

(2) Rate it

• 0:25 Prep


• 0:10 Cook


• 
  4 Servings


• Capable cooks

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

Featured in
Asian recipes, Nutrition information

Ingredients

• 1 1/2 cups (300g) jasmine 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, to serve


• Toasted shredded coconut, to serve


• Lime wedges, to serve

Method

• 
  
  
  Step 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.
  
  
  


• 
  
  
  Step 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.
  
  
  


• 
  
  
  Step 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.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Divide among bowls and serve with fried Asian shallots, toasted coconut, lime wedges and remaining spring onion.
  
  
  

• Low sugar

Nutrition

• 2307 kj

  Energy




• 21.3g

  Fat Total




• 9.7g

  Saturated Fat




• 4.6g

  Fibre




• 27.3g

  Protein




• 112mg

  Cholesterol




• 942mg

  Sodium




• 1.7g

  Carbs (sugar)




• 64.4g

  Carbs (total)

All nutrition values are per serve

• Author: Valli Little & Phoebe Wood


• Image credit: Andy Lewis


• Publication: Taste.com.au

Source: taste.com.au