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Caribbean Coconut Rice and Stew Fish
45 min4 servingsEasy
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A traditional Caribbean-style meal featuring rich, flavorful stewed fish served over creamy, fragrant coconut rice.
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Recipe Details
Prep15m
Cook30m
Total45m
Servings: 4
Difficulty: Easy
Per serving: 1 large plate (~550g)
720
Calories
32.1g
Protein
88.8g
Carbs
27.1g
Fat
Estimated from the ingredients. Check the packaging for exact numbers.
Tags:
CaribbeanSeafoodRiceComfort Food
Ingredients
Coconut Rice
- 4cupWhite Rice(estimated)
- 13 ½ozCoconut milk(1 can)
- 1tbspCoconut cream(estimated)
- 1tspSalt(estimated)
- ½lemonLemon zest(zested)
- Water(enough to cover rice)
Stew Fish
- Fish steaks(pre-seasoned/marinated)
- Onions(sliced)
- Red bell peppers(sliced)
- Green bell peppers(sliced)
- Carrots(sliced)
- Garlic(minced)
- 1wholeScotch Bonnet Pepper
- 1tbspGreen seasoning
- 1tbspDark Soy Sauce(estimated)
- 1tbspKetchup(estimated)
- 1tbspSelf-raising flour(estimated)
- Black pepper(to taste)
- All-purpose seasoning(to taste)
- Cooking oil
Instructions
Coconut Rice
- 1 Add the rice to your cooking pot.
- 2 Pour in the canned coconut milk and add an equal amount of water, or enough to cover the rice by about an inch.
- 3 Add the coconut cream, salt, and fresh lemon zest.
- 4 Stir everything together and cook until the rice is tender and the liquid is absorbed.
Stew Fish
- 1 Ensure your fish steaks are cleaned and seasoned.
- 2 In a large pot, heat a small amount of oil and sauté the onions, bell peppers, carrots, and garlic until softened.
- 3 Add the green seasoning, dark soy sauce, and ketchup to the vegetables and stir well.
- 4 Add salt, black pepper, and all-purpose seasoning to the vegetable mixture.
- 5 Add a splash of water to create a sauce and add the whole Scotch Bonnet pepper.
- 6 Sift a tablespoon of self-raising flour into the sauce to help it thicken.
- 7 Add the pre-fried fish steaks into the pot with the sauce.
- 8 Gently coat the fish in the stew and simmer for a few minutes until heated through and the sauce reaches desired consistency.
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