Coconut Fish with Broccolini Rice Recipe

How to make Coconut Fish with Broccolini Rice


  1. Cook the brown rice in rice cooker or in boiling salted water, until tender. Drain and keep warm.  (If making double amount, reserve half for your next recipe. Once cool, store in an airtight container in fridge).
  2. While the rice is cooking, heat 1 tablespoon of the oil in a medium-sized saucepan. Add the onion and cook for 5 minutes or until softened. Add the ginger and garlic and cook for another minute. Add turmeric, tomatoes and coconut cream. Stir to combine. Simmer uncovered for 10 minutes until thickened slightly. Stir through the chickpeas and heat through.
  3. Meanwhile, steam or microwave the chopped broccolini and fold into the reserved warm rice.
  4. On a flat plate, add flour and season. Dip fish into flour to coat both sides and season lightly  with salt and black pepper. Heat the remaining oil in a large, non-stick frying pan. Cook the fish over medium-high heat for 2-3 minutes on each side or until golden and cooked through.
  5. Meanwhile, cut the cucumber into 2cm diagonal slices and halve. Toss together with the soy sauce, vinegar and sugar.
  6. Serve the coconut fish on the broccolini rice and accompany with the cucumber salad.

Optional: Garnish with coconut flakes when you add the fresh coriander leaves.

Tip: Cook double quantity of brown rice and try our recipe for Sausage and Zucchini Skewers with Rice Salad.