To serve, add a scoop of rice to four bowls, top with a piece of fish and ¼ of the green beans per bowl. While the fish is baking, in a small bowl mix together the mayonnaise, sweet chili sauce and 2-3 tablespoons of the reserved coconut milk mixture. Place the sheet pan in the oven until the fish is flaky, about 10-12 minutes depending on the thickness of the fish. Repeat with all 4 pieces of fish.ĭrizzle or spray the green beans and fish with a little more olive oil and sprinkle the green beans with the remaining ¼ teaspoon salt. Press the egg coated fish into the coconut-macadamia nut mixture gently on all sides before setting the fish on the baking sheet with the green beans. One at a time, dip the fish into the egg, on all sides, letting the excess drip off. Sprinkle the fish on all sides with 1 teaspoon of the salt. In another shallow bowl or pie dish toss together the macadamia nuts and the coconut until combined. In a shallow bowl or pie dish, beat the egg until smooth. Turn off the heat, using tongs, remove the green beans and place them on the baking sheet. Once the water comes to a boil, blanch the green beans for 3 minutes. Add 3 drops of blue food coloring to the pitcher and stir. Take the bowl out and stir the mixture until the sugar is completely dissolved. Spray a large rimmed baking sheet with olive oil or baking spray. Pour the water and sugar into a microwave safe bowl. If using a rice cooker, simply put the rice in with the coconut milk mixture and water and set the timer for white rice. Turn off the heat and let it sit on the hot stove for 2-3 minutes longer after fluffing it. Remove the lid, fluff up the rice to make sure all the liquid is absorbed. Add the rinsed rice to the boiling coconut milk, stir to combine and return to a boil before securing it with a tight fitting lid and reducing the heat to low. Fish bowl recipe plus#Pour the remaining coconut milk mixture plus 1 ¼ cups water into a medium size pot and bring to a boil or add the coconut milk mixture and 1 ¼ cup water to the base of a rice cooker. Reserve 2-3 tablespoons of this coconut milk mixture for later use. In a medium bowl, mix the coconut milk, ginger, sugar and ½ teaspoon of the salt together.
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