Coconut Fish & Shrimp Fried Rice - The perfect fusion of the Orient and the Caribbean
Updated: Jul 31, 2020
These amazingly unique dishes merge the delicate flavors of the orient with the tantalizing spice of the Caribbean.
(Photo: 五玄土 Oriento)
These dishes are incredibly easy to do and will elevate your dinner with flavor ingredients. So let’s bring the best of opposite worlds to your table.
(Photo: Peter Hansen)
Menu: Coconut Spiced Baked Fish (Mahi-Mahi) with Shrimp Fried Rice.
Pairing: Sauvignon Blanc or Riesling
This dish will serve 4.
Let’s get cooking!
(Photo: Carlos Sarmiento)
For the fish:
2 pounds thick fish fillets, halibut, sea bass, cod, mahi-mahi or salmon
4 teaspoons fresh lemon juice
2 tablespoons vegetable oil
1/4 cup of vegetable oil
2 cups finely chopped onion
2 teaspoons minced garlic
2 teaspoons minced ginger
1 teaspoon minced chili pepper
1 cup chopped fresh tomatoes
Spice mixture for fish:
6 teaspoons ground coriander
1 teaspoon ground cumin
1/4 teaspoon ground red pepper, cayenne
1/4 teaspoon ground black pepper
1/4 teaspoon ground turmeric
1 1/4 teaspoon salt
1/2 cup canned unsweetened coconut milk
1/4 cup chopped cilantro, for garnish
3 tablespoons soy sauce
1 tablespoons sesame oil
1/2 teaspoon ginger powder
1/2 teaspoon black pepper
2 tablespoons olive oil
1 pound medium shrimp, peeled and deveined
Sea salt and freshly ground black pepper, to taste
2 cloves garlic, minced
1 onion, diced
1 cup of bean sprouts (optional)
2 carrots, peeled and thinly chopped
1/2 cup frozen peas
3 cups cooked rice
2 green onions, sliced
Cut fillets (crosswise) into strips 3 inches wide. Rub fish with mixture of lemon juice and oil, cover and refrigerate for 1 hour.
Preheat oven to 350 degrees.
In medium frying pan, over medium high heat, fry onion in oil until edges are browned. Add garlic, ginger, and chili pepper, and stir over medium heat for 2 minutes.
Add tomatoes, spice mixture and salt and fry, stirring constantly until the tomatoes break down to form a paste. Add coconut milk and simmer about 5 minutes until a thick, rich sauce is formed.
Arrange fish in an oiled baking dish large enough to hold fish in a single layer.
Bake, uncovered, for 10 minutes in the preheated oven.
Pour sauce over fish, cover tightly with aluminum foil, and return to oven for 15 to 20 minutes until fish is opaque.
In a small bowl, whisk together soy sauce, sesame oil, ginger powder and black pepper; set aside.
Heat olive oil in a large skillet or wok over medium high heat. Add shrimp, and cook, stirring occasionally, until pink, about 2-3 minutes; season with salt and pepper (to taste), set aside.
Add garlic and onion to the skillet, and cook, stirring often until onions have become translucent, about 3-4 minutes.
Stir in carrots, peas, and sprouts and cook, stirring constantly, until vegetables are tender, about 3-4 minutes.
Stir in rice, green onions and soy sauce mixture. Cook, stirring constantly, until heated through, about 2 minutes. Stir in shrimp.
Serve it up!
Arrange each plate by neatly serving a small heap of fried rice in the center of the plate.
Next, place a piece of the fish on the side of the rice (almost on top). Spoon over the fish sauce just enough to cover the top of the fish (you can also dot your plate with some extra sauce).
*Garnish with chopped cilantro (I used cilantro leaves to garnish the rice and instead used thinly sliced red onion slivers that were marinates in lime with sesame oil).
(Photo: Carlos Sarmiento)
For this type of fusion cuisine, you definitely want to go with a very chilled and refreshing white wine. To off-set the spice and complex flavors, it is best to choose a light, fruity and sweet wine like a Sauvignon Blanc or a Riesling.
Enjoy! Let me know what you think!
(Photo: Cedric Frixon)