Palauan Grilled Rainbow Runner with Coconut Rice
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The Tale of Palauan Grilled Rainbow Runner with Coconut Rice
This dish reflects Palau's deep dependence on reef and open-ocean fishing, with rainbow runner a commonly caught fish in Palauan waters, paired with coconut rice made from one of the islands' most abundant and traditionally important crops, used for generations for food, oil, and building materials.
Ingredients
Scale:· 4 servings
- 4 rainbow runner or mahi-mahi fillets
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 lime, juiced
- 1 tablespoon grated ginger
- 2 cups jasmine rice
- 1 1/2 cups coconut milk
- 1 cup water
- 1/2 teaspoon salt
- Sliced scallions, for garnish
Instructions
- 1Mix the garlic, soy sauce, lime juice, and ginger to make a marinade, then coat the fish fillets and let marinate for 20 minutes.
- 2Rinse the jasmine rice and combine with the coconut milk, water, and salt in a pot.
- 3Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until the rice is tender and liquid is absorbed.
- 4Meanwhile, preheat a grill or grill pan to medium-high heat.
- 5Grill the marinated fish fillets for 3-4 minutes per side until just cooked through and lightly charred.
- 6Fluff the coconut rice with a fork.
- 7Plate the coconut rice with the grilled fish on top, garnished with sliced scallions.
- 8Serve hot with extra lime wedges.
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