Grilled Reef Fish with Coconut Rice

Name: Grilled Reef Fish with Coconut Rice
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Papua New Guinea
Ingredients: 4 whole small reef fish or fillets, cleaned; 2 limes, juiced; 3 cloves garlic, minced; 1 inch ginger, grated; 2 cups jasmine or long-grain rice; 1 1/2 cups coconut milk; 1 cup water; 1/2 teaspoon salt; Banana leaves, for grilling (optional); Sliced chili and lime wedges, to serve

4 servings20 min prep30 min cookEasy Papua New Guinea

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The Story Behind It

The Tale of Grilled Reef Fish with Coconut Rice

This simple grilled reef fish with coconut rice reflects Papua New Guinea's coastal communities' reliance on the sea and coconut palms, prepared over open fire for generations. It's everyday Melanesian home cooking without a documented single origin.

Ingredients

Scale:· 4 servings

4 whole small reef fish or fillets, cleaned
2 limes, juiced
3 cloves garlic, minced
1 inch ginger, grated
2 cups jasmine or long-grain rice
1 1/2 cups coconut milk
1 cup water
1/2 teaspoon salt
Banana leaves, for grilling (optional)
Sliced chili and lime wedges, to serve

Instructions

1Mix the lime juice, garlic, and ginger together and rub over the cleaned fish, inside and out.
2Let the fish marinate for 15-20 minutes while preparing the rice.
3Combine the rice, coconut milk, water, and salt in a pot, bring to a boil, then reduce heat, cover, and simmer for 15-18 minutes until tender and the liquid is absorbed.
4Preheat a grill or grill pan to medium-high heat.
5Wrap the marinated fish loosely in banana leaves if available, or place directly on the grill.
6Grill for 5-7 minutes per side until the flesh is opaque and flakes easily.
7Fluff the coconut rice with a fork.
8Serve the grilled fish over the coconut rice, garnished with sliced chili and lime wedges.

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