Charred BBQ Trevally, Aromatic Rice with Tumeric Coconut

trevally fillets

🥗Healthier: snapper fillets

💰Cheaper: tilapia

Snapper offers a similar texture and flavor, while tilapia is more affordable.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories, while evaporated milk mimics creaminess.

jasmine rice

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice adds fiber, while white rice is often less expensive.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice provides a similar acidity, and vinegar is usually cheaper.

Marinate trevally fillets in a mixture of olive oil, garlic, ginger, lime juice, soy sauce, and brown sugar for at least 30 minutes.

Prepare the aromatic rice by rinsing jasmine rice under cold water until clear.

In a pot, sauté onion in olive oil until translucent, about 3-4 minutes.

Add bay leaves and rinsed rice to the pot, stirring for 1-2 minutes.

Pour in water and a pinch of salt, bring to a boil, then reduce heat to low, cover, and cook for 15-20 minutes until rice is tender.

In a separate saucepan, combine coconut milk and turmeric, heating gently until warm but not boiling.

Grill marinated trevally fillets over medium-high heat for 4-5 minutes on each side until charred and cooked through.

Fluff the aromatic rice with a fork and remove bay leaves before serving.

Plate the rice, top with grilled trevally, and drizzle with turmeric coconut sauce.

Garnish with fresh cilantro and chili flakes before serving.

Cooking Techniques

Spice Level:

Allergens