Smoked Fish & Coconut Turmeric Rice by @niangcook

N/A

1 serving

🐟

2 whole fish

Sea Bream

🌿

15 g

Parsley

🧄

2 cloves

Garlic

🫒

30 ml

Olive Oil

🧂

9 g

Salt

🧂

1 g

Black Pepper

🌶️

1 g

Chili Pepper

🟤

1 g

Cumin

🍚

190 g

Rice

🥥

240 ml

Coconut Milk

🧅

150 g

Red Onion

🧂

Salt

🌶️

Black Pepper

🟡

3 g

Turmeric

🍛

3 g

Curry Powder

🍠

700 g

Yam

🌿

6 sprigs

Thyme

Preparation Steps

  1. Step 1/16

    Scale, gut, and rinse the 2 whole sea bream under cold water, then pat them dry.

    whole sea bream
    🐟fish scaler
    🔪chef's knife
    🪵cutting board

  2. Step 2/16

    Finely chop the fresh parsley and garlic, then place them in the mixing bowl.

    fresh parsley
    garlic
    🔪chef's knife
    🪵cutting board
    🥣mixing bowl

  3. Step 3/16

    Mix the parsley and garlic with olive oil, 1 teaspoon salt, black pepper, chili pepper, and ground cumin to make the marinade.

    fresh parsley
    garlic
    olive oil
    salt
    black pepper
    chili pepper
    ground cumin
    🥣mixing bowl
    🥄spoon

  4. Step 4/16

    Rub the marinade over the 2 sea bream, including inside the cavities, then rest them for 15 minutes.

    whole sea bream
    fresh parsley
    garlic
    olive oil
    salt
    black pepper
    chili pepper
    ground cumin
    🥣mixing bowl

  5. Step 5/16

    Soak the smoking wood chips in water for 15 minutes, then drain them in the colander.

    smoking wood chips
    water
    🫗colander

  6. Step 6/16

    Preheat the outdoor charcoal smoker to about 180°C / 355°F, then add the drained wood chips and fresh thyme.

    smoking wood chips
    fresh thyme
    🗜️tongs

  7. Step 7/16

    Place the marinated sea bream on the smoker rack, then smoke until opaque and flaky, about 35 minutes.

    whole sea bream
    ♨️smoker rack
    🗜️tongs

  8. Step 8/16

    Peel the yam and cut it into 3 cm / 1 inch chunks.

    yam
    🔪chef's knife
    🪵cutting board

  9. Step 9/16

    Cover the yam chunks with water in the pot, then boil them on the stovetop until tender, about 20 minutes.

    yam
    water
    🍲pot with lid

  10. Step 10/16

    Drain the cooked yam and season it with a pinch of salt.

    yam
    salt
    🫗colander
    🥄spoon

  11. Step 11/16

    Finely chop the red onion, then sauté it with the remaining olive oil in the pot for 3 minutes.

    red onion
    olive oil
    🔪chef's knife
    🪵cutting board
    🍲pot with lid
    🥄spoon

  12. Step 12/16

    Add the white rice, ground turmeric, curry powder, remaining salt, and black pepper to the pot, then stir for 1 minute.

    white rice
    ground turmeric
    curry powder
    salt
    black pepper
    🍲pot with lid
    🥄spoon

  13. Step 13/16

    Pour in the coconut milk and 360 ml / 1 1/2 cups water, then bring the rice to a boil.

    coconut milk
    water
    🍲pot with lid
    🥄spoon

  14. Step 14/16

    Cover the pot and simmer the rice on low heat until the liquid is absorbed, about 18 minutes.

    white rice
    coconut milk
    water
    🍲pot with lid

  15. Step 15/16

    Rest the rice covered for 5 minutes, then fluff it with a spoon.

    white rice
    🍲pot with lid
    🥄spoon

  16. Step 16/16

    Serve one smoked sea bream with coconut turmeric rice and boiled yam for each portion.

    whole sea bream
    white rice
    yam
    🗜️tongs
    🥄spoon

Composition

Ingredients

Types

Vegetables, Oils, Seasonings, Spices, Dairy Alternatives, Root Vegetables

Ingredients

Sea bream, Parsley, Garlic, Olive oil, Salt, Black pepper, Chili pepper, Cumin, Rice, Coconut milk, Red onion, Turmeric, Curry powder, Yam, Thyme

Allergens

Coconut

Dietetics

Dietary regimen

Pescatarian, Dairy-free, Gluten-free

Calories

735 kcal

Macro nutrients

Protein: 42g, Carbohydrates: 91g, Fat: 23g, Fiber: 6g, Sugars: 7g

Nutritional Information

Minerals

Potassium: 1150mg, Phosphorus: 470mg, Selenium: 62mcg, Iron: 4.1mg, Magnesium: 105mg, Sodium: 760mg

Vitamins

Vitamin B12: 5.6mcg, Vitamin D: 8.5mcg, Vitamin C: 21mg, Vitamin B6: 0.8mg

Preparation

Time Information

Temps

Non spécifié

Difficulty

Level

None ()

Steps

16 steps

Equipments

Utensils

chef's knife, cutting board, mixing bowl, spoon, fish scaler, tongs, pot with lid, colander, smoker rack

Appliances

outdoor charcoal smoker, stovetop

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Outdoor cooking, Family meal

Origin

Source

Platform

instagram

Original Creator

@niangcook

Origin

Cuisine

West African, African, French-influenced

Geographic

to inform

Various

Aspect

Texture

Flaky, Tender, Creamy, Soft, Smoky

Flavors

Smoky, Savory, Spicy, Herbal, Earthy, Coconutty, Aromatic

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave fish dishes out longer than 2 hours), fridge : 3 days (Store in an airtight container,Cool before refrigerating,Keep at or below 4°C / 40°F), freezer : 2 months (Freeze in airtight freezer-safe containers,Freeze rice and fish separately when possible,Reheat thoroughly before eating)