Coconut Lime Fish Bowls
Bowls of flaked white fish in coconut-lime broth served over rice with sautéed vegetables and fresh herbs. Warm, aromatic, and quick to assemble from component parts.
Ingredients
Method
Rinse rice and begin cooking according to package directions. Mince ginger, juice limes, and chop cilantro. Cut fish into 2-inch pieces and pat dry with paper towels.
In a large pot, combine fish stock, coconut milk, ginger, and fish sauce. Bring to a gentle simmer over medium heat.
Add lime juice and stir to combine. Season with salt to taste.
Heat coconut oil in a sauté pan over medium-high heat. Add sliced red onion and cook for 2 minutes until softened. Add zucchini and sauté for 3–4 minutes until tender-crisp. Transfer to a plate.
Gently place fish pieces into the simmering broth. Cook for 6–8 minutes until the fish is opaque and flakes easily. Do not stir vigorously; fish will break apart naturally as it poaches.
Divide cooked rice among four bowls. Top each with sautéed vegetables and a generous portion of fish.
Ladle hot broth over each bowl. Garnish with cilantro and toasted sesame seeds. Serve with lime wedges on the side.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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