Coconut-lime fish with cabbage and rice
A Caribbean-inspired coconut fish dinner with lime, thyme and tender cabbage. Everything except the rice cooks in one pan.
Best for home cooks who enjoy Caribbean-inspired dinners.
- Pescatarian
Quick tips
Short on time? Do these first — small moves, big flavour.- Adjust Scotch bonnet or other hot pepper to your taste; start with a small amount.
- Ready in
- 30 min
- Hands-on
- 10 min
- Cook
- 20 min
- Ingredients
- 9
- Serves
- 4
Ingredients
- 400g Cabbage
- 1 Lime
- 3 Spring onionses
- 2 cloves Garlic
- 0.5 tsp Dried thyme
- 0.5 tsp Salt
- 250g Long-grain rice
- 600g White fish fillets
- 300ml Light coconut milk
Method
- 01Cook the rice according to its packet instructions. Thinly slice cabbage and spring onions and finely chop the garlic.
- 02In a wide covered pan, combine coconut milk, 100 ml water, spring onions, garlic, thyme and salt. Bring to a gentle simmer, add cabbage and cook for 5 minutes.
- 03Lay the fish on the cabbage, cover and simmer gently for 8–12 minutes until the centre of each fillet reaches 63°C. Avoid a hard boil.
- 04Stir lime juice into the sauce and serve the fish, cabbage and coconut sauce with the rice.
Equipment
- Hob