Marshallese Coconut Rice with Fish (Raij im Ek)
The Quirky Foodster Team
Ingredients
- Rice — 2 cups (370 g / 13 oz)
- Coconut milk — 1.5 cups (360 ml / 12 fl oz)
- Water — 1 cup (240 ml / 8 fl oz)
- Reef fish fillets — 500 g (1 lb 2 oz)
- Oil — 2 tbsp
- Salt — to taste
- Lime, cut into wedges — 1
Method
- Combine the rice, coconut milk, water and a pinch of salt in a saucepan.
- Bring to a boil, then cover and reduce to low heat, cooking for 15–18 minutes until the rice is tender and the liquid absorbed.
- Meanwhile, season the fish fillets with salt.
- Heat the oil in a frying pan and fry the fish for 3–4 minutes per side until golden and cooked through.
- Serve the coconut rice alongside the fried fish with lime wedges.
Introduction: Fragrant rice simmered in coconut milk and served with pan-fried reef fish, a satisfying, everyday midday meal.
Cultural Background: With the surrounding lagoon providing a steady supply of fish, this simple combination of coconut rice and fried fish forms the backbone of many Marshallese family lunches, prepared quickly with ingredients close at hand.
Tips: Keep the heat low once the rice is covered, to prevent the coconut milk from catching on the bottom of the pan. Pat the fish dry before frying for the crispest result.
Variations: Add a pandan leaf to the rice while cooking for extra fragrance. Use grilled fish instead of fried for a lighter version.
Storage: Refrigerate rice and fish separately in airtight containers for up to 2 days.
Reheating: Reheat rice with a splash of water in a covered pan or microwave; reheat fish briefly in a dry pan.
Nutrition: Per serving (approx.): 460 kcal, 28 g protein, 18 g fat, 46 g carbohydrate.
FAQs:
Q: Can I use frozen fish?
A: Yes, thaw fully and pat dry before frying.
Q: What fish works best?
A: Any firm, mild reef fish such as snapper or grouper works well.
- Rice — 2 cups (370 g / 13 oz)
- Coconut milk — 1.5 cups (360 ml / 12 fl oz)
- Water — 1 cup (240 ml / 8 fl oz)
- Reef fish fillets — 500 g (1 lb 2 oz)
- Oil — 2 tbsp
- Salt — to taste
- Lime, cut into wedges — 1
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