Coconut Rice with Reef Fish (Ongraol el Ralm me Ngikel)
The Quirky Foodster Team
Ingredients
- Rice — 370 g (13 oz)
- Coconut milk — 360 ml (12 fl oz)
- Water — 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.
- 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-seared reef fish, a satisfying midday meal built around Palau's lagoon catch.
Cultural Background: With Palau's surrounding reef providing a steady supply of fish, coconut rice paired with the fresh catch is a common lunch across the archipelago, valued for being both quick to prepare and deeply satisfying.
Tips: Keep the heat low once the rice is covered, to stop the coconut milk catching on the bottom. 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.
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.
- Rice — 370 g (13 oz)
- Coconut milk — 360 ml (12 fl oz)
- Water — 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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