Exquisite Indonesian Lunch: Succulent Grilled Fish with Crispy Coconut Rice and Spicy Sambal – Paleo Recipe

This Paleo-friendly Indonesian lunch recipe combines succulent grilled fish with crispy coconut rice and spicy sambal for a mouthwatering culinary adventure. Enjoy an unforgettable dining experience with this flavorful and visually appealing dish.

🕒 Prep time: 20 minutes - Cook time: 30 minutes - Total time: 50 minutes

🍽 Servings: 2

🔥 Difficulty: Intermediate

🌎 Cuisine: Indonesian

Allergens

Fish, soy (optional)

Ingredients

2 fillets of fresh white fish (such as snapper or sea bass)
1 cup of jasmine rice
1/2 cup of shredded coconut
3 tablespoons of olive oil
Salt and pepper to taste
Fresh cilantro for garnish

Instructions

Rinse the rice under cold water until the water runs clear, then drain it.
In a small saucepan, bring 1 1/2 cups of water to a boil. Add the drained rice and shredded coconut, cover, and simmer for about 15 minutes or until all the water is absorbed and the rice is cooked through. Set aside.
Preheat a grill or grill pan to medium high heat. Season the fish fillets with salt and pepper on both sides. Grill the fish for about 4 6 minutes per side or until it flakes easily with a fork. Remove from heat and let rest for a few minutes before serving.
While the fish is resting, heat the olive oil in a small saucepan over medium heat. Add the sambal ingredients (recipe below) and cook for about 5 7 minutes or until the sambal has thickened slightly. Taste and adjust seasoning if necessary.
Serve the grilled fish on top of the coconut rice, drizzle with spicy sambal, and garnish with fresh cilantro. Enjoy! Sambal Ingredients: 1 small red onion, finely chopped 2 cloves of garlic, minced 1 teaspoon of grated ginger 1/2 teaspoon of ground turmeric 1/4 cup of tomato sauce 1 tablespoon of tamari or soy sauce (for a non Paleo option) 1/2 teaspoon of fish sauce (optional for Paleo) Salt and pepper to taste

Chef’s Insight

To add more flavor and umami to the coconut rice, try frying the shredded coconut in a little olive oil until golden brown before adding it to the rice.

Notes

Be sure to use fresh, high-quality ingredients for this dish to maximize its flavor profile. The balance of flavors and textures in this recipe makes it a perfect choice for an unforgettable Paleo lunch.

Substitutions

For a non-Paleo version, replace the jasmine rice with any type of white or brown rice. Use regular soy sauce instead of tamari, and include fish sauce for additional depth of flavor.

Alternative Preparations

This recipe can be prepared using other types of firm white fish such as cod or halibut. You could also use chicken or tofu in place of the fish for non-Paleo options.

Alternative Methods

The fish can be cooked in the oven at 400°F (205°C) for 12-15 minutes per side, or pan-fried over medium-high heat for about 3-4 minutes per side.

Best Storage Practice

Store any leftover cooked fish in an airtight container in the refrigerator for up to 3 days.

Shelf Life

This recipe should be consumed within one day for optimal freshness and flavor.

Plating Tips

Use a white plate to showcase the vibrant colors of the dish, allowing the sambal's red hues to pop against the white rice. Arrange the fish on top of the rice in an elegant curve, drizzle with sambal, and garnish with cilantro for added visual appeal.

Nutrition Facts

This recipe provides protein from the fish, healthy fats from the olive oil and coconut, and carbohydrates from the rice. The sambal adds flavor and spice without too many additional calories.