Smoked fish coconut rice adds another pantry-friendly everyday meal while giving the archive a stronger smoked-fish angle. It also helps the rice section feel more than just simple sides.
If you enjoy this style of Pacific cooking, you may also want to try tuna coconut rice, tuna lolo bake.
Ingredients
- 2 cups cooked rice
- 1 cup smoked fish, flaked
- 3/4 cup coconut milk
- 1/2 onion, chopped
- Salt to taste
Instructions
- Cook the onion until softened.
- Add the smoked fish and break it up lightly.
- Stir in the rice and coconut milk.
- Heat until the rice is hot and lightly coated.
- Serve warm.
Helpful Tips
- Use lightly smoked fish so it does not overpower the dish.
- Leftover rice works especially well.
FAQ
Can canned fish be used instead?
Yes, though smoked fish gives a deeper flavor.
Is this meant to be creamy?
No, it should be moist but not soupy.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 483 kcal |
| Fat | 11.8 g |
| Saturated Fat | 6.4 g |
| Carbohydrates | 117.1 g |
| Protein | 25.8 g |
| Sodium | 9826.4 mg |
| Cholesterol | 32.4 mg |
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