Fish & Rice Casserole with Coconut Milk

Name: Fish & Rice Casserole with Coconut Milk
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 600 g White fish fillets (cod, haddock); 800 g cooked rice; 400 ml coconut milk; 150 g onion; 15 g garlic; 20 g ginger; 5 g turmeric; 30 ml olive oil; 6 g salt; 2 g pepper

A flavorful and aromatic casserole with white fish, rice, and a creamy coconut milk sauce infused with herbs and spices.

Total: 50 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 485
Protein: 35 g
Fat: 22 g
Carbs: 38 g

Ingredients

for 4 servings

White fish fillets (cod, haddock)600 g
cooked rice800 g
coconut milk400 ml
onion150 g
garlic15 g
ginger20 g
turmeric5 g
olive oil30 ml
salt6 g
pepper2 g

Method

6 steps

Preheat oven to 190C.
Heat olive oil in a pan and sauté chopped onion, minced garlic, and grated ginger until soft.
Stir in turmeric, salt, and pepper, then add coconut milk and simmer for 3 minutes.
Spread cooked rice in a baking dish and arrange fish fillets on top.
Pour the coconut milk sauce over the fish and rice.
Bake for 20 minutes until the fish is opaque and cooked through.