Best Cod With Confetti Coconut Rice Recipe By Tasty Recipes

CITRUS COCONUT STEAMED COD

Citrus Coconut Steamed Cod image

I love to make this fusion meal on weeknights when I am short on time but want something big in flavor. -Roxanne Chan, Albany, California

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

4 cod fillets (6 ounces each)
1 tablespoon cornstarch
1 cup canned coconut milk
1/2 cup orange juice
2 tablespoons sweet chili sauce
1 teaspoon minced fresh gingerroot
1 teaspoon soy sauce
1 can (11 ounces) mandarin oranges, drained
1 green onion, chopped
2 tablespoons sliced almonds
1 tablespoon sesame oil
Minced fresh cilantro

Steps:

In a large saucepan, place a steamer basket over 1 in. water. Place cod in basket. Bring water to a boil. Reduce heat to maintain a low boil; steam, covered, until fish just begins to flake easily with a fork, 8-10 minutes. Meanwhile, in a small saucepan, whisk cornstarch, coconut milk and orange juice until smooth. Add chili sauce, ginger and soy sauce. Cook and stir over medium heat until thickened, 1-2 minutes. Stir in oranges, green onion, almonds and sesame oil; heat through. Serve with cod; sprinkle with cilantro.

Nutrition Facts : Calories 330 calories, Fat 15g fat (10g saturated fat), Cholesterol 65mg cholesterol, Sodium 316mg sodium, Carbohydrate 19g carbohydrate (15g sugars, Fiber 1g fiber), Protein 29g protein.

COCONUT RICE RECIPE BY TASTY

Coconut Rice Recipe by Tasty image

Here's what you need: basmati rice, olive oil, whole spice, curry leaves, mixed vegetable, green chiles, cashews, garam masala powder, coconut milk, water, salt, coriander leaves, mint leaf

Provided by Sravani Kathi

Categories Sides

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 cups basmati rice
2 tablespoons olive oil
whole spice, 4 cloves, 6 black peppercorns, 2 cardamom pods, 1 star anise, 2 bay leaves, 1 inch cinnamon stick, 1 tsp black cumin seeds
½ sprig curry leaves
1 cup mixed vegetable, (carrots, peas, corn, french beans)
2 green chiles, slitted
8 cashews
1 tablespoon garam masala powder
1 can coconut milk
1 cup water
salt
1 handful coriander leaves, chopped
1 handful mint leaf, chopped

Steps:

Soak basmati rice for 30 mins.
Heat a pan on medium-high heat and add oil.
Add in the whole spices and curry leaves. After a minute, add in the vegetables, green chilies, cashews, and a little salt and mix. Cook the vegetables for about 5 minutes.
Add in the garam masala powder, give it a mix, and then add the coconut milk and water.
Add salt according to taste, coriander leaves, mint leaves and bring the mixture to a boil.
Add the soaked rice to the mixture and let it cook for about 10 minutes or until the water is ¾ gone.
Decrease the heat to medium to low, place the lid on the pan, and let it cook for another 10 minutes or until all the water is gone and the rice is cooked.
Turn off the stove and let the mixture rest for 10 minutes.
Serve warm with raita.

Nutrition Facts : Calories 694 calories, Carbohydrate 92 grams, Fat 30 grams, Fiber 2 grams, Protein 13 grams, Sugar 2 grams