Chilli fish with coconut rice

Chilli fish with coconut rice

Total: 30 Min. | Active: 30 Min.
lactose-free, gluten-free
Nutritional value / person: 537 kcal
, Fat: 20 g
, Carbohydrate: 53 g
, Protein: 36 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Coconut rice

200g basmati rice
2 ½dl coconut milk
1dl water
50g coconut strips, roughly chopped
½tsp salt


1tbsp peanut oil
600g Royal cod fillets (MSC), quartered
½tsp salt
1 organic lime, use grated zest and juice
2tbsp liquid honey
1tbsp Sriracha-Sauce
2tsp ginger, finely chopped
1 garlic clove, pressed
300g baby spinach
¼tsp salt
1 red chilli, deseeded, cut into rings
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How it's done

Coconut rice

Rinse the rice in a sieve under cold running water until the water runs clear, then drain well. Bring the coconut milk and water to the boil with the rice and coconut strips, season with salt. Cover the rice and simmer over a very low heat for approx. 15 mins., turn off the heat and leave the rice to fluff up in the covered pan for approx. 10 mins. (do not remove the lid). Separate the rice with a fork.


Heat the oil in a frying pan. Salt the fish, fry for approx. 2 mins. on each side. Add the lime zest and lime juice along with the honey, Sriracha sauce, ginger and garlic, reduce for approx. 2 mins. Remove the fish, add the spinach, season with salt, allow to wilt. Plate up the spinach with the fish and rice, sprinkle with the chilli.

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