for 4 people

Rice

250 g	jasmine rice
3 ½ dl	coconut water
¾ tsp	salt

Coconut sauce

1 tbsp	olive oil
2	garlic cloves, sliced
5 dl	coconut milk
1	organic lime, use grated zest and 1 tbsp of juice
½ tsp	ground cardamom
½ tsp	salt
2	halibut fillets (approx. 270 g each)
1 bunch	flat-leaf parsley, leaves torn off
1 ½ bunch	basil, leaves torn off

To serve

a little

sea salt

How it's done

Rice

Rinse the rice in a sieve under cold running water until the water runs clear, then drain well. Place the coconut water, rice and salt in a pan and bring to the boil. Cover the rice and leave to fluff up over a very low heat for approx. 15 mins.; do not remove the lid. Separate the rice with a fork.

Coconut sauce

Heat the oil in a wide pan. Add the garlic, fry for approx. 3 mins. until crispy. Remove and set aside. Add the coconut milk and all the other ingredients up to and including the salt, bring to the boil. Reduce the heat, halve the fish fillets lengthwise, place in the coconut sauce, cover and leave to infuse for approx. 5 mins. Remove the fish fillets. Add the herbs to the coconut sauce, puree.

To serve

Transfer the coconut sauce to a soup plate, serve the fish fillets with the rice, sprinkle with fleur de sel.

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