| Prep: 20 mins | Cook: 20 mins – 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 360 | 12g | 7g | 30g |
| sugars | fibre | protein | salt |
| 5g | 3g | 28g | 1.1g |
Why I Love Australian Chili Lime Snapper with Coconut Rice
As someone who’s spent a fair share of my life savoring the briny flavors of the Atlantic, switching to the vibrant palate of Australian cuisine was a splendid journey, especially the Chili Lime Snapper with Coconut Rice. Lured away from my cherished clam chowder and lobster rolls, this dish’s rich, exotic flavors made my taste buds tango. Not far from the oceanic profiles I love so dearly, snapper’s mild flavor paired with the cannonball of taste that is chili lime makes a combination that’s hard to resist.
A Dish with Unforgettable Flavor and Texture
When you first bite into a piece of this Snapper, laced in fiery chili and refreshingly acidic lime, it’s an unforgettable flavor burst. The bold bouquet is balanced by the creamy texture of the coconut rice. It’s like a finely composed symphony where each component plays its part, but they all work together to create something spectacular. This dish isn’t shy with flavors, and that’s why I love it. It marries the bold with the subtle, the spicy with the cooling in a delicate dance that always leaves me wanting one more bite.
Something I learned from Jamie Oliver, who’s had an immense influence on my cooking, is to experiment with flavors and never be afraid of spices. Although this Chili Lime Snapper with Coconut Rice isn’t a dish he specifically conjured, the Australian Chef’s passion for vibrant, bold, fresh ingredients certainly inspired me.
Pairs Perfectly with Other Dishes
This dish would make a splendid addition to any seafood feast. It pairs beautifully with a light salad, perhaps a traditional Australian rocket and parmesan salad, and a chilled glass of Chenin Blanc or a crisp Sauvignon Blanc. And while it may not be traditional New England fare, I find it fits right at home at a seafood boil or paired with a bowl of creamy clam chowder, connecting my long-standing love of the sea’s bounty with my newfound adoration for Australian cuisine.
There you have it; the Chili Lime Snapper with Coconut Rice has cemented its place in my heart, and in my kitchen, for it dually satisfies my love for seafood and beckons my curiosity for novel flavors. When the dish comes together, it’s not merely about feeding oneself, it’s about experiencing a culinary delight in all its glory.
What You’ll Need
- 6 Snapper fillets (about 200g each)
- 2 tablespoons Olive Oil
- Salt and Pepper for seasoning
- 3 cloves of garlic, minced
- 2 Red Chilies, finely sliced
- Zest and juice of 2 Limes
- A bunch of fresh coriander, chopped
- 2 cups of Jasmine Rice
- 14 oz can of Coconut milk
- 1 and a half cups of Water
- A pinch of Salt
- 6 Spring onions, sliced diagonally for garnish
- 2 tablespoons Toasted Coconut flakes, for garnish
Method
Step One
Season the snapper fillets generously with salt and pepper on both sides, then set aside. Heat the olive oil in a large frying pan over medium-high heat.
Step Two
Once the oil is hot, add the snapper fillets and cook for 4-5 minutes on each side until they’re golden brown and cooked through. Remove the fillets from the pan and set them aside.
Step Three
In the same pan, add the minced garlic and sliced red chilies. Fry them for about 1-2 minutes or until the garlic is golden and aromatic. Then, add the lime zest and juice into the pan, stirring everything together well.
Step Four
Add the snapper fillets back into the pan, and toss them in the chili lime mixture to evenly coat them. Sprinkle the chopped fresh coriander over the snapper. Remove from heat and set aside.
Step Five
For the coconut rice, rinse the jasmine rice under cold water until the water runs clear. Drain the rice and transfer it to a saucepan. Add the coconut milk, water, and a pinch of salt to the saucepan, then bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for 15-20 minutes, or until the rice is tender and all the liquid is absorbed.
Step Six
Fluff the cooked rice with a fork and divide it among six plates. Place a snapper fillet on top of each bed of rice. Drizzle any remaining chili lime sauce from the pan over the snapper. Garnish each plate with sliced spring onions and toasted coconut flakes before serving.
