Coconut Breaded Cod with Cilantro Rice

• porções: 4 servings
• tempo ativo: 15 minutes
• tempo total: 45 minutes

Ingredientes

1 teaspoon cumin seeds

1 teaspoon ground coriander

1 ½ ounces sourdough breadcrumbs (about 2 slices or 3/4 cup worth)

1/4 cup shredded coconut (0.75 ounces / 21 grams)

Diamond Crystal kosher salt

Freshly ground black pepper

Extra-virgin olive oil

1 1/2 cups white rice (10 ounces / 283 grams)

1 can coconut milk (13.5 ounces / 382 grams)

1 3/4 cup water (15 ounces / 420 grams)

3 cups cilantro (3 ounces / 85 grams, plus more for garnish)

2 small jalapeños (1.5 ounces / 42 grams)

3 garlic cloves

1 lemon (for juicing, plus wedges for serving)

1 1/2 pounds of cod (or your white fish of choice)

Instruções

In a small food processor or blender, pulse together the cumin seeds, ground coriander and sourdough breadcrumbs until fine.

Place a large skillet with a tight-fitting lid over medium heat and add 2 tablespoons of olive oil, add the bread crumbs and season with 1/2 teaspoon of salt. Cook, giving it a head start for 3-4 minutes before adding 1/4 cup of shredded coconut. Cook an additional 2-3 minutes or until the coconut is golden. Transfer to a bowl and wipe out the skillet.

To the skillet add a 13.5-ounce can of coconut milk, 1 1/2 cups of rinsed white rice, and 1 3/4 cups of water. Stir and bring to a simmer, then reduce the heat to low, cover and cook for 20-30 minutes, or until the rice has absorbed most of the liquid and looks creamy.

In a small food processor or blender, add 3 cups of cilantro, 2 small jalapeños (seeds removed), 3 garlic cloves and the juice from 1 lemon. Blend into a chunky green sauce. It should be a bit thick, but thin it out with a few splashes of cold water if it needs some extra help blending. Season with a pinch of salt.

Portion the cod into 4 pieces and season both sides with salt and pepper.

When the rice looks thickened and creamy, stir in half of the green sauce. Then nestle the cod on top of the rice, cover the pan and let steam for 10-12 minutes or until the cod is opaque.

Stir the remaining green sauce into the rice for some color. Scatter the toasted breadcrumbs on top of the cod pieces.

Garnish with cilantro and serve with lemon wedges.