colombian

Coconut Rice with Fried Fish and Cabbage Salad

Name: Coconut Rice with Fried Fish and Cabbage Salad
Yield: 1 serving
Cuisine: colombian
Ingredients: 55 g white rice; 80 g coconut milk; 120 g water; 170 g tilapia fillet; 15 g cornmeal; 14 g vegetable oil; 100 g green cabbage; 15 g lime juice; 1 g ground cumin; 2 g salt; 0.5 g black pepper

This simmered dish pairs white rice with coconut milk, green cabbage and tilapia fillet. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Pescatarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

41 g Protein

36 g Carbohydrates

35 g Fat

3 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

55g white rice 72 kcal
80g coconut milk 158 kcal
120g water 0 kcal
170g tilapia fillet 170 kcal
15g cornmeal 56 kcal
14g vegetable oil 124 kcal
100g green cabbage 25 kcal
15g lime juice 5 kcal
1g ground cumin 4 kcal
2g salt 0 kcal
1g black pepper 1 kcal

Cooking instructions

white ricecoconut milkwatersalt
Rinse the rice until the water runs mostly clear. In a small pot, combine rice, coconut milk, water, and salt; bring to a boil, then cover and simmer on low until tender, about 15 minutes. Rest off heat 5 minutes, then fluff.
cornmealground cuminsaltblack pepper
Pat the fish dry and season with salt, black pepper, and cumin. Dredge lightly in cornmeal, shaking off excess.
vegetable oil
Heat oil in a skillet over medium-high. Fry the fish 3 to 4 minutes per side until golden and cooked through; transfer to a plate.
green cabbagelime juicesalt
In a bowl, toss shredded cabbage with lime juice and a pinch of salt; let it sit 5 minutes to soften slightly.
white ricecoconut milkgreen cabbage
Serve the coconut rice with the fried fish on top and the cabbage salad on the side.