sri-lankan

Spiced Trevally Fish Fry with Coconut Tomato Sambol and Rice

Name: Spiced Trevally Fish Fry with Coconut Tomato Sambol and Rice
Yield: 1 serving
Cuisine: sri-lankan
Ingredients: 44 g white rice, dry; 126 g trevally or mackerel fillet; 6 g coconut oil; 3 g Sri Lankan curry powder; 1 g black pepper, freshly ground; 22 g grated coconut, unsweetened; 76 g tomato, diced; 9 g lime juice; 1 g salt

This pan-fried dish pairs white rice, dry with trevally or mackerel fillet, coconut oil and grated coconut, unsweetened. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced Pescatarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

30 g Protein

47 g Carbohydrates

39 g Fat

6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

44g white rice, dry 161 kcal
126g trevally or mackerel fillet 258 kcal
6g coconut oil 53 kcal
3g Sri Lankan curry powder 9 kcal
1g black pepper, freshly ground 3 kcal
22g grated coconut, unsweetened 145 kcal
76g tomato, diced 14 kcal
9g lime juice 3 kcal
1g salt 0 kcal

Cooking instructions

white ricesalt
Cook the white rice in a small pot with 260 ml water and salt until fluffy, 12 to 15 minutes. Keep covered.
Sri Lankan curry powderblack peppersalt
Pat the fish dry. Rub with curry powder, black pepper, and a pinch of salt; rest 5 minutes.
coconut oilgrated coconut
Heat coconut oil in a nonstick pan. Pan-fry the fish until browned and cooked through, 3 to 4 minutes per side (depending on thickness).
grated coconuttomatolime juicesalt
In a bowl, mix grated coconut, diced tomato, and lime juice. Season with a small pinch of salt to make a quick sambol.
white ricegrated coconuttomato
Serve fish over rice with the coconut tomato sambol on the side.