Preparation

Cook the rice in water until tender.

Add coconut milk, coconut flakes, salt and mix well.

Cook over low heat for 5 minutes and set aside right after.

In another pan, sauté the garlic, onion and pepper in butter.

Add the fish previously passed in the flour and fry it for 3 minutes on each side or until golden brown.

Add the vegetable stock and curry and mix.

Cook for 5 minutes or until meat is tender.

Serve the fish over a portion of the rice.

Strain the remaining sauce in the pan and drizzle the meat.

Decorate with leaves and serve! Enjoy your food!

Ingredients

  • 2 cups of water
  • 1 cup raw jasmine rice
  • 1 cup of all purpose flour
  • 1/2 cup vegetable broth
  • 1/4 cup coconut flakes
  • 2 tablespoons of coconut milk
  • 1 tablespoon butter from bottle
  • 1 teaspoon of curry (or curry)
  • 1 teaspoon of finely chopped black pepper
  • 600 grouper fillets (or grouper)
  • 1 onion
  • 1 clove of minced garlic
  • 1 ripped lemon leaf
  • 1 bunch of basil
  • 2 sprigs of chives (French or chives)
  • salt to taste