Micronesian-Style Coconut Fish and Rice Soup
A Micronesian-style fish and rice soup enriched with coconut milk. Fish choices and seasonings vary across the islands.
Prep
15m
Cook
35m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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- 1.5lFish Stock
- 200gWhite Rice (rinsed)
- 150gOnion (finely chopped)
- 500gTuna (cut into large pieces)
- 400mlCoconut Milk
- 8gSalt
- 2gBlack Pepper
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Bring the fish stock to a gentle simmer in a large pot, until the fish flakes easily and reaches 63°C (145°F).
- 02
Add the onion and cook until softened and translucent.
- 03
Stir in the white rice and simmer until the grains are nearly tender.
- 04
Add the tuna and poach gently until the fish is just cooked through and begins to flake, until the fish flakes easily and reaches 63°C (145°F).
- 05
Pour in the coconut milk and warm the soup gently without letting it boil hard.
- 06
Season with the salt and black pepper, then serve hot.
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