• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Grilled Opah With Mango Cucumber Salsa Over Coconut Jasmine Rice Cake Recipe

  • 4servings
  • 30minutes

Add to MenuAdd to Calendar

Source: www.grouprecipes.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, H, C, D, E
MineralsSelenium, Natrium, Iodine, Fluorine, Calcium, Potassium, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 large fresh, wild opah (moonfish) filets

  2. neutral cooking oilfor brushing on fish

  3. kosher salt

  4. mango-Cucumber Salsa:

  5. 1 large fresh mango , peeled and diced

  6. 1/2 english cucumber, peeled and diced

  7. 1/2 sweet red bell pepper , diced

  8. 1/2 jalapeno pepper (seeds removed), diced

  9. 1 scallion , thinly sliced

  10. few sprigs of cilantro leaves , finely chopped

  11. Spicy Peanut Sauce:

  12. 2 tablespoons all natural creamy peanut butter

  13. 2 tablespoons soy sauce

  14. 2 tablespoons seasoned rice wine vinegar

  15. juice of 1 lime

  16. 1 tablespoon asian chili garlic sauce (I use Lee Kum Kee brand)

  17. sugar , to taste (I like my sauce sweet)

  18. hot water , to thin sauce

  19. coconut Jasmine Rice:

  20. 1 cup jasmine rice

  21. 1 cup coconut milk

  22. 1/2 cup water

  23. 1 tbsp sugar

  24. 1/2 teaspoon kosher salt

Instructions Jump to Ingredients ↑

  1. Mix all ingredients for salsa in a bowl; cover and refrigerate.

  2. Whisk all ingredients together for peanut sauce and place into a squeeze bottle (or into ziplock bag that you can snip the end off later). leave at room temp until ready to serve. Please feel free to adjust any of the ingredients in the sauce to suit your taste (more sweet, more spicy, more acid, etc.)

  3. For coconut rice, combine all ingredients in a saucepan. Bring to a boil then turn down to low and cook (covered) for 25 minutes. Fluff with fork then place lid back and and keep warm.

  4. Brush fish with oil and season with kosher salt. Grill over a hot charcoal grill, about 5-6 minutes per side. Place on plate and cover with foil; let rest 15 minutes.

  5. To serve, squeeze some of the peanut sauce on serving plate. Place rice in a large ramekin, press down then invert unto plate. Top rice with half a piece of opah and mango-cucumber salsa. Enjoy!

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback