Coconut brown rice with ginger, lime and squash

This delicious coconut brown rice with ginger, lime and squash is the perfect pairing for The Saucy Fish Co. Salmon with chilli, lime and ginger dressing.

This recipe was sponsored by The Saucy Fish Co.

I love The Saucy Fish Co. frozen range and always have some in my freezer. My favourite product is their salmon with chilli, lime and ginger dressing – so convenient and easy to cook plus mega delicious of course!

The salmon cooks from frozen in under 30 minutes and comes with a delicious dressing – perfect for pairing with Asian-inspired quick noodle and rice dishes.

Lately I have switched from my favourite Basmati rice to brown rice – I love that is is just a little bit nuttier and healthier. I usually make a big batch of brown rice in my Instant Pot and keep it in the fridge as a side dish to eat during the week.

Even more delicious than plain brown rice is – of course – coconut brown rice! I like to cook it with onions, garlic, ginger, squash and pepper to make a sort of Asian risotto.

This is so yummy on its own but even better with The Saucy Fish Co. salmon – a regular meal in our house… about to tuck into a plate as it happens!

Pssst… You can find the Saucy Fish Co. products at the frozen aisle of The Food Warehouse, by Iceland stores stores nationwide.

The Pilaf Method for Cooking Rice

What is a ‘pilaf’ I hear you ask? It is, simply, a method of cooking rice so that it is more flavourful and less sticky. If you have ever said ‘I can’t make rice’ (my husband, several times a week) then this method is for you.

To make pilaf, you first sauté minced onion in a little butter and / or oil and then add the rice, stirring it so that its coated in the oil. You then add hot stock, cover and cook until the rice is tender.

I have used the pilaf method to make this coconut rice – using both coconut milk and stock as well as extra veggies to make the dish go further. Take a look at the video to see how its done!

How to make coconut brown rice ‘risotto’

Step 1. Rince the brown rice until water runs clear and then let it sit in warm water while you start cooking the risotto.

Step 2. Heat some vegetable oil in a large lidded casserole dish or pan. Fry the onion until softened, about 5 minutes.

Step 3. Stir in the garlic, ginger, diced red pepper and butternut squash. Add 1 teaspoon salt.

Step 4. Add the lime juice and agave nectar. Stir in the rice and cook for 2 minutes.

Step 5. Pour in the stock and coconut milk, stir once and bring to a simmer.

Step 6. Reduce the heat to low, cover and cook for 30 minutes or until the liquid has been absorbed and rice is just tender – it should still have a little bite to it. If it is still too al dente, you can keep it in covered in the pan where it should cook further in the steam. 

Step 7. Fluff the rice and garnish with finely sliced spring onions and chopped roasted cashews.

Can I use white rice in this recipe

Yes you can use Basmati rice cooked in the same way. It will probably require only 20-25 minutes cooking time.

Can I cook this in my pressure cooker

The answer is a big fat yes… but I have yet to test this exact recipe so keep your eyes peeled for an update.

You can find the Saucy Fish Co. products at the frozen aisle of The Food Warehouse, by Iceland stores stores nationwide. But you can also order Saucy Fish Co. products from their own online shop. Visit The Saucy Fish Co on Instagram, Facebook and Twitter to find out more about their products.

Coconut brown rice with ginger lime and squash

Lucy Parissi | Supergolden Bakes

This delicious coconut brown rice with ginger lime and squash is the perfect pairing for The Saucy Fish Co. Salmon with chilli, lime and ginger dressing.

5 from 9 votes

Print Rate

Course: Main Course

Cuisine: Asian

Keyword: asian risotto, coconut brown rice

Prep Time: 10 minutes

Cook Time: 38 minutes

Total Time: 48 minutes

Servings: 4

Calories: 577

Ingredients

• 300 g brown rice
• 4 shallots , finely diced (or one large onion)
• 3 garlic cloves , minced
• 1/2 tbsp minced fresh ginger
• 1 red bell pepper , diced
• 400 g | 14oz butternut squash , cubed
• 2 tbsp lime juice
• 2 tbsp agave nectar
• 500 ml | 2 cups hot vegetable stock
• 250 ml | 1 cup coconut milk
• 1 tsp salt
• 3 tbsp spring onions , thinly sliced
• 3 tbsp roasted salted cashews , roughly chopped
• 1 red chilli finely sliced to garnish

To serve

• 2 packs The Saucy Fish Co. Salmon with chilli , lime and ginger dressing

Instructions

Prepare the rice

• Rinse the brown rice until water runs clear and then let it sit in warm water while you start cooking the risotto.
• Heat some vegetable oil in a large lidded casserole dish or pan. Fry the onion until softened, about 5 minutes.
• Stir in the garlic, ginger, diced red pepper and butternut squash. Add 1 teaspoon salt.
• Add the lime juice and agave nectar. Stir in the rice and cook for 2 minutes.
• Pour in the stock and coconut milk, stir once and bring to a simmer.
• Reduce the heat to low, cover and cook for 30 minutes or until the liquid has been absorbed and rice is just tender – it should still have a little bite to it.

Prepare the salmon

• Remove all the packaging, setting the sauce sachet aside for later. Place the salmon in the handy oven-bake bag. Place on a baking tray and cook in a 170°C/ 340°F for 28 mins.

To serve

• Heat the chilli, lime and ginger dressing and brush over the salmon.
• Fluff the rice and garnish with  finely sliced spring onions and chopped roasted cashews.
• Serve the salmon over a portion of the coconut rice.

Video

Notes

If the rice is still too al dente after 30 minutes, continue to cook for a further 5 minutes if there's still liquid in the pan. If all the liquid has been absorbed, leave the rice in the pan, covered, so that it continues to cook in the steam. The rice should still have a little 'bite' to it when cooked.

Nutritional Info

Calories: 577kcal | Carbohydrates: 91g | Protein: 10g | Fat: 20g | Saturated Fat: 13g | Sodium: 1173mg | Potassium: 920mg | Fiber: 6g | Sugar: 14g | Vitamin A: 11875IU | Vitamin C: 65.4mg | Calcium: 106mg | Iron: 5.3mg

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