Baked Halibut With Coconut Chili Sauce Recipe

About this recipe

A flavorful pescatarian dinner featuring tender baked halibut served over fragrant jasmine rice, topped with a rich coconut chili sauce infused with spices and herbs.

Ingredients

• 25 g Parsley
• 250 ml Real Thai Unsweetened Coconut Milk
• 1.2 Kg Daesang Corn Syrup 대상 청정원 물엿 1.2Kg
• 1 Kg Kissan Tomato Paste
• 125 g Mooz Butter Garlic & Herbes
• 100 g X 3 Mtr Coriander Powder Combo
• 1000 g Japanese Choice Jasmine Ready To Cook Thai Rice
• 50 g On1Y Black Peppercorns With Grinder
• 300 g Nutty Yogi Almond Flour (With Skin)
• 280 g Real Thai Sriracha Super Extra Hot Chilli Sauce
• 1 kg Simply Staples Mineral Rich Sea Salt

Instructions

1. 1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. 2. In a bowl, combine 1 cup coconut milk, 1 cup almond flour, 1 tablespoon sriracha sauce, 1 tablespoon corn syrup, 1 tablespoon tomato paste, 1 tablespoon chopped parsley, and 1 teaspoon sea salt. Mix well and let it sit for 30 minutes to allow the flavors to meld.
3. 3. Strain the sauce mixture through a fine sieve into a saucepan, pressing to extract as much liquid as possible. Heat the strained sauce over low heat until warmed through, then remove from heat and whisk in 2 tablespoons butter until smooth.
4. 4. While the sauce is warming, season 1 cup cooked jasmine rice with 1 teaspoon ground coriander, 1 teaspoon sea salt, and a pinch of black pepper. Spread the seasoned rice evenly on the prepared baking sheet.
5. 5. Bake the seasoned rice in the preheated oven for 12-15 minutes, or until lightly crisped and golden. Remove from the oven and let rest for 2-3 minutes.
6. 6. Meanwhile, cook 1 cup jasmine rice according to package instructions until tender and fluffy.
7. 7. To serve, divide the cooked jasmine rice between plates, top with the baked seasoned rice, and spoon the warm coconut chili sauce over it. Garnish with additional parsley if desired.