Can I use light coconut milk?
While you can, full-fat coconut milk is recommended for the best flavor and creamy texture in the rice.
BREAKFAST
Burmese Coconut Rice with Fried Fish and Pickled Ginger
Experience a unique Burmese breakfast with fragrant coconut rice, crispy fried fish, and zesty pickled ginger. This dish offers a delightful balance of savory, sweet, and tangy flavors, perfect for a hearty start to your day.
HOW TO MAKE IT
Let's cook.
01
Combine the rinsed jasmine rice, coconut milk, water, 1 teaspoon salt, and 1 tablespoon sugar in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 18-20 minutes, or until all liquid is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
02
While the rice cooks, prepare the fish. Pat the fish fillets dry with paper towels. In a shallow dish, whisk together the all-purpose flour, 1/2 teaspoon salt, turmeric powder, and black pepper.
03
Dredge each fish fillet in the flour mixture, ensuring it's evenly coated. Shake off any excess flour.
04
Heat the vegetable oil in a large skillet over medium-high heat until shimmering. Carefully place the coated fish fillets in the hot oil, ensuring not to overcrowd the pan. You may need to fry in batches.
05
Fry the fish for 3-4 minutes per side, or until golden brown and cooked through. The internal temperature should reach 145°F (63°C). Remove the fish from the skillet and place on a plate lined with paper towels to drain excess oil.
06
Serve the warm coconut rice immediately, topped with a fried fish fillet and a generous spoonful of pickled ginger on the side.
About This Recipe
Experience a unique Burmese breakfast with fragrant coconut rice, crispy fried fish, and zesty pickled ginger. This dish offers a delightful balance of savory, sweet, and tangy flavors, perfect for a hearty start to your day.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor in the coconut rice, add a pandan leaf or a few slices of ginger to the pot while cooking. Ensure your fish fillets are completely dry before dredging to achieve a crispier coating. Don't overcrowd the pan when frying fish, as this can lower the oil temperature and result in soggy fish.
Easy Substitutions
You can substitute the white fish with shrimp or firm tofu for a different protein. If you don't have pickled ginger, a quick homemade version can be made by thinly slicing fresh ginger and marinating it in rice vinegar and a pinch of sugar for at least 30 minutes. Brown rice can be used instead of jasmine rice, but adjust cooking time and water quantity as per package instructions.
Storage & Reheating
Store leftover coconut rice and fried fish separately in airtight containers in the refrigerator for up to 2 days. Reheat the rice gently in the microwave with a splash of water, and reheat the fish in a dry skillet over medium heat or in an oven at 350°F (175°C) for 8-10 minutes until warmed through and crispy.
Serving Suggestions
Serve with a side of sliced cucumbers and tomatoes for a refreshing crunch. A small bowl of chili flakes or a mild chili sauce can be offered for those who enjoy a touch of heat. A sprinkle of toasted sesame seeds over the rice adds a nutty aroma and texture. For a more complete meal, add a simple clear broth soup.
Common Mistakes
Overcooking the rice can make it mushy; ensure you follow the cooking time and let it rest. Not drying the fish properly before frying will lead to a less crispy exterior. Frying too many fish fillets at once will lower the oil temperature, resulting in greasy fish. Forgetting to season the flour for the fish can lead to bland fish. Not having enough oil for frying can result in unevenly cooked fish.
Frequently Asked Questions
What kind of fish is best for this recipe?
Any firm white fish like tilapia, cod, snapper, or even catfish works well. Choose fillets that are not too thick for even cooking.
Can I make the pickled ginger from scratch?
Yes, you can. Thinly slice fresh ginger, blanch it briefly, then marinate in a mixture of rice vinegar, sugar, and a pinch of salt for at least a few hours, or preferably overnight.
How do I prevent the rice from sticking to the bottom of the pot?
Ensure you use a heavy-bottomed pot and keep the heat on low after it comes to a boil. Do not stir the rice while it's cooking.
Can I bake the fish instead of frying?
Yes, for a healthier option, you can bake the fish. Coat the fish as directed, then bake at 400°F (200°C) for 12-15 minutes, or until cooked through and flaky.
MORE TO KNOW
The key to perfectly fluffy coconut rice is the correct liquid ratio and allowing it to steam undisturbed after cooking. For the fried fish, a light turmeric coating not only adds a beautiful golden color but also a subtle earthy flavor that complements the richness of the coconut rice. Pickled ginger provides a crucial acidic counterpoint, cutting through the richness and brightening the entire dish.
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