Entree: Micronesia – Southern Culinary Region – Red Rice and Grilled Fish (Coconut- and annatto‑stained red rice served with whole chargrilled fish)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Additional 15 min

Total 50 min

Ingredients

390 g long-grain white rice, dry
360 ml canned coconut milk, unsweetened
360 ml water
12 g annatto (achiote) seeds, used to infuse oil and then strained out
60 ml neutral vegetable oil for annatto infusion; strain after infusing. Use 15–30 ml of the strained oil in the rice; the remainder is not necessarily consumed.
15 ml olive oil
170 g yellow onion, finely chopped
170 g red bell pepper, diced
3 garlic cloves, minced (about 9 g edible portion)
5 g kosher salt, plus more to taste
2 g black pepper, freshly ground
240 ml fish stock (selected from the recipe's fish-or-chicken-stock options)
2 whole cleaned, scaled reef fish, selected as whole red snapper, about 450 g each as purchased; edible cooked portion depends on head, bones, and trimming
30 ml soy sauce
30 ml lime juice
15 ml fresh ginger, grated (about 8 g)
30 ml vegetable oil for fish marinade; some may remain on the fish or grill
30 g fresh cilantro, chopped; use some in the rice and reserve some for garnish
Lime wedges, optional for serving; quantity not specified

Instructions

1. Infuse the annatto oil: warm 60 ml neutral vegetable oil with the annatto seeds over low heat for 3–5 minutes, until colored. Strain out and discard the seeds. Measure 15–30 ml of the infused oil for the rice; reserve or discard the rest. The seeds are not eaten.
2. Rinse and drain the dry rice. Heat the olive oil and measured annatto oil in a pot. Cook the onion and red pepper until softened, about 4 minutes; add the garlic and cook for 30 seconds.
3. Stir in the rice. Add coconut milk, water, selected fish stock, salt, and black pepper. Bring to a simmer, cover, and cook over low heat for 15–18 minutes, until the liquid is absorbed. Rest, covered, for 5 minutes, then fluff. Stir in some of the chopped cilantro and reserve the rest for serving.
4. Mix the soy sauce, lime juice, grated ginger, and vegetable oil. Rub over and inside the cleaned fish. Marinate for 15–30 minutes in the refrigerator; do not leave raw fish at room temperature for an extended period.
5. Heat a grill to medium-high and lightly oil the grate. Grill the fish about 5–7 minutes per side, adjusting for thickness, until the flesh flakes and reaches 63°C/145°F at its thickest point.
6. Serve the rice with the grilled fish alongside or on top. Finish with reserved cilantro and optional lime wedges.