Coconut rice with hot-smoked trout

Coconut rice with hot-smoked trout

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  • 0:25 Prep
  • 0:10 Cook
  • 4 Servings
  • Capable cooks

This fragrant alternative to fried rice is a healthier version that can be eaten on its own or as a side.

Featured in
Asian recipes, Nutrition information


  • 1 1/2 cups (300g) jasmine rice
  • 100ml coconut milk
  • 2 tablespoons sunflower oil
  • 2 eggs, lightly beaten, seasoned
  • 2 small red chillies, seeds removed, thinly sliced
  • 3 garlic cloves, finely chopped
  • 2 kaffir limes leaves, finely shredded
  • 6 spring onions, finely shredded
  • 1 tablespoon light soy sauce
  • 300g hot-smoked trout fillet, flaked
  • 1/4 cup coriander leaves, chopped
  • Fried Asian shallots, to serve
  • Toasted shredded coconut, to serve
  • Lime wedges, to serve


  • Step 1
    Place rice, coconut milk, 2 cups (500ml) water and 1/2 teaspoon salt in pan over medium heat. Bring to a simmer, then reduce heat to low, cover and cook for 10 minutes. Remove from heat and stand, covered, for 10 minutes, then fluff up with a fork.
  • Step 2
    Meanwhile, heat 1 tablespoon oil in a non-stick frypan over medium heat. Pour the egg into the pan, swirling to coat the base in a thin layer. Cook for 1-2 minutes until set, then invert onto a board. Roll omelette up and thinly slice.
  • Step 3
    Add the remaining 1 tablespoon oil to the pan, then add chilli, garlic, kaffir lime leaves and half the spring onion. Cook, stirring, for 1 minute or until softened, then add the rice, soy sauce, omelette, trout and coriander. Toss to combine.
  • Step 4
    Divide among bowls and serve with fried Asian shallots, toasted coconut, lime wedges and remaining spring onion.

  • Low sugar


  • 2307 kj


  • 21.3g

    Fat Total

  • 9.7g

    Saturated Fat

  • 4.6g


  • 27.3g


  • 112mg


  • 942mg


  • 1.7g

    Carbs (sugar)

  • 64.4g

    Carbs (total)

All nutrition values are per serve
  • Author: Valli Little & Phoebe Wood
  • Image credit: Andy Lewis
  • Publication:



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