Overhead view of coconut rice pilaf on a white plate with miso snapper.

Miso Snapper Coconut Rice Pilaf

  • Servings
    6

Ingredients

Miso Snapper Coconut Rice Pilaf:

  • 6 cups Thai coconut pilaf (sub-recipe)
  • 18 ounces Chinese broccoli or broccolini, blanched sautéed
  • 6 snapper filets, skin on, pan seared
  • 6 tablespoons miso butter (sub-recipe)
  • 6 scallions, grilled
  • 3 teaspoons Thai chilis, thinly sliced

Thai Coconut Pilaf:

  • ¼ cup canola oil
  • 6 tablespoons shallot
  • 1 ½ cups red bell peppers, ¼-inch diced
  • 1 ½ cups U.S. Jasmine rice, rinsed
  • 1 ½ cups scallions, green part, 1" lengths
  • 3 cups coconut milk, unsweetened
  • ½ cup water
  • 3 kafir lime leaf, dried
  • 1 cup cashews, toasted
  • 1 cup basil, fresh, fried crispy

Miso Butter:

  • 3 tablespoons white miso
  • 8 ounces butter, unsalted, softened

Directions

Thai Coconut Pilaf:

  • Pour canola oil into a medium sauce pot over medium-high heat.
  • Add shallot and bell pepper to the pot and sauté until shallot becomes translucent.
  • Pour in jasmine rice and cook for 30 seconds.
  • Add in scallions, coconut milk, water, and kaffir lime leaf. Bring to a low simmer and reduce heat to low. Simmer rice covered for 15-20 minutes or until rice is tender.
  • Fold in toasted cashews and serve garnished with crispy basil.

Miso Butter:

  • Place both ingredients in a food processor and blitz until fully combined. Store covered in the refrigerator until ready to use.

Miso Snapper Coconut Rice Pilaf:

  • Prepare each plate in the following quantities:
    - 1 cup Thai coconut pilaf
    - 3 ounces Chinese broccoli
    - 1 each snapper fillet
    - 1 tablespoon miso butter
    - 1 grilled scallion
    - ½ teaspoon Thai chilis