Coconut-Lemongrass Steamed Fish with Tiki-Inspired Pineapple Rice
Delicate white fish steamed with fragrant lemongrass and coconut milk, paired with sweet and tangy pineapple rice accented by toasted coconut flakes. This asian-inspired seafood ready in about 40 minutes pairs coconut milk, lime zest, jasmine rice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 fillets (6 oz each) white fish fillets (snapper or cod)
- 2, bruised and chopped fresh lemongrass stalks
- 1 cup coconut milk
- 1 tsp lime zest
- 1 1/2 cups jasmine rice
- 1 cup, drained pineapple chunks
- 1/4 cup toasted shredded coconut
- 2, thinly sliced green onions
- 1 1/2 tsp salt
- 3 cups water
Instructions
- Step 1: Rinse 1 1/2 cups jasmine rice under cold water until water runs clear. In a medium pot, combine the rice with 3 cups water, 1 cup coconut milk, 1 tsp lime zest, and 1 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until rice is tender and liquid is absorbed.
- Step 2: While rice cooks, prepare the fish by placing 4 white fish fillets on a heatproof plate. Scatter 2 bruised and chopped lemongrass stalks over the fish. Pour 1/2 cup coconut milk evenly over fillets and sprinkle with a pinch of salt.
- Step 3: Set up a steamer over boiling water, place the plate with fish inside, cover, and steam for 8-10 minutes until fish flakes easily with a fork.
- Step 4: Fluff the cooked rice with a fork, gently fold in 1 cup pineapple chunks, 1/4 cup toasted shredded coconut, and 2 thinly sliced green onions.
- Step 5: Serve the steamed lemongrass coconut fish atop a bed of pineapple coconut rice, garnished with extra green onions if desired.
Frequently asked questions
How long does Coconut-Lemongrass Steamed Fish with Tiki-Inspired Pineapple Rice take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Coconut-Lemongrass Steamed Fish with Tiki-Inspired Pineapple Rice?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep coconut milk from drying out.
Can I substitute ingredients in Coconut-Lemongrass Steamed Fish with Tiki-Inspired Pineapple Rice?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Coconut-Lemongrass Steamed Fish with Tiki-Inspired Pineapple Rice for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Coconut-Lemongrass Steamed Fish with Tiki-Inspired Pineapple Rice?
Asian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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