Mustard-Glazed River Fish with Coconut Rice

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A tender river fish fillet coated in nutty mustard glaze, served with fragrant coconut rice infused with pandan leaf. This asian-inspired seafood ready in about 43 minutes pairs River fish fillets, Mustard seeds, Coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, 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.

Prep: 15 min Cook: 28 min Serves 2 Asian cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse fish fillets under cold water, pat dry with paper towels, and season with 1/4 tsp salt.
  2. Step 2: Heat 1 tbsp vegetable oil in a non-stick skillet over medium-high heat. Add mustard seeds and toast for 30 seconds until they pop, then add onion and garlic; sauté for 2 minutes until golden.
  3. Step 3: Add fish fillets to the skillet, skin-side down. Pour coconut milk, fish sauce, and lime juice over the fish; nestle pandan leaves between fillets. Simmer gently for 10 minutes until fish is opaque and flakes easily.
  4. Step 4: While fish simmers, cook rice: bring 1 cup water and 1/4 tsp salt to a boil, add rice and pandan leaf, reduce heat to low, cover, and simmer for 18 minutes. Fluff with a fork before serving.

Frequently asked questions

How long does Mustard-Glazed River Fish with Coconut Rice take to make?

Total time is about 43 minutes (15 min prep + 28 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 Mustard-Glazed River Fish with Coconut Rice?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Mustard-Glazed River Fish with Coconut 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 Mustard-Glazed River Fish with Coconut Rice for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Mustard-Glazed River Fish with Coconut 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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