Tilapia with Citrus Marinade with Coconut Rice
This recipe was enclosed with my Rival 6-cup rice cooker, but it’s not on the web, so I thought I’d share it here (I also shared with the Rice Cooker Yahoo group that I just joined!). I made this tonight for dinner and I really liked it…although I would recommend more salt than it calls for in the recipe. Also, I used tilapia instead of salmon. Enjoy!
1 1/4 cups jasmine rice
1 can unsweetened coconut milk
1 tbsp. water pinch salt
Cooking spray
2 salmon steaks, approximately 6 ozs.
1/2 orange, zested and juiced
1/2 lemon, zested and juiced
2 in fresh ginger root, peeled & grated
1 tbsp. soy sauce
- Place rice, coconut milk, water and rice into rice bowl. Spray steamer basket with cooking spray and arrange salmon.
- In a separate bowl, combine orange zest and juice, lemon zest and juice, ginger, and soy sauce. Brush both sides of salmon. Place cover on unit. Turn Rice Cooker to COOK.
- Every 5 minutes, baste top of fish with marinade. At end of cycle, test rice and cut into salmon to see if opaque.
