R637 Coconut Rice with Asparagus and Plant-based Fish Fillets

Coconut Rice with Asparagus and Plant-based Fish Fillets

Whether it's served as a soup, in a bath of sauce hollandaise, or as a salad: it's asparagus season, and just like every year, we work our way through some classic dishes until we have to say goodbye to the white and green stalks again in June. Even though we're big fans of the classic combination of sauce hollandaise, potatoes, and asparagus, it's a shame that we keep cooking the same dishes every year. So we set out to create a new recipe that combines green asparagus with rice, a soy reduction, and vegetable filets.

We also tried to play around with the rice itself. It's not cooked as usual, but comes as a coconut rice. We simply replaced some of the water with coconut milk which results in a creamier rice with a slight coconut note. As a contrast, we prepared a sweet and salty ginger soy sauce, which is quickly cooked and tastes great with the green asparagus.

In case you're wondering what those crispy filets are in the pictures: we used the Veggie Filees from [Fisch vom Feld] (https://www.fischvomfeld.de/) for this recipe. Fisch vom Feld produces plant-based fish alternatives such as fish sticks and (battered) veggie filees. The products are soy-free and instead made from vegetables such as salsify, jackfruit, cauliflower, borlotti beans, but also flax oil, and hemp seeds. All of their products are produced in a climate-neutral way, without any unnatural flavors, colouring agents, flavor enhancers, and preservatives.

We have, of course, already tested all of their products and like them a lot. Once they are fried in a pan or baked in the oven, they are super crispy, really delicious and do not taste unpleasantly fishy at all. You can find the products in the online shop of Fisch vom Feld or in selected stores of REWE & EDEKA, Globus, HiT, and Wasgau.

R637 Coconut Rice with Asparagus and Plant-based Fish Fillets
R637 Coconut Rice with Asparagus and Plant-based Fish Fillets
R637 Coconut Rice with Asparagus and Plant-based Fish Fillets

Coconut Rice with Asparagus and Plant-based Fish Fillets

30 minutes
2 servings

Ingredients

For the coconut rice:

  • 150 g (0.75 cup) jasmine rice
  • 150 ml (0.75 cup) coconut milk
  • 150 ml (0.75 cup) water
  • salt

For the ginger soy sauce:

  • 15 g (0.5 oz) ginger
  • 1 garlic clove
  • 2 tbsp sesame oil
  • 0.5 tsp dried chili flakes
  • 2 tbsp agave syrup
  • 50 ml (0.25 cup) soy sauce
  • 100 ml (0.75 cup) water
  • 1 tbsp rice vinegar
  • 1 lime (juice)
  • 1-2 tbsp cornstarch

Also:

  • 400 g (14 oz) green asparagus
  • 300 g (10.5 oz) veggie filees (e.g. fish from the field)
  • salt
  • sugar
  • vegetable oil for frying
  • lime for serving
  • shredded coconut for serving
  • sesame seeds for serving

Instructions

  1. Start by washing the jasmine rice several times under clear water. Add the washed rice, coconut milk, water, and salt to a pot and let it simmer over medium-low heat for approx. 20 minutes, or until the liquid has been absorbed and the rice is done. In case the rice shouldn't be done after this time, add some more water and keep it simmering, until the rice is ready. Cover the pot with a lid and let the rice stand for another 10 minutes.

  2. In the meantime, prepare all other ingredients. For the ginger soy sauce, peel the ginger with a teaspoon and finely chop or grate it. Peel garlic and finely chop it or use a garlic press.

  3. Heat sesame oil in a small pot and sauté the ginger for approx. 2-3 minutes. Add garlic and chili flakes and keep frying for approx. 1 minute. Now add agave syrup, soy sauce, water, rice vinegar, and lime juice. Bring the sauce to the boil, then let it simmer over medium-low heat for approx. 15 minutes. Keep stirring and season to taste. Transfer a ladle of the sauce to a bowl and stir in cornstarch, then add the starch mixture back to the sauce. Let the sauce simmer while constantly stirring until it thickens.

  4. Wash green asparagus and trim dry ends. Bring a pot of water to a boil and season it with a pinch of sugar and salt. Add the asparagus and let it simmer for approx. 5-6 minutes. Remove from the pot and quench with cold water.

  5. Heat vegetable oil in a frying pan and fry the plant-based fillets over medium heat for approx. 8-10 minutes until crispy and golden brown on both sides. Flip them several times while frying.

  6. Serve coconut rice with green asparagus, vegan fillets, ginger soy sauce, and lime wedges. Sprinkle with shredded coconut and sesame seeds.

R637 Coconut Rice with Asparagus and Plant-based Fish Fillets
R637 Coconut Rice with Asparagus and Plant-based Fish Fillets
R637 Coconut Rice with Asparagus and Plant-based Fish Fillets

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