Page 135 - EBOOK_81 Homestyle Recipes With The True Taste Of Indonesia

3 cups (600 g) uncooked jasmine rice

1½ cups (375 ml) water

1½ cups (375 ml) coconut milk

1 teaspoon salt for the rice + ½ teaspoon for the fish

½ teaspoon ground turmeric

4 swordfish steaks (2 lb/1 kg total)

1½ tablespoons olive oil

Freshly ground black pepper to taste

1 lime, cut into wedges

1 Rinse the rice in cold water using the bowl of a rice cooker, and then drain. Pour in
the water, coconut milk, salt, and turmeric. Mix thoroughly. Cook the rice following

the machine’s instructions.

2 Rinse the swordfish steaks under cold water and pat dry with a paper towel. Heat
the oil in a non-stick skillet over medium high heat. Pan-fry the swordfish for 4 to 6
minutes on each side, depending on the thickness of the steak. Both sides should be a
golden brown.

3 Transfer the fish onto serving plates and sprinkle evenly with the salt and freshly

ground black pepper.

4 Using a plastic or wooden spatula, mix the yellow rice thoroughly once more before
plating to ensure a beautiful, even yellow color. Serve the fish and rice with lime
wedges.