Hello and welcome to Rice Cookers 101! If you’re searching for an exciting new recipe to try out in your rice cooker, look no further than this delicious Indonesian Swordfish Rice. With the perfect blend of spice, protein, and rice, it’s a flavorful and satisfying meal that’s sure to impress. So dust off your rice cooker and let’s get cooking! We’ve made this indonesian swordfish rice recipe easy to follow 👨🍳. If you’re looking for our favorite rice cookers to make this recipe, check out our list of top rice cookers here.
- 1 lb swordfish, cut into small cubes
- 2 cups white rice
- 3 cups water
- 2 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup coconut milk
- 1/4 cup chopped cilantro
- Rinse the 2 cups of rice in a fine-mesh strainer until the water runs clear, then transfer it to a medium pot along with the 3 cups of water and a pinch of salt. Bring the water to a boil over high heat, then reduce the heat to low and cover the pot with a tight-fitting lid. Cook the rice for 18-20 minutes, or until tender and all of the water has been absorbed.
- Meanwhile, heat a large, deep skillet over medium-high heat and add 2 tablespoons of olive oil. Once heated, add one diced onion and 3 minced cloves garlic sauté for 2-3 minutes, or until the onion is translucent and the garlic is fragrant.
- Add one diced red bell pepper, one diced green bell pepper to the skillet and sauté for another 3-4 minutes, or until the peppers are slightly softened.
- Add one pound of swordfish cubes to the skillet and cook for 4-5 minutes, or until they are browned and cooked through.
- Stir in 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 1 teaspoon of ground turmeric, 1 teaspoon of salt, and 1/2 teaspoon of black pepper, and sauté for another minute or two, or until the spices are fragrant.
- Add 1/2 cup of coconut milk to the skillet and stir everything together. Let the mixture simmer for another 5 minutes or so, or until the sauce has thickened slightly.
- Serve the swordfish mixture over the cooked rice, garnished with 1/4 cup chopped cilantro.
How long does indonesian swordfish rice last in the fridge?
Indonesian swordfish rice, like any other cooked rice dishes, can be stored in the refrigerator for up to four days. It is important to properly store the rice in an airtight container as soon as it has completely cooled down to prevent bacterial growth. Additionally, when reheating the stored rice, it should be heated to a temperature of at least 165°F (74°C) to kill any potential bacteria. It is also advisable to only reheat the amount needed and not repeatedly heat and cool the same batch of rice as this can increase the risk of bacterial contamination.
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Low calorie indonesian swordfish rice recipe substitutions
To make this Indonesian Swordfish Rice recipe lower in calories, there are a few substitutions you can make. For the rice, you can use brown rice instead of white rice as brown rice is lower in calories and higher in fiber. Instead of using 1 lb of swordfish, you can reduce it to 1/2 lb or replace it with a leaner protein like shrimp or tofu. In the cooking process, you can reduce the amount of olive oil used to 1 tbsp or use a non-stick cooking spray. Additionally, you can use a smaller amount of coconut milk or substitute it with unsweetened almond milk to reduce calorie and fat content. These substitutions can make the dish lower in calories while still maintaining its delicious taste.
What to serve with a indonesian swordfish rice?
Indonesian swordfish rice is a flavorful dish that can be served alone or accompanied by complimentary sides. Some great options for sides include stir-fried vegetables such as bok choy or broccoli, a fresh cucumber and tomato salad, or roasted sweet potatoes. You could also pair the dish with a refreshing drink like iced tea or coconut water to balance out the heat from the spices. For a complete meal, serve the Indonesian swordfish rice with a simple dessert such as sliced fruit or a coconut pudding.
Whats the best sauce for a indonesian swordfish rice?
For Indonesian swordfish rice, the best sauce to use would be a spicy sambal sauce. Sambal is a versatile Indonesian chili sauce, typically made with chili peppers, garlic, and vinegar. It’s perfect for seafood as it adds a spicy kick and a depth of flavor that complements the fish. To make the sambal sauce, blend together minced garlic, red chilies, tamarind paste, brown sugar, and salt. Then, heat some oil in a pan and fry the sauce until it thickens. Serve the swordfish rice with a generous dollop of sambal sauce and enjoy the rich, spicy flavor.
Indonesian swordfish rice health benefits
Indonesian swordfish rice is a flavorful dish that incorporates a variety of ingredients such as swordfish, rice, vegetables, and spices. Swordfish is a type of fish that is rich in protein, omega-3 fatty acids, and minerals such as selenium and vitamin D. These nutrients can promote heart health, support the immune system, and maintain healthy bones. However, swordfish can also contain high levels of mercury, which can be harmful if consumed in excess. To reduce your exposure to mercury, it is recommended to limit your consumption of swordfish and switch to a different type of fish that is lower in mercury such as salmon, tilapia, or trout. Alternatively, you can try a vegetarian or vegan rice bowl that incorporates a variety of nutrient-rich ingredients such as tofu, beans, leafy greens, and whole grains. This can provide a balanced mix of protein, fiber, vitamins, and antioxidants without the potential risks associated with swordfish.
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