Jerk Fish with Coconut Rice and Pineapple Salsa

Jerk Fish with Coconut Rice and Pineapple Salsa

Ready in 30 minutes Serves 4
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, March 24, 2019.


Coconut rice

  • 1½ cups jasmine rice
  • 1¾ cups water
  • 165ml can coconut cream
  • ½ pack baby spinach


  • 1 pack market fish
  • 1 pack jerk spices

Pineapple Salsa

  • 225g can pineapple chunks
  • 1 Palermo capsicum
  • ½ telegraph cucumber
  • ½ red onion (optional adults)
  • 1 bunch mint, chopped
  • Juice of ½ lime

Jerk Mayo (optional)

  • 1 pack jerk sauce
  • 3 Tbsp mayo
  • ½ lime

Have Handy

  • Oil
  • Salt & Pepper
  • Vinegar


  1. Cook rice Combine rice, water, coconut cream and a pinch of salt in a pot and bring to the boil. Once boiling, stir, cover with a lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and steam, covered, for 10 more minutes. Do not lift lid during cooking. Roughly chop spinach.
  2. Prep fish Pat fish dry and remove any remaining scales or bones. Toss with jerk spices and a drizzle of oil and season with salt. Keep some fish plain for fussy foodies.
  3. Make salsa Drain pineapple. Roughly chop pineapple, capsicum and cucumber and finely dice onion. Add all to a bowl along with mint, first measure of lime juice and a drizzle of oil and vinegar. Toss to combine and season to taste. Combine jerk sauce and mayo in a bowl and cut remaining lime into wedges.
  4. Cook fish When rice has about 6 minutes remaining, heat a drizzle of oil in a large fry-pan on medium heat. Cook fish for 1-2 minutes each side (depending on thickness), until just cooked through.
  5. Finish rice Stir spinach through rice.
  6. Serve rice with fish, salsa and mayo. Serve with plain mayo for fussy foodies.

Nutritional Information

Energy 2474 kj
591 kcal
Protein 35.0g
Carbohydrate 71.4g
Fat 18.4g