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Sweet Sambal Yellowtail
with coconut-lime rice
Prep & Cook Time: 20-30 min.
Spice Level: Mild
Cook Within: 3 days
Contains: Tree Nuts (Coconuts), Fish (Yellowtail), Soy
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PescatarianOver 30g protein
- Gluten-Smart
In Your Box (serves 2)
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10 oz. Yellowtail Portions
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5⅗ fl. oz. Coconut Milk
- 5.47 oz. Long Grain White Rice
- 2 Limes
- 1 fl. oz. Honey
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4 Tbsp. Sweetened Flaked Coconut
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⅗ fl. oz. Tamari Soy Sauce
- 2 Green Onions
- 1 tsp. Sambal
- 1 tsp. Cornstarch
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) WPe1NrPk
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Calories940
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Carbohydrates95g
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Net Carbs91g
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Fat46g
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Protein36g
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Sodium1820mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Small Pot
- 1 Mixing Bowl
- 1 Zester
- 2 Plates
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Toast Coconut and Make Rice
Place a small pot over medium heat and add 2 tsp. olive oil. Add flaked coconut to hot pot and stir often until lightly golden-brown and toasted, 2-3 minutes.
Transfer toasted coconut to a plate. Keep pot over medium heat.Add rice to hot pot and stir often until lightly toasted, 1-2 minutes.Stir in 3/4 cup water, coconut milk, and 3/4 tsp. salt. Don't worry if coconut milk has solidified. It is part of natural processes. Break up as needed. Bring to a simmer.Once simmering, cover, and cook until liquid is absorbed and rice is tender, 15-18 minutes.Remove from burner. Add 2 tsp. reserved lime juice, 1 tsp. lime zest (both prepared in next step), and half the toasted coconut (reserve remaining for garnish). Fluff with a fork to combine. Cover and set aside.While rice cooks, continue recipe. -
2 Prepare the Ingredients
Zest and halve limes. Cut one half into wedges and juice the remaining halves.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.In a mixing bowl, combine white portions of green onions, honey, cornstarch, 2 tsp. lime juice (reserve remaining for rice), soy sauce, sambal (to taste), and 2 Tbsp. water. Set aside.Pat yellowtail dry. Season flesh side with 1/4 tsp. salt and a pinch of pepper. -
3 Cook the Yellowtail
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add yellowtail to hot pan, skin-side up, and cook undisturbed until yellowtail reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side.Fish thickness can vary; if you receive a thinner filet, we recommend checking for doneness sooner.Remove from burner. Transfer to another plate. Wipe pan clean and reserve. -
4 Make Sauce and Finish Dish
Return pan used to cook yellowtail to medium heat. Add sambal mixture (to taste) to hot pan and bring to a simmer.
Once simmering, remove from burner.If sauce is too thick, add water, 1 tsp. at a time, until desired consistency is reached.Remove from burner.Plate dish as pictured on front of card, garnishing dish with green portions of green onions and remaining toasted coconut. Squeeze lime wedges over to taste. Bon appétit!
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