Caribbean Fish & Coconut Rice
with Cucumber & Charred Pineapple Salsa
- Fish
Caribbean spice is such a party for your mouth that we had to step up every element of this lively dish, from the charred corn salsa to the coconut rice. With fragrant, tangy and smokey profiles - this dish brings you all the excitement you never knew you needed for a weeknight dinner!
Ingredients
1 packet
coconut milk
1 packet
basmati rice
1 packet
Smooth Dory Fillets
(Contains: Fish; )
1
cucumber
1 bag
baby spinach leaves
1
radish
1
sweetcorn
1 sachet
Mild Caribbean Jerk Seasoning
Not included in your delivery
1
olive oil
¾ cup
water
drizzle
white wine vinegar
1 tsp
honey
Nutrition Values
Utensils
Cooking Steps
• In a medium saucepan, add coconut milk, the water and a generous pinch of salt and bring to the boil. • Add basmati rice, stir, cover with a lid and reduce heat to low. • Cook for 15 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Cut chicken thigh into 2cm chunks. Roughly chop cucumber and baby spinach leaves. • Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. • Transfer charred corn to a large bowl.
TIP: Cover the pan with a lid if the corn kernels are “popping” out.
Custom Recipe:
If you've upgraded from chicken to smooth dory fillets, discard any liquid from packaging. Slice fish in half crossways to get 1 piece per person.
• When rice has 10 minutes remaining, return the frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
Custom Recipe:
In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. When oil is hot, cook fish in batches until just cooked through, 4-5 minutes each side.
• To the frying pan of chicken, add mild Caribbean jerk seasoning and the honey. Toss chicken to coat and cook until fragrant and slightly reduced, 1-2 minutes. Set aside.
Custom Recipe:
Reduce frying pan heat to medium, then flavour fish as above, gently turning fish to coat.
• To the bowl with charred corn, add baby spinach and a drizzle of white wine vinegar and olive oil. Toss to combine and season with salt and pepper.
• Divide coconut rice between bowls. Top with Caribbean honey chicken. • Serve with charred corn and cucumber salsa. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the coconut rice and charred pineapple salsa, praising the fresh and vibrant Caribbean flavours.
- Ease of prep: Some found the rice tricky to cook without burning; consider starting it first so other elements don't cool.
- Suggestions: Add a sauce or yoghurt dressing to combat dryness; include fresh chilli or lime for extra zing.
- Portions: Several mentioned wanting more pineapple in the salsa; some found the chicken portion small compared to rice.
