How long can I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days.

Can I make this ahead?

Yes, the glaze can be prepared a day ahead, and the fish can be marinated up to 2 hours before cooking.

What fish is best for this dish?

White fillets like snapper or halibut work best, but you can use any firm white fish.

Can I substitute sugarcane juice?

Pineapple juice can be used as a substitute, though it will alter the original flavor profile.

Is there a vegetarian version?

Substitute tofu, seitan, or cauliflower steaks for fish to make a vegetarian version.

Mauritian Sugarcane-Glazed Fish with Coconut Rice

Name: Mauritian Sugarcane-Glazed Fish with Coconut Rice
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: Sugarcane juice; Soy sauce; Lime juice; Grated ginger; Garlic clove, minced; White fish fillets (snapper or halibut); Salt and pepper; Coconut oil; Basmati rice; Coconut milk; Water; Salt; Chopped fresh cilantro; Sliced lime

A tropical delight with a touch of sweetness

Experience the flavors of Mauritius with this uniquely glazed fish dish, served alongside fragrant coconut rice—an infusion of tropical bliss.

1 h 30 min
4
Intermediate

Ingredients

For the Sugarcane Glaze

Sugarcane juice

1 cup

Soy sauce

1 tbsp

Lime juice

1 tbsp

Grated ginger

1 tsp

Garlic clove, minced

1 clove

For the Fish

White fish fillets (snapper or halibut)

Salt and pepper

to taste

Coconut oil

1 tbsp

For the Coconut Rice

Basmati rice

1 cup

Coconut milk

1 cup

Water

1 cup

Salt

1/4 tsp

For Garnishing

Chopped fresh cilantro

Sliced lime

Preparation

Marinating the Fish

Dry fish fillets

Pat the fish fillets dry with paper towels.

Season fish

Season both sides with salt and pepper.

Rest

Set aside while preparing the glaze.

Preparing the Sugarcane Glaze

Combine ingredients

In a small saucepan, combine sugarcane juice, soy sauce, lime juice, grated ginger, and minced garlic.

For extra flavor, let the glaze infuse overnight before cooking.

Simmer glaze

Simmer over medium heat until reduced by half and slightly thickened.

Do not over-reduce the glaze; it should be syrupy, not sticky.

Cool glaze

Allow to cool before using as a marinade.

Cooking Process

Glaze the fish

Place marinated fish fillets on a baking sheet and brush with sugarcane glaze.

Bake and baste

Bake at 375°F (190°C) for 20-25 minutes, basting with additional glaze halfway through.

Cook coconut rice

Cook the coconut rice using equal parts coconut milk and water for 18-20 minutes.

Plating & Serving