Mauritian Sugarcane-Glazed Fish with Coconut Rice
Experience the flavors of Mauritius with this uniquely glazed fish dish, served alongside fragrant coconut rice—an infusion of tropical bliss.
Preparation
Get these tasks done before you start cooking.
Marinating the Fish
- 1
Dry fish fillets
Pat the fish fillets dry with paper towels.
- 2
Season fish
Season both sides with salt and pepper.
- 3
Rest
Set aside while preparing the glaze.
Preparing the Sugarcane Glaze
- 1
Combine ingredients
In a small saucepan, combine sugarcane juice, soy sauce, lime juice, grated ginger, and minced garlic.
Tip: For extra flavor, let the glaze infuse overnight before cooking.
- 2
Simmer glaze
Simmer over medium heat until reduced by half and slightly thickened.
Tip: Do not over-reduce the glaze; it should be syrupy, not sticky.
- 3
Cool glaze
Allow to cool before using as a marinade.
How to Make Mauritian Sugarcane-Glazed Fish with Coconut Rice
Total time: 2 h · Yields 4 servings
- 1
Glaze the fish
Place marinated fish fillets on a baking sheet and brush with sugarcane glaze.
- 2
Bake and baste
Bake at 375°F (190°C) for 20-25 minutes, basting with additional glaze halfway through.
- 3
Cook coconut rice
Cook the coconut rice using equal parts coconut milk and water for 18-20 minutes.
Chef's Tips
Further reading
Frequently asked questions
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.
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