1tablespoonYondu Vegetable Umami you can find this on amazon
2/3cupscoconut cream I used a 5.4 ounce can from Native Forest
3cupsraw spinach chopped
1/2cupcilantro chopped and divided in half
2packs seaweed snacks sliced then minced optional
2cupscooked rice
salt and pepper to taste
For The Fish
2tablespoonsolive oil
2green onions sliced on the diagonal
1/2teaspoonfresh ginger minced
1clovegarlic minced
1Serrano pepper sliced thinly into circles
1/2teaspoonYondu Vegetable Umami
1poundred snapper
Instructions
Heat oil in large non stick frying pan. Add onions and cook until lightly browned and soft. Add garlic and cook a few minutes more.
Add the rice to the onions and garlic and drizzle with lime juice, Yondo Vegetable Umami, and coconut cream. Mix around then add the spinach, half of the cilantro, and seaweed if you choose to add it. Stir to combine and cook the spinach and heat through. Taste to see if you'd like more salt and some pepper. If you use the seaweed, it is probably salty enough without adding more. Transfer to a microwaveable serving dish to reheat just before eating. Please note that the optional seaweed is not included in the nutritional info.
Heat another 2 tablespoons of olive oil in the same non stick pan you just removed the rice from. Add the scallions, ginger, and garlic and stir a minute or so until softened. Add the rest of the cilantro, and drizzle the sauce with 1/2 teaspoon Yondo Vegetable Umami. Mix it up. Turn off the heat.
Place the fish on top of the mixture and swish it around, letting the fish marinate a bit. Then turn the heat to medium high and cook the herb covered snapper for about 2 minutes each side or until cooked through. The fish tends to flake apart as it's moved around, but I think it presents nicely in chunks like that.
Serve next to the spinach and coconut rice, garnish with a little more cilantro, green onion slices, and Serrano slices, and maybe even some dried coconut chips if you like. Serve with some fresh raw vegetables, a nice green salad, or your favorite cooked vegetables to round out the meal.