Steamed Snapper with Coconut Rice and Sautéed Carrots
Ginger-steamed snapper served over mild coconut rice with sautéed carrot coins, a gentle tropical dinner.
Steaming keeps snapper moist without any oil or hard searing involved, and here it's paired with coconut rice that's kept light rather than rich, using a modest amount of coconut milk instead of a heavy sauce. Ginger does the aromatic work, laid right over the fish as it steams.
Carrots get a quick sauté in a little olive oil for sweetness and color, and the whole plate stays free of tomato, citrus, and anything from the onion family in more than a trace amount, which keeps it comfortably low-acid and low-FODMAP. Fresh cilantro finishes things off without adding any sharpness.
It's a bright-tasting but genuinely gentle dinner — the kind of tropical plate that feels indulgent in flavor while staying calm on digestion.
Ingredients
Most ingredients here are everyday market staples across West Africa. A handful of specialty items may be easiest to find at a local open-air market or an African grocery store if you're elsewhere.
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