Put the rice in a steamer, add water about one inch over the rice, add the shallots and ginger and a good pinch of salt, cook until the rice is dry (about 15 minutes), then add the beans and mix them in well, keep covered until needed.
In a bowl mix the pineapple with green onions, cilantro and lime/lemon juice season with salt & pepper to taste
Season the fish filets with salt and pepper and sauté in a non-stick pan with butter and oil, sprinkle with the wine and vinegar, evaporate a bit the add the vanilla and the coconut milk, simmer until the fish is cooked, remove the fish and thicken the sauce by simmering it down and adding a spoonful of butter.
Place the rice on a plate, top it with the fish, sprinkle the coconut sauce and spoon some pineapple salsa on the fish, serve immediately.
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