RECIPE:Orange Roughy on Rice with Thai-Spiced Coconut Sauce
- Prep Time: 25 mins
- Cook time: Less than 30 mins
Serves 3-4
Ingredients
Jasmine rice1 cup
Water1 ½ cups
Unsweetened coconut milk, canned1 2/3 cups
Thai curry paste, yellow2 teaspoons
Chicken broth1/3 cup
Soy sauce1 tablespoon
Brown sugar1 teaspoon
Turmericpinch
Sea salt¾ teaspoon
Flour¼ cup
Black pepper, freshly ground¼ teaspoon
Vegetable oil2 tablespoons
Cilantro leavesas needed
Lime wedgesas needed
Cooking directions
Rinse the rice until the water runs clear. Put the rice in a small saucepan with the water. Bring to a boil, reduce the heat to low, and cook, covered, for 15 minutes. Remove the pan from the heat and let sit, without removing the lid, for 10 minutes.
In a medium saucepan, heat the thick coconut milk from the top of the can over moderate heat. Add the curry paste and cook, stirring, for 3 minutes. Whisk in the remaining coconut milk, the broth, soy sauce, brown sugar, turmeric, and 1/4 teaspoon of the salt and bring to a simmer. Cook, stirring frequently, until slightly thickened, about 7 minutes.
In a shallow bowl, combine the flour, the remaining 1/2 teaspoon salt, and the pepper. Coat the fish with the flour mixture and shake off any excess. In a large non-stick frying pan, heat the oil over moderately high heat. Put the fish in the pan, skinned side down, and cook until golden, about 3 minutes. Turn and continue cooking until just done, about 2 minutes longer for 1-inch-thick fillets. Mound the rice on plates and top with the fish and the sauce. Sprinkle with the cilantro and serve with the lime wedges.