Ingredients
1cupjasmine,or other long grain rice
1½cupwater
1cupcoconut milk,canned, unsweetened
2tspyellow thai curry paste
cupchicken broth,canned, low sodium
1tbspasian fish sauce,or soy sauce
1tspbrown sugar
pinchturmeric
¾tspsalt
¼cupflour
¼tspfresh ground black pepper
1½lbsorange roughy fillets
2tbspcooking oil
cilantro leaves,optional
4lime wedges
1cupjasmine,or other long grain rice
1½cupwater
1cupcoconut milk,canned, unsweetened
2tspyellow thai curry paste
cupchicken broth,canned, low sodium, or homemade stock
1tbspasian fish sauce,or soy sauce
1tspbrown sugar
pinchturmeric
¾tspsalt
¼cupflour
¼tspfresh ground black pepper
1½lbsorange roughy fillets
2tbspcooking oil
cupcilantro leaves,optional
4lime wedges
Preparation
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, fish sauce, brown sugar, turmeric, and salt and bring to a simmer. Cook for about 7 minutes, stirring frequently, until slightly thickened.
In a shallow bowl, combine the flour, salt, and pepper. Coat the fish with the flour mixture and shake off any excess.
In a large nonstick frying pan, heat the oil over moderately high heat. Put the fish in the pan, skinned-side down, and cook for about 3 minutes until golden.
Turn and continue cooking until just done. This will be 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, if using, and serve with the lime wedges.
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, fish sauce, brown sugar, turmeric, and salt and bring to a simmer.
Cook for about 7 minutes, stirring frequently, until slightly thickened.
In a shallow bowl, combine the flour, salt, and pepper.
Coat the fish with the flour mixture and shake off any excess.
In a large nonstick frying pan, heat the oil over moderately high heat.
Put the fish in the pan, skinned-side down, and cook for about 3 minutes until golden.
Turn and continue cooking until just done. This will be 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, if using, and serve with the lime wedges.
