Orange Roughy on Rice with Thai-Spiced Coconut Sauce

Name: Orange Roughy on Rice with Thai-Spiced Coconut Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoon brown sugar; 79 milliliters canned low-sodium chicken broth or homemade stock; 2 Tbsps cooking oil; 59 milliliters flour; 0 teaspoons fresh-ground black pepper; 237 milliliters jasmine or other long-grain rice; 4 lime wedges, for serving; 680 grams orange-roughy fillets, cut to make 4 pieces; 1 teaspoons salt; 1 Tbsp Asian fish sauce (see Notes) or soy sauce; 2 teaspoons yellow Thai curry paste (see Notes); 1 pinch Pinch turmeric; 394 milliliters canned unsweetened coconut milk; 355 milliliters water

Orange Roughy on Rice with Thai-Spiced Coconut Sauce might be a good recipe to expand your main course recipe box. Watching your figure? This dairy free recipe has 649 calories, 35g of protein, and 33g of fat per serving. This recipe serves 4. 1 person found this recipe to be yummy and satisfying. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of lime wedges, salt, coconut milk, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the cooking oil you could follow this main course with the Raw blueberry cheesecake with crumb topping as a dessert.

Instructions

Rinse the rice until the water runs clear.

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Water

Rice

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.

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Water

Rice

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Sauce Pan

Remove the pan from the heat and let sit, without removing the lid, for 10 minutes.

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Frying Pan

In a medium saucepan, heat the thick coconut milk from the top of the can over moderate heat.

Ingredients you will need

Coconut Milk

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Sauce Pan

Add the curry paste and cook, stirring, for 3 minutes.

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Curry Paste

Whisk in the remaining coconut milk, the broth, fish 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.

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Coconut Milk

Brown Sugar

Fish Sauce

Turmeric

Broth

Salt

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Whisk

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 nonstick frying pan, heat the oil over moderately high heat.

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Pepper

All Purpose Flour

Shake

Fish

Salt

Cooking Oil

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Frying Pan

Bowl

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.

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Sauce

Fish

Rice

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Frying Pan

Sprinkle with the cilantro, if using, and serve with the lime wedges.

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Lime Wedge

Cilantro

Wine Recommendation: The perfumed heat of this dish with its full-bodied coconut sauce makes a cold beer a great companion. If you prefer wine, experiment with a moderately priced sparkling one from California.

Ingredients you will need

Coconut