Calendar Recipe Box Shopping List Address Book
      
 
 

Source: Food and Wine Quick from Scratch

Orange Roughy over Rice with Thai-Spiced Coconut Sauce
Prepared Thai curry paste helps a dish develop complex flavor in no time. If you have red paste and would like to use it in place of the yellow, add only one-and-a-half teaspoons.
Rating:
Read Reviews(0)
Rate This Recipe
Serves: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
  Print: Recipe
  Add To: Recipe Box
  Email: Recipe
  Find: More Recipes

 
1 cup long grain rice
1 1/2 cups water
1-2/3 cups unsweetened coconut milk
2 teaspoons yellow Thai curry paste
1/3 cup canned low sodium chicken broth
1 tablespoons Asian fish sauce, (nam pla or nuoc mam - available at Asian markets and many supermarkets), or soy sauce
1 teaspoon brown sugar
pinch ground turmeric
3/4 teaspoon salt
1/4 cup all-purpose flour
1/4 teaspoon fresh ground black pepper
1 1/2 pounds orange roughy fillets, cut to make 4 pieces
2 tablespoons cooking oil
1/3 cup cilantro, (optional)
4 Lime wedges, for serving




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 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 nonstick 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, if using, and serve with the lime wedges.


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.


Enter your email address to receive delicious, family-friendly recipes, exciting promotions, helpful articles and more delivered right to your mailbox. What could be better?






 

Crisp Lime Brook Trout
Source: Food and Wine Quick from Scratch
Rating:
Read Comments

The oil must be really hot when the fish hits the pan for the skin to turn crisp and golden. Shake the pan back and forth on the burner occasionally to keep the trout from sticking to the bottom and tearing the skin.
View the full recipe


Sautéed Brook Trout with Brown Butter and Pecans
Source: Food and Wine Quick from Scratch
Rating:
Read Comments

Brown butter is a sublimely simple sauce. Emphasize the butter’s nutty flavor with pecans, throw in a little sage and parsley, and you have an ideal topping for trout.
View the full recipe

 








 
Simply fill out the required fields to begin enjoying the benefits of FamilyTime.com – it’s fast and it’s free.
* required



 
 
Concerned about privacy? Rest assured, we never sell or share your personal information.
See our Privacy Policy.
//