Orange Roughy on Rice with Thai-Spiced Coconut Sauce
- Active Time 15m
- Total Time 30m
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.
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.
- 1 cup jasmine rice or other long-grain rice
- 1 1/2 cups water
- 1 2/3 cups canned unsweetened coconut milk
- 2 teaspoons yellow Thai curry paste*
- 1/3 cup canned low-sodium chicken broth or homemade stock
- 1 tablespoon Asian fish sauce* or soy sauce
- 1 teaspoon brown sugar
- Pinch turmeric
- 3/4 teaspoon salt
- 1/4 cup 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 leaves (optional)
- 4 lime wedges, for serving
- * Available at Asian markets and many supermarkets
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.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
576 calories; 28g total fat; 37mg cholesterol; 911mg sodium; 48g carbohydrates; 3g fiber; 32g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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