Red Snapper On Rice With Red Curry Carrot Sauce Fish Recipes Thai Recipes Asian Recipes

Ingredients

1 c. jasmine or other long-grain rice

1 1/2 c. water

3/4 lb. carrots (about 4)

1 clove garlic

2 1/2 c. canned low-sodium chicken broth or homemade stock

1 1/4 c. whole milk

1 1/2 tbsp. Asian fish sauce (nam pla or nuoc mam)

1 1/2 tsp. red Thai curry paste

1 3/4 tsp. brown sugar

3/4 tsp. salt

1 tbsp. Cooking oil

2 lb. red snapper fillets

c. Cilantro leaves (optional)

Lime wedges

Preparation

Step 1Rinse 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.Step 2Meanwhile, in a medium saucepan, bring the carrots, garlic and broth to a boil. Cook, covered, over moderately low heat until the carrots are tender, about 15 minutes. Puree the carrots, garlic and broth in a blender and pour back into the pan. Add the milk, fish sauce, curry paste, brown sugar and 1/2 teaspoon of the salt and bring to a simmer, stirring occasionally.Step 3In a large nonstick frying pan, heat the oil over moderately high heat. Season the fish with the remaining 1/4 teaspoon salt. Cook the fish, skin-side down, until golden, about 4 minutes. Turn, reduce the heat to moderate, and continue cooking until just done, about 4 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.Step 4Notes: Asian fish sauce and red Thai curry paste are available at Asian markets and many supermarketsStep 5Wine Recommendation: Very few wines mesh as well with Asian spiciness as riesling; it’s the clear choice here. Go for an off-dry one from Washington State.