Pacific cod curry with lemongrass and broken rice

Pacific cod curry with lemongrass and broken rice

2
Servings
710
Cal/serving
30 - 40
Min
Gluten Free Dairy Free soy free

A by-product of the milling process, broken rice grains absorb more water than whole rice does. The finished rice has a wonderfully dense texture. Rinsing the rice helps wash out excess starch, so it cooks up soft and sticky. It’s perfect for soaking up all the goodness in this fragrant, lemongrass-infused coconut milk curry.

Ingredients

  • 1 cup broken rice
  • ½ pound baby bok choy
  • 2 ounces roasted red bell peppers
  • Two 6-ounce Pacific cod fillets
  • 3 chiles de arbol (optional)
  • Sun Basket lemongrass paste (Lemongrass - fresh garlic - ground turmeric - olive oil - fresh ginger - salt)
  • ½ teaspoon garam masala
  • ¾ cup coconut milk
  • Fresh cilantro
  • 1 lime

Instructions

1

Cook the rice

  • In a strainer, rinse the rice until the water runs clear.
In a small pot, bring 1¼ cups salted water to a boil. Add the rice, return the water to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid has been absorbed, 15 to 20 minutes.

2

Prep the vegetables

  • Trim the root ends from the bok choy; cut the bok choy crosswise into ½-inch-thick slices.
  • Cut the peppers into 1-inch pieces.

3

Cook the cod

  • Pat the cod dry with a paper towel; season with salt and pepper.
In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the bok choy, season with salt, and cook, stirring, until starting to wilt, 2 to 3 minutes. Stir in the roasted pepper and as many chiles as you like. Add the garam masala and lemongrass paste, stir to coat, and cook until fragrant, about 1 minute. Pour in the coconut milk, bring to a boil, and reduce to a simmer. Add the cod, drizzle with 2 teaspoons oil, cover, and simmer until the cod is flaky and just cooked through, 10 to 15 minutes, depending on thickness. While the cod cooks, prepare the garnishes.

4

Prep the garnishes

  • Remove any coarse stems from the cilantro; separate the bunch into leaves.
  • Juice half the lime; cut the other half into wedges.
When the cod is cooked, remove the pan from the heat and stir in the lime juice and cilantro. Season to taste with salt and pepper.

5

Serve

Transfer the rice to individual bowls. Top with the cod, vegetables, and the sauce. Garnish with the lime wedges and serve.

Nutrition per serving: Calories: 710, Protein: 35 g, Total Fat: 22 g,Monounsaturated Fat: 11.5 g, Polyunsaturated Fat: 4.5 g, Saturated Fat: 5 g, Cholesterol: 80 mg, Carbohydrates: 92 g, Fiber: 5 g, Added Sugar: 0 g, Sodium: 950 mg

Contains: fish

Similar Recipes
Black bean tacos with pickled cabbage and lime-roasted cauliflower
Vegetarian, Soy Free, Gluten Free
Bangkok chicken wings with coconut-pineapple "rice"
Paleo, Gluten Free, Dairy Free
Black bean tostadas with quick pickles and soft-cooked eggs
Vegetarian, Gluten Free, Soy Free