Coconut-braised Pacific cod with broken rice
Softer and stickier than intact grains, broken rice is a by-product of the milling process. The cracked grains absorb more water than traditional rice kernels do and the finished texture is more glutinous. It helps to rinse the grains well to wash out some of the excess starch. Satisfying and flavorful, it’s perfect for soaking up all the goodness of this fragrant lemongrass- infused coconut sauce.
- 1 cup broken rice
- 2 Pacific cod fillets
- 1-inch piece fresh ginger
- 1-2 bell peppers
- 3 chile de arbol (optional)
- Fresh cilantro
- 1 lemongrass stalk
- 8 ounces baby bok choy
- 1 cup coconut milk
- ½ teaspoon garam masala
- 1 lime
- In a strainer, rinse the rice until the water runs clear
While the rice cooks, prepare the vegetables.
Prep the vegetables
- Season the cod on both sides with salt.
- Peel and finely chop the ginger.
- Cut the bell pepper into ½-inch-thick strips.
- Coarsely chop the cilantro leaves.
- Cut the root end off the lemongrass, remove the outer layer, and chop the stalk into 2-inch-long pieces.
- Cut the bok choy into half-inch pieces.
- Juice half the lime and cut the other half into wedges.
Bake the cod
Nutrition per serving: Calories: 670, Protein: 36 g, Total Fat: 14 g, Monounsaturated Fat: 4 g, Polyunsaturated Fat: 1 g, Saturated Fat: 8 g, Cholesterol 80 mg, Carbohydrates: 98 g, Fiber 8 g, Added Sugar: 0 g, Sodium: 900 mg