Orange Roughy on Rice with Thai-Spiced Coconut Sauce Recipe

Name: Orange Roughy on Rice with Thai-Spiced Coconut Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup jasmine or other long-grain rice; 1 1/2 cups water; 1 2/3 cups canned unsweetened coconut milk; 2 teaspoons yellow Thai curry paste (see Note); 1/3 cup canned low-sodium chicken broth or homemade stock; 1 tablespoon Asian fish sauce or soy sauce (see Note); 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

Servings: persons

1 cup jasmine or other long-grain rice
1 1/2 cups water
1 2/3 cups canned unsweetened coconut milk
2 teaspoons yellow Thai curry paste (see Note)
1/3 cup canned low-sodium chicken broth or homemade stock
1 tablespoon Asian fish sauce or soy sauce (see Note)
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

1
Rinse the rice until the water runs clear.
2
Put the rice in a small saucepan with the water.
3
Bring to a boil, reduce the heat to low, and cook, covered, for 15 minutes.
4
Remove the pan from the heat and let sit, without removing the lid, for 10 minutes.
5
In a medium saucepan, heat the thick coconut milk from the top of the can over moderate heat.
6
Add the curry paste and cook, stirring, for 3 minutes.
7
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.
8
Cook, stirring frequently, until slightly thickened, about 7 minutes.
9
In a shallow bowl, combine the flour, the remaining 1/2 teaspoon salt, and the pepper.
10
Coat the fish with the flour mixture and shake off any excess.
11
In a large nonstick frying pan, heat the oil over moderately high heat.
12
Put the fish in the pan, skinned-side down, and cook until golden, about 3 minutes.
13
Turn and continue cooking until just done, about 2 minutes longer for 1-inch-thick fillets.
14
Mound the rice on plates and top with the fish and the sauce.
15
Sprinkle with the cilantro, if using, and serve with the lime wedges.

477

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup jasmine or other long-grain rice, 1 1/2 cups water, 1 2/3 cups canned unsweetened coconut milk, 2 teaspoons yellow Thai curry paste (see Note), and more.

Yes, Orange Roughy on Rice with Thai-Spiced Coconut Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Orange Roughy on Rice with Thai-Spiced Coconut Sauce

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