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1
In a Dutch oven or large pot, heat the oil over medium-high heat.
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2
Add the onions and cook, stirring until translucent and slightly caramelized, about 5 minutes.
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3
Add the garlic and ginger and cook, stirring for 1 minute.
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4
Add the curry powder and cook, stirring constantly, until the curry is lightly toasted, about 2 minutes.
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5
Add the lemongrass sachet, fish stock, and coconut milk and bring to a boil.
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6
Cook until the volume is reduced by half, about 20 minutes.
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7
Reduce the heat to medium, season the snapper on both sides with 3 teaspoons of the salt, and add to the pot with the brown sugar, red and yellow bell peppers.
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8
Cook for 10 minutes.
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9
Add the cilantro, stir, and remove from the heat.
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10
Cover to keep warm until ready to serve.
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11
Meanwhile, in a 2-quart saucepan, combine the water, rice and remaining 1/2 teaspoon of salt, and bring to a boil.
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12
Cover and reduce the heat to low.
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13
Simmer until the liquid is absorbed and the rice is tender, 15 to 20 minutes.
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14
Remove from the heat and let sit for at least 5 minutes before fluffing with a fork.
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15
To serve, spoon the rice into large bowls and ladle the curry on top.
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16
Garnish with additional chopped cilantro and serve.
