Red Snapper on Rice with Red-Curry Carrot Sauce

Name: Red Snapper on Rice with Red-Curry Carrot 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; 3/4 pound carrots (about 4), cut into 1/4-inch pieces; 1 clove garlic, smashed; 2 1/2 cups canned low-sodium chicken broth or homemade stock; 1 1/4 cups whole milk; 1 1/2 tablespoons Asian fish sauce (nam pla or nuoc mam); see Note; 1 1/2 teaspoons red Thai curry paste (see Note); 1 3/4 teaspoons brown sugar; 3/4 teaspoon salt; 1 tablespoon cooking oil; 2 pounds red snapper fillets; 1/3 cup cilantro leaves (optional); Lime wedges, for serving

Servings: persons

1 cup jasmine or other long-grain rice
1 1/2 cups water
3/4 pound carrots (about 4), cut into 1/4-inch pieces
1 clove garlic, smashed
2 1/2 cups canned low-sodium chicken broth or homemade stock
1 1/4 cups whole milk
1 1/2 tablespoons Asian fish sauce (nam pla or nuoc mam); see Note
1 1/2 teaspoons red Thai curry paste (see Note)
1 3/4 teaspoons brown sugar
3/4 teaspoon salt
1 tablespoon cooking oil
2 pounds red snapper fillets
1/3 cup cilantro leaves (optional)
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
Meanwhile, in a medium saucepan, bring the carrots, garlic, and broth to a boil.
6
Cook, covered, over moderately low heat until the carrots are tender, about 15 minutes.
7
Puree the carrots, garlic, and broth in a blender and pour back into the pan.
8
Add the milk, fish sauce, curry paste, brown sugar, and 1/2 teaspoon of the salt and bring to a simmer, stirring occasionally.
9
In a large nonstick frying pan, heat the oil over moderately high heat.
10
Season the fish with the remaining 1/4 teaspoon salt.
11
Cook the fish, skin-side down, until golden, about 4 minutes.
12
Turn, reduce the heat to moderate, and continue cooking until just done, about 4 minutes longer for 1-inch-thick fillets.
13
Mound the rice on plates and top with the fish and the sauce.
14
Sprinkle with the cilantro, if using, and serve with the lime wedges.

543

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 cup jasmine or other long-grain rice, 1 1/2 cups water, 3/4 pound carrots (about 4), cut into 1/4-inch pieces, 1 clove garlic, smashed, and more.

Yes, Red Snapper on Rice with Red-Curry Carrot 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.

That's it — enjoy your meal!