Pan-Fried Fish with Coconut Curry Sauce and Vege Rice

Pan-Fried Fish with Coconut Curry Sauce and Vege Rice

Ready in 35 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, July 26, 2015.
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Pan-fried fish with a mild and fragrant coconut curry sauce and colourful vege Rice

Ingredients

VEGE RICE

  • 1 cup basmati rice
  • 1 1/2 cups water
  • 2 carrots, peeled and diced 1cm
  • 1/2 bag frozen peas, defrosted
  • 3 spring onions, green part only, finely sliced (reserve white part)
  • Zest of 1 lemon

COCONUT CURRY SAUCE

  • 1 tablespoon oil (e.g. canola, soy, grapeseed)
  • 3 spring onions, white part only, finely sliced
  • 1/2 stalk lemongrass, tough outer layer removed, finely diced
  • 1 clove garlic, minced
  • 1 teaspoon finely grated ginger
  • 1 tablespoon curry spice mix
  • 1 can coconut milk (shake well before opening)
  • 1 tablespoon fish sauce
  • 1 1/2 teaspoons sugar
  • 1 tablespoon lemon juice
  • 1 tomato, diced 1cm

PAN-FRIED FISH

  • 450g fish fillets
  • 1/4 cup cornflour, seasoned with 1/4 teaspoon salt
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 tablespoon chopped coriander, to serve (optional, adults)

Steps

  1. Combine rice, water and carrots in a pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid at any time during cooking.
  2. Heat oil in a medium pot on medium heat. Add spring onions (white part), lemongrass, garlic and ginger and fry for 3 minutes, until softened. Add curry spice mix with a dash of coconut milk and stir for about 1 minute. Add remaining coconut milk, fish sauce and sugar, bring to a simmer, cover, reduce heat to low and simmer for 4 minutes. Remove from heat and stir through lemon juice and tomato.
  3. While coconut sauce is cooking, pat fish dry with paper towels and remove any remaining scales or bones. Dust in seasoned cornflour, shaking off any excess. Heat oil in a large fry-pan (preferably non-stick) on medium to high heat and fry fish for 1–2 minutes each side until just cooked. Add butter to pan at end of cooking and spoon over fish for 30 seconds.
  4. Fluff up rice with a fork and stir through peas, spring onions (green part) and lemon zest. Season to taste with salt and pepper.
  5. Spoon vege rice onto plates, top with a piece of fish and some coconut curry sauce. Garnish with coriander, if desired.

Nutritional Information

Energy 2359 kj
564 kcal
Protein 30.6g
Carbohydrate 50.5g
Fat 26.2g