Pan-Fried Fish with Coconut Curry Sauce and Veggie Rice

Pan-Fried Fish with Coconut Curry Sauce and Veggie Rice

Ready in 35 minutes • Serves 4-5
This dish most recently appeared in My Gluten Free Bag on Sunday, April 3, 2016.
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This mild and fragrant curry sauce is flavoured with coconut and lemongrass, will be suitable for the whole family.

Ingredients

VEGGIE 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, thinly sliced
  • Zest of 1 lemon

COCONUT CURRY SAUCE

  • 1 tablespoon oil
  • 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 GF curry spice mix
  • 1 can GF coconut milk (shake well before opening)
  • 1 tablespoon GF fish sauce
  • 1 1/2 teaspoons sugar
  • 1 tablespoon lemon juice
  • 1 tomato, diced 1cm

PAN-FRIED FISH

  • 450g fish fillets
  • 1/4 cup GF flour, seasoned with 1/2 teaspoon salt
  • 1 tablespoon oil
  • 1 tablespoon butter

TO SERVE

  • 2 tablespoons chopped coriander (optional, adults)

Steps

  1. Combine rice, water, carrots and a pinch of salt 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 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.
  3. Add remaining coconut milk, fish sauce and sugar, bring to a simmer, cover, reduce heat to low and simmer for 4 minutes. Remove lid and cook a final 3 minutes to thicken slightly. Remove from heat and stir through lemon juice and tomato.
  4. Pat fish dry and remove any remaining scales or bones. Dust in seasoned flour, shaking off any excess. Heat oil in a large fry-pan on medium-high heat and fry fish, in batches, for 1–2 minutes each side until just cooked. Add butter to pan at end of cooking and spoon over fish for 30 seconds.
  5. Fluff up rice with a fork and stir through peas, spring onions (green part) and lemon zest. Season to taste with salt and pepper.
  6. Spoon veggie rice onto plates, top with a piece of fish and some coconut curry sauce. Garnish with coriander, if desired.

Nutritional Information

Energy 2372 kj
567 kcal
Protein 31.2g
Carbohydrate 49.7g
Fat 26.2g