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 Family (5 Nights For 4) on Sunday, September 24, 2017.
Order Now
Order Now

Use a non-stick cooking. fry-pan for best results. The fact that the sauce is separate from the fish means you can drizzle over sauce to suit everyone’s taste buds.

Ingredients

Veggie Rice

  • 1 cup basmati rice
  • 1½ cups water
  • 2 cups frozen peas
  • 1 capsicum, core and seeds removed, finely diced
  • 1 spring onion, green part only, thinly sliced
  • Zest of 1 lemon

Coconut Curry Sauce

  • 1 tablespoon oil
  • Remaining spring onion, white part only, thinly sliced
  • ½ stalk lemongrass, tough outer layer removed, finely diced
  • 1 clove garlic, minced
  • 1 teaspoon finely grated ginger *
  • 1 tablespoon mild curry spice mix
  • 1 can coconut milk (shake well before opening)
  • 1 tablespoon fish sauce
  • 1½ teaspoons sugar
  • 1 tablespoon lemon juice

Pan-Fried Fish

  • 450g fish fillets
  • ¼ cup cornflour, seasoned with ½ teaspoon salt
  • 1 tablespoon olive oil
  • 1 tablespoon butter

Steps

  1. Bring a small pot of salted water to the boil. Combine rice, water and a pinch of salt in a medium 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 cook for 3 minutes, until softened. Add curry spice mix with a dash of coconut milk and stir for about 1 minute, until fragrant.
  3. 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.
  4. Pat fish dry and remove any remaining scales or bones. Dust in seasoned cornflour, shaking off any excess. Heat oil in a large fry-pan on medium-high heat. Cook for 1–2 minutes each side, until cooked through. Add butter to pan at end of cooking and spoon over fish for 30 seconds.
  5. Cook peas in pot of boiling water for 1 minute then drain. Fluff up rice with a fork and stir through peas, capsicum, spring onion (green part) and lemon zest. Season to taste with salt and pepper.
  6. To serve, spoon veggie rice onto plates, top with a piece of fish and some coconut curry sauce.

Nutritional Information

Energy 2312 kj
553 kcal
Protein 30.3g
Carbohydrate 48.4g
Fat 26.1g