Method:Boiling

1. Formula

1. 1 cup jasmine or other long-grain rice
2. 1 1/2 cups water
3. 3/4 pound carrots, cut into 1/4-inch pieces
4. 1 clove garlic, smashed
5. 2 1/2 cups canned low-sodium chicken broth or homemade stock
6. 1 1/4 cups whole milk
7. 1 1/2 tablespoons Asian fish sauce (nuoc mam or nam pla)
8. 1 1/2 teaspoons red Thai curry paste
9. 1 3/4 teaspoons brown sugar
10. 3/4 teaspoon salt
11. 1 tablespoon cooking oil
12. 2 pounds red snapper fillets
13. 1/3 cup cilantro leaves (optional)
14. Lime wedges, for serving

2. Nutrition Information

• Calories: 543 kcal
• Carbohydrates: 54 g
• Dietary Fiber: 3 g
• Fat: 11 g
• Protein: 56 g
• Sugars: 11 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. Directions

1. Rinse the rice until the water runs clear. Put the rice in a small saucepan with the water. Bring to a boil, reduce the heat to low, and cook, covered, for 15 minutes. Remove the pan from the heat and let sit, without removing the lid, for 10 minutes.
2. Meanwhile, in a medium saucepan, bring the carrots, garlic, and broth to a boil. Cook, covered, over moderately low heat until the carrots are tender, about 15 minutes. Puree the carrots, garlic, and broth in a blender and pour back into the pan. Add the milk, fish sauce, curry paste, brown sugar, and 1/2 teaspoon of the salt and bring to a simmer, stirring occasionally.
3. In a large nonstick frying pan, heat the oil over moderately high heat. Season the fish with the remaining 1/4 teaspoon salt. Cook the fish, skin-side down, until golden, about 4 minutes. Turn, reduce the heat to moderate, and continue cooking until just done, about 4 minutes longer for 1-inch-thick fillets. Mound the rice on plates and top with the fish and the sauce. Sprinkle with the cilantro, if using, and serve with the lime wedges.

4. Remark

Notes: