Method:Sauteing

1. Formula

1. 1 cup jasmine or other long-grain rice
2. 1 1/2 cups water
3. 1 2/3 cups canned unsweetened coconut milk
4. 2 teaspoons yellow Thai curry paste
5. 1/3 cup canned low-sodium chicken broth or homemade stock
6. 1 tablespoon Asian fish sauce or soy sauce
7. 1 teaspoon brown sugar
8. Pinch turmeric
9. 3/4 teaspoon salt
10. 1/4 cup flour
11. 1/4 teaspoon fresh-ground black pepper
12. 1 1/2 pounds orange-roughy fillets, cut to make 4 pieces
13. 2 tablespoons cooking oil
14. 1/3 cup cilantro leaves (optional)
15. 4 lime wedges for serving

2. Nutrition Information

• Calories: 576 kcal
• Carbohydrates: 49 g
• Dietary Fiber: 2 g
• Fat: 28 g
• Protein: 31 g
• Sugars: 3 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. In a medium saucepan, heat the thick coconut milk from the top of the can over moderate heat. Add the curry paste and cook, stirring, for 3 minutes. Whisk in the remaining coconut milk, the broth, fish sauce, brown sugar, turmeric, and 1/4 teaspoon of the salt and bring to a simmer. Cook, stirring frequently, until slightly thickened, about 7 minutes.
3. In a shallow bowl, combine the flour, the remaining 1/2 teaspoon salt, and the pepper. Coat the fish with the flour mixture and shake off any excess. In a large nonstick frying pan, heat the oil over moderately high heat. Put the fish in the pan, skinned-side down, and cook until golden, about 3 minutes. Turn and continue cooking until just done, about 2 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: