ASIAN STEAMED FISH AND COCONUT RICE
Description:
This is a one-skillet meal that uses the traditional Asian technique of steaming fish and vegetables. There’s little clean-up and you get the four food groups in one flavourful dish.
Ingredients:
1 tbsp (15 mL) butter
3 green onions, sliced
1/2 cup (125 mL) sweet red pepper, diced or
baby carrots, thinly sliced
1/2 tsp (2 mL) salt, divided
1/8 tsp (.5 mL) hot pepper flakes
1 cup (250 mL) jasmine rice, rinsed
1/4 cup (50 mL) unsweetened coconut, shredded
1 cup (250 mL) water
1 tbsp (15 mL) all-purpose flour
2 cups (500 mL) milk
2 cups (500 mL) snow peas, trimmed or
green beans, chopped
1 lb (500 g) thin skinless white fish fillets, (about 1/2 inch/1 cm thick), cut into 4 pieces
Pepper
1/4 cup (50 mL) fresh cilantro, chopped or basil
1 lime, cut into 4 wedges
Preparation
In a large skillet, melt butter over medium heat. Sauté green onions, red pepper or carrots, three-quarters of the salt and hot pepper flakes for 3 min or until softened. Stir in rice and coconut until coated. Add water and bring to a boil.
Whisk flour into milk and pour into skillet, stirring. Bring to a simmer, stirring often. Cover, reduce heat to low and simmer for 5 min.
Gently stir rice. Place fish fillets on top of rice; sprinkle with remaining salt and pepper, to taste. Sprinkle with snow peas. Cover and simmer, for 15 min or until rice is tender and fish flakes easily with a fork. Remove from heat and let stand for 5 min. Sprinkle with cilantro or basil. Serve with lime wedges to squeeze over top.