Red Snapper on Rice with Red-Curry Carrot Sauce Recipe

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.

In a medium saucepan, bring the carrots, garlic and broth to a boil. Cook, covered, over moderately low heat for about 15 minutes, until the carrots are tender.

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 ½ teaspoon of the salt and bring to a simmer, stirring occasionally.

In a large nonstick frying pan, heat the oil over moderately high heat. Season the fish with the remaining ¼ teaspoon of salt

Cook the fish, skin-side down, for about 4 minutes, until golden. Turn, reduce the heat to moderate, and continue cooking for about 4 minutes longer for 1-inch-thick fillets, until just done.

Mound the rice on plates and top with the fish and the sauce.

Sprinkle with the cilantro and serve with the lime wedges, and enjoy!