How To Make Red Snapper on Rice with Red-Curry Carrot Sauce
This crispy and flaky red snapper is pan-fried in a luscious red curry sauce, then served on a bed of soft and fluffy rice, for a belly-filling dinner meal!
- 1cupjasmine rice,or other long grain rice
- ¾lbcarrots,(about 4)
- 1garlic clove
- 2½cupschicken broth,low sodium, canned
- 1¼cupswhole milk
- 1½tbspasian fish sauce,(nam pla or nuoc mam)
- 1½tspred thai curry paste
- 1¾tspbrown sugar
- 1tbspcooking oil
- 2lbsred snapper fillets
- cilantro leaves,optional
- lime wedges
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!
- Calories: 576.91kcal
- Fat: 11.49g
- Saturated Fat: 2.94g
- Trans Fat: 0.01g
- Monounsaturated Fat: 4.46g
- Polyunsaturated Fat: 2.72g
- Carbohydrates: 57.35g
- Fiber: 3.52g
- Sugar: 12.06g
- Protein: 57.49g
- Cholesterol: 96.22mg
- Sodium: 1436.96mg
- Calcium: 221.80mg
- Potassium: 1606.72mg
- Iron: 3.34mg
- Vitamin A: 844.89µg
- Vitamin C: 13.81mg
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