Orange Roughy on Rice with Thai-Spiced Coconut Sauce Recipe

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Theodore Published: April 12, 2021 Modified: October 18, 2021
Orange Roughy on Rice with Thai-Spiced Coconut Sauce Recipe

How To Make Orange Roughy on Rice with Thai-Spiced Coconut Sauce

Orange roughy takes on complex flavors in this dish, thanks to the Thai-inspired herbs and spices and the coconut milk. Serve atop rice for a filling meal.

Preparation: 20 minutes
Cooking: 25 minutes
Total: 45 minutes

Serves:

Ingredients

  • 1cupjasmine,or other long grain rice
  • cupwater
  • 1cupcoconut milk,canned, unsweetened
  • 2tspyellow thai curry paste
  • cupchicken broth,canned, low sodium
  • 1tbspasian fish sauce,or soy sauce
  • 1tspbrown sugar
  • pinchturmeric
  • ¾tspsalt
  • ¼cupflour
  • ¼tspfresh ground black pepper
  • lbsorange roughy fillets
  • 2tbspcooking oil
  • cilantro leaves,optional
  • 4lime wedges

Instructions

  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.

  2. Remove the pan from the heat and let sit, without removing the lid, for 10 minutes.

  3. 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.

  4. Whisk in the remaining coconut milk, the broth, fish sauce, brown sugar, turmeric, and salt and bring to a simmer. Cook for about 7 minutes, stirring frequently, until slightly thickened.

  5. In a shallow bowl, combine the flour, salt, and pepper. Coat the fish with the flour mixture and shake off any excess.

  6. In a large nonstick frying pan, heat the oil over moderately high heat. Put the fish in the pan, skinned-side down, and cook for about 3 minutes until golden.

  7. Turn and continue cooking until just done. This will be about 2 minutes longer for 1-inch-thick fillets.

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

  9. Sprinkle with the cilantro, if using, and serve with the lime wedges.

Nutrition

  • Calories: 372.32kcal
  • Fat: 21.49g
  • Saturated Fat: 11.53g
  • Trans Fat: 0.03g
  • Monounsaturated Fat: 5.91g
  • Polyunsaturated Fat: 2.55g
  • Carbohydrates: 13.05g
  • Fiber: 0.72g
  • Sugar: 2.41g
  • Protein: 32.44g
  • Cholesterol: 104.75mg
  • Sodium: 1055.67mg
  • Calcium: 44.51mg
  • Potassium: 564.90mg
  • Iron: 4.19mg
  • Vitamin A: 52.86µg
  • Vitamin C: 4.65mg

How To Make Orange Roughy on Rice with Thai-Spiced Coconut Sauce

Orange roughy takes on complex flavors in this dish, thanks to the Thai-inspired herbs and spices and the coconut milk. Serve atop rice for a filling meal.

Preparation: 20 minutes
Cooking: 25 minutes
Total: 45 minutes

Serves:

Ingredients

  • 1cupjasmine,or other long grain rice
  • cupwater
  • 1cupcoconut milk,canned, unsweetened
  • 2tspyellow thai curry paste
  • cupchicken broth,canned, low sodium, or homemade stock
  • 1tbspasian fish sauce,or soy sauce
  • 1tspbrown sugar
  • pinchturmeric
  • ¾tspsalt
  • ¼cupflour
  • ¼tspfresh ground black pepper
  • lbsorange roughy fillets
  • 2tbspcooking oil
  • cupcilantro leaves,optional
  • 4lime wedges

Instructions

  1. Rinse the rice until the water runs clear. Put the rice in a small saucepan with the water.

  2. Bring to a boil, reduce the heat to low, and cook, covered, for 15 minutes.

  3. Remove the pan from the heat and let sit, without removing the lid, for 10 minutes.

  4. In a medium saucepan, heat the thick coconut milk from the top of the can over moderate heat.

  5. Add the curry paste and cook, stirring, for 3 minutes.

  6. Whisk in the remaining coconut milk, the broth, fish sauce, brown sugar, turmeric, and salt and bring to a simmer.

  7. Cook for about 7 minutes, stirring frequently, until slightly thickened.

  8. In a shallow bowl, combine the flour, salt, and pepper.

  9. Coat the fish with the flour mixture and shake off any excess.

  10. In a large nonstick frying pan, heat the oil over moderately high heat.

  11. Put the fish in the pan, skinned-side down, and cook for about 3 minutes until golden.

  12. Turn and continue cooking until just done. This will be about 2 minutes longer for 1-inch-thick fillets.

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

  14. Sprinkle with the cilantro, if using, and serve with the lime wedges.

Nutrition

  • Calories: 372.32kcal
  • Fat: 21.49g
  • Saturated Fat: 11.53g
  • Trans Fat: 0.03g
  • Monounsaturated Fat: 5.91g
  • Polyunsaturated Fat: 2.55g
  • Carbohydrates: 13.05g
  • Fiber: 0.72g
  • Sugar: 2.41g
  • Protein: 32.44g
  • Cholesterol: 104.75mg
  • Sodium: 1055.67mg
  • Calcium: 44.51mg
  • Potassium: 564.90mg
  • Iron: 4.19mg
  • Vitamin A: 52.86µg
  • Vitamin C: 4.65mg
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