Immerse your senses in the exotic flavors of Thailand with this Orange Roughy on Rice with Thai-Spiced Coconut Sauce recipe. This dish perfectly balances the delicate, sweet taste of orange roughy with a rich, spiced coconut sauce and fragrant jasmine rice, creating a flavorful fusion that's sure to impress.
This recipe calls for some ingredients that may not be readily available in all home kitchens. Thai yellow curry paste and Asian fish sauce are key to achieving the authentic flavors of this dish, they are usually found in the international or Asian aisle of most supermarkets. Turmeric is a vibrant yellow spice that adds a warm, earthy flavor and color. Orange roughy is a deep-sea fish known for its delicate flavor, but you can substitute it with any white fish if you can't find it.
Ingredients for Orange Roughy on Rice with Thai-Spiced Coconut Sauce
Jasmine rice: A fragrant long-grain rice variety that's a staple in Thai cuisine.
Water: Used to cook the rice.
Coconut milk: Adds richness and a creamy texture to the sauce.
Yellow Thai curry paste: A blend of spices that gives the sauce its distinctive flavor.
Chicken broth: Adds depth to the sauce.
Asian fish sauce: A savory element that enhances the overall flavor.
Brown sugar: Slightly sweetens the sauce.
Turmeric: Gives the sauce a vibrant color and a hint of earthiness.
Salt: Enhances the flavors of the dish.
Flour: Used to coat the fish before frying, creating a golden crust.
Black pepper: Adds a bit of spice and aroma.
Orange roughy fillets: The star ingredient that's mild in flavor and pairs beautifully with the Thai spiced sauce.
Cooking oil: Used to fry the fish.
Cilantro leaves: Provides a fresh, herbaceous touch.
Lime wedges: Adds a final tangy splash just before serving.
One reader, Eddy Portillo says:
The orange roughy on rice with Thai-spiced coconut sauce recipe is a delightful fusion of flavors. The tender fish, fragrant rice, and creamy coconut sauce create a harmonious dish that's bursting with Thai-inspired goodness. It's a must-try for anyone who loves exotic and flavorful cuisine.
Techniques Required
How to cook rice: 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.
How to make the coconut sauce: 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.
How to coat the fish: 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.
How to cook the fish: 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.
How to serve: 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.
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.
Serves:
Ingredients
- 1cupjasmine,or other long grain rice
- 1½cupwater
- 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
- 1½lbsorange roughy fillets
- 2tbspcooking oil
- cilantro leaves,optional
- 4lime wedges
Instructions
-
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, 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 salt and bring to a simmer. Cook for about 7 minutes, stirring frequently, until slightly thickened.
-
In a shallow bowl, combine the flour, salt, and 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 for about 3 minutes until golden.
-
Turn and continue cooking until just done. This will be 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.
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.
Serves:
Ingredients
- 1cupjasmine,or other long grain rice
- 1½cupwater
- 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
- 1½lbsorange roughy fillets
- 2tbspcooking oil
- cupcilantro leaves,optional
- 4lime wedges
Instructions
-
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, 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 salt and bring to a simmer.
-
Cook for about 7 minutes, stirring frequently, until slightly thickened.
-
In a shallow bowl, combine the flour, salt, and 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 for about 3 minutes until golden.
-
Turn and continue cooking until just done. This will be 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.
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
Technique Tip for Making Orange Roughy on Rice With Thai-Spiced Coconut Sauce
When cooking the orange roughy fillets, ensure that your pan is hot before adding the fish. This will help to create a nice golden crust on the fillets. However, be careful not to overcook the fish as it can become dry and tough. The fillets should be cooked until they are just done, which means they will flake easily with a fork but still be moist and juicy inside.
Time-Saving Tips for Making Orange Roughy on Rice With Thai-Spiced Coconut Sauce
Prep ahead: Chop vegetables, measure ingredients, and prepare what you can in advance to streamline the cooking process.
One-pot wonders: Look for recipes that allow you to cook everything in a single pot or pan to minimize cleanup time.
Batch cooking: Make extra portions and freeze them for future meals to save time on busy days.
Kitchen organization: Keep your kitchen tidy and organized to easily find ingredients and utensils while cooking.
Time-saving tools: Use kitchen gadgets like food processors, slow cookers, and instant pots to expedite meal preparation.
Efficient multitasking: Plan your cooking process to maximize efficiency by working on multiple tasks simultaneously.
Substitute Ingredients For Orange Roughy on Rice with Thai-Spiced Coconut Sauce Recipe
orange roughy - Substitute with tilapia: Tilapia is a mild-flavored white fish that can be used as a substitute for orange roughy. It has a similar texture and cooks quickly, making it a suitable replacement in this recipe.
jasmine rice - Substitute with basmati rice: Basmati rice has a similar aromatic fragrance and fluffy texture to jasmine rice, making it a good substitute in this recipe.
coconut milk - Substitute with cashew cream: Cashew cream can be used as a dairy-free alternative to coconut milk, providing a creamy texture and nutty flavor to the dish.
yellow Thai curry paste - Substitute with red curry paste: Red curry paste can be used as a substitute for yellow curry paste, adding a different flavor profile with a slightly spicier kick.
chicken broth - Substitute with vegetable broth: Vegetable broth can be used as a substitute for chicken broth to maintain the savory flavor while making the dish vegetarian-friendly.
Asian fish sauce - Substitute with soy sauce: Soy sauce can be used as a substitute for fish sauce to add a salty and savory flavor to the dish.
cilantro leaves - Substitute with Thai basil: Thai basil can be used as a substitute for cilantro, providing a fresh and aromatic flavor to the dish.
Presenting Orange Roughy on Rice With Thai-Spiced Coconut Sauce
Elevate the plating: As culinary professionals with 3 Michelin stars, the presentation of the dish is crucial. Ensure that the rice is delicately molded into a small mound, and the orange roughy fillets are placed on top with precision and elegance.
Incorporate microgreens: Sprinkle a few carefully selected microgreens around the dish to add a pop of color and a touch of freshness to the overall presentation.
Utilize negative space: Embrace the concept of negative space on the plate to allow the vibrant colors of the dish to stand out. This will create a visually appealing and sophisticated presentation.
Garnish with edible flowers: Add a touch of sophistication by delicately placing edible flowers around the dish. This not only enhances the visual appeal but also adds a subtle floral aroma to the overall dining experience.
Use geometric shapes: Consider incorporating geometric shapes into the plating design. This can be achieved by arranging the components of the dish in a visually striking and modern manner.
Highlight the sauce: Drizzle the Thai-spiced coconut sauce around the plate using a squeeze bottle, creating an artistic and appetizing presentation. The sauce should be strategically placed to complement the other elements of the dish.
Attention to detail: Pay close attention to the final details, ensuring that each component of the dish is meticulously placed and that the overall presentation reflects the artistry and skill behind the creation of the dish.
Essential Tools for Making This Thai-Spiced Coconut Sauce Recipe
- saucepan: A deep cooking pan with a handle and often a lid, used for cooking sauces, boiling liquids, and simmering.
- whisk: A kitchen tool used for whipping and mixing ingredients together, typically consisting of a handle with several looped wires.
- saucepan: A deep cooking pan with a handle and often a lid, used for cooking sauces, boiling liquids, and simmering.
- nonstick frying pan: A shallow pan with a nonstick coating that allows for cooking foods with minimal oil or fat, preventing them from sticking to the surface.
- shallow bowl: A wide and shallow dish used for mixing, serving, or preparing ingredients.
- small saucepan: A smaller version of a regular saucepan, used for heating or cooking smaller quantities of sauces, liquids, or ingredients.
- frying pan: A flat-bottomed pan with slightly sloping sides, used for frying, searing, and browning foods.
- saucepan: A deep cooking pan with a handle and often a lid, used for cooking sauces, boiling liquids, and simmering.
Storing and Freezing Orange Roughy on Rice With Thai-Spiced Coconut Sauce
Here are the storing and freezing guidelines for orange roughy on rice with thai-spiced coconut sauce:
- Refrigerate any leftover orange roughy and coconut sauce separately in airtight containers for up to 3-4 days
- To freeze, place the cooled fish fillets in a freezer-safe container or resealable bag and pour the coconut sauce over top
- Alternatively, freeze the sauce in an ice cube tray, then transfer the frozen cubes to a freezer bag for easier portioning
- Freeze the orange roughy and sauce for up to 2-3 months for best quality
- Thaw overnight in the refrigerator before reheating
- To reheat, place the fish and sauce in a covered dish and warm in the oven at 350°F (175°C) until heated through, about 15-20 minutes
- You can also reheat in the microwave, but be careful not to overcook the fish
- For best results, make a fresh batch of jasmine rice when serving the reheated orange roughy and thai-spiced coconut sauce
How To Reheat Leftovers
Preheat your oven to 350°F (175°C). Place the leftover orange roughy fillets in an oven-safe dish and cover with foil. Bake for 10-15 minutes, or until the fish is heated through and reaches an internal temperature of 145°F (63°C). This gentle reheating method will help prevent the fish from drying out or becoming overcooked.
For a quicker option, you can reheat the orange roughy in the microwave. Place the fish in a microwave-safe dish and cover with a damp paper towel. Microwave on high for 1-2 minutes, or until the fish is heated through. Be careful not to overheat, as this can cause the fish to become rubbery.
To reheat the rice and thai-spiced coconut sauce, place them in separate microwave-safe bowls. Cover the rice with a damp paper towel and microwave on high for 1-2 minutes, or until heated through. Stir the sauce and microwave on high for 30-60 seconds, or until warmed.
If you prefer a stovetop method, place the rice and thai-spiced coconut sauce in separate saucepans over medium-low heat. Stir occasionally until both are heated through. Add a splash of water or coconut milk to the sauce if it appears too thick.
For a crispy texture, you can reheat the orange roughy fillets in a skillet. Heat a small amount of oil in a non-stick skillet over medium heat. Add the fish fillets and cook for 1-2 minutes on each side, or until heated through and slightly crispy on the exterior.
Once the orange roughy, rice, and thai-spiced coconut sauce are heated, plate the dish as desired. Garnish with fresh cilantro leaves and serve with lime wedges for a burst of freshness.
Random Fact About Orange Roughy on Rice With Thai-Spiced Coconut Sauce
The orange roughy is a deep-sea fish found in the oceans around New Zealand and Australia. It is known for its delicate, mild flavor and firm texture, making it a popular choice for seafood dishes. This fish is also a good source of protein and low in fat, making it a healthy option for a balanced diet. Orange roughy is often sustainably harvested, and its availability can vary, so it's important to check for sustainable sourcing when purchasing.
Is This Thai-Spiced Coconut Sauce Recipe Economical for Home Cooking?
This orange roughy on rice with Thai-spiced coconut sauce recipe is moderately cost-effective for a household. The use of affordable ingredients like rice, coconut milk, and basic spices makes it budget-friendly. However, the cost of orange roughy may vary, impacting the overall expense. Considering the balance of flavors and the nutritional value, this dish rates an 8 out of 10. The approximate cost for a household of 4 people is around $25-$30, making it a reasonable option for a flavorful and satisfying meal.
Is This Thai-Spiced Coconut Sauce Recipe Healthy or Unhealthy?
The orange roughy on rice with Thai-spiced coconut sauce recipe has both healthy and unhealthy aspects. On the positive side, orange roughy is a lean fish that provides protein and essential nutrients. Jasmine rice is a whole grain that offers complex carbohydrates and fiber. The dish also incorporates coconut milk, which contains healthy fats, and the sauce includes turmeric, a spice known for its anti-inflammatory properties.
However, there are some concerns regarding the recipe's healthiness:
- The use of coconut milk and cooking oil adds significant amounts of saturated fat
- The recipe calls for added sugar and fish sauce, which can increase the sodium content
- Frying the fish may result in the formation of harmful compounds and add extra fat to the dish
To make this recipe healthier, consider the following suggestions:
- Replace the coconut milk with a light version or a mixture of coconut milk and low-fat milk to reduce the saturated fat content
- Use a minimal amount of oil when frying the fish, or opt for healthier cooking methods such as baking, grilling, or steaming
- Reduce the amount of added sugar and fish sauce to minimize the sodium and sugar content
- Incorporate more vegetables into the dish, such as bell peppers, carrots, or snap peas, to increase the fiber and nutrient content
- Serve the dish with a side of steamed or stir-fried vegetables to create a more balanced meal
By making these adjustments, you can enhance the nutritional value of the orange roughy on rice with Thai-spiced coconut sauce while still maintaining its delicious flavors. Experiment with different ingredients and cooking methods to find the perfect balance that suits your taste preferences and health goals.
Editor's Thoughts on This Thai-Spiced Coconut Sauce Recipe
The recipe for orange roughy on rice with Thai-spiced coconut sauce is a delightful fusion of flavors and textures. The combination of jasmine rice, tender orange roughy, and aromatic coconut sauce creates a harmonious dish. The use of Thai curry paste and fish sauce adds depth and complexity, while the fresh cilantro and lime wedges provide a burst of brightness. The cooking instructions are clear and easy to follow, making this recipe accessible for home cooks. Overall, this dish promises a delightful dining experience with a perfect balance of savory, spicy, and citrusy notes.
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Why trust this Orange Roughy on Rice with Thai-Spiced Coconut Sauce Recipe:
This recipe offers a delightful combination of flavors and textures, ensuring a satisfying dining experience. The use of orange roughy guarantees a delicate and mild taste, while the Thai-spiced coconut sauce adds a rich and aromatic element. The inclusion of jasmine rice provides a fragrant and fluffy base, complementing the dish perfectly. With the incorporation of Thai curry paste and Asian fish sauce, this recipe promises an authentic and flavorful Thai-inspired dish. Additionally, the detailed instructions and use of traditional ingredients such as cilantro and lime wedges showcase the recipe's credibility and authenticity.
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