Thai Curry Fish over Rice

The sauce is so flavorful and it works with just about any kind of white fish.

Serves 2-4

Adapted from NY Times Cooking. The photo is theirs.

Ingredients

• 3 tsp. sesame oil, divided

• 1 inch fresh ginger, peeled and finely minced

• 2 garlic cloves, minced

• 4 scallions, chopped

• 1 red bell pepper, finely chopped

• 1 Tbl. curry powder

• 1 tsp. ground cumin

• 2 Tbl. soy sauce

• 1 Tbl. brown sugar

• 1/4 tsp. salt

• 1 14-oz. can coconut milk

• 1 pound fish fillets (you can use cod, tilapia, or snapper)

• Cooked white or brown rice

• 1/2 cup chopped cilantro

• 1/2 cup chopped peanuts

• 1 lime, cut into wedges

Instructions

1. Preheat your broiler or turn on your grill (or you can make the sauce as follows ahead, and reheat it when you're ready to cook the fish).

2. Heat 2 tsp. sesame oil in a large skillet over medium heat. Add the ginger, garlic, scallions and red bell pepper. Cook 4-5 minutes until red pepper is softened, stirring occasionally.

3. Add the curry powder, cumin, soy sauce, brown sugar and salt. Stir for another minute or two until the spices are fully incorporated and fragrant. 

4. Add the coconut milk and bring to a slow simmer until it starts to thicken just a bit. Make sure it doesn't boil. Taste as it simmers and add more spices if it needs it. NOTE: You can hold the sauce here until you're ready to cook the fish if you want to make this ahead. Reheat sauce on a low simmer as you cook the fish.

5. Cook your rice.

6. While the sauce simmers and the rice cooks, put fish on a baking sheet. Rub it with 1 tsp. sesame oil and place under the broiler (or if you want, grill the fish outside).

7. Cook the fish until it's flaky, just a few minutes on each side (depending on how thick it is).

8. Place some rice on each plate. Lay a piece of fish on top, then pour some sauce over it. Garnish with cilantro and peanuts and put a piece of lime on each plate for an individual squeeze.