Coconut Curry Poached White Fish With Roasted Almonds and Mint, Over Creamy Rice

Asian Flavors and Moist Fish are Amazing!

Serves 4 – 6

INGREDIENTS

1 lb fresh cod cut into 4 evenly sized portions

1 and ¼ C all fat coconut milk (open and stir to combine so it’s ready to add)

½ shallot, chopped finely

Large handful whole mint leaves and some chopped for garnish

1/3 C chopped Italian flat leaf parsley

1 t Curry Now from Penzey’s seasonings

1 t coriander powder

2 t kosher salt + ½ t black pepper, divided

2 T light olive oil

½ C almond slices, gently toasted on stove top

3 T heavy cream

1 T fresh lemon juice

6 T butter, divided

1 C jasmine rice + 2 Cups water

METHOD

• Prep fish and set aside. Toast almonds and set aside. Measure out or have all other ingredients ready to use.
• In a large saucepan, bring the rice and water to a boil. Cover. Remove from heat and cook for 20 minutes. Do not remove lid. When finished, add 3 T heavy cream, lemon juice, and ½ t salt + ¼ black pepper. Replace lid. Set aside.
• Bring a large sauté pan to high heat. Add oil, and shallots. Cook until translucent, about 2 minutes. Add Fish steaks and let sear on one side for about 2 minutes. Turn over, then add coconut milk, and lower heat a bit. Sprinkle with half the curry powder and half the coriander powder. Top with mint leaves. Let bubble in liquid, moving it around a bit to nestle into the milk. Let cook for about 6 minutes. Stirring the milk and mint together. Add about 3 t of the chopped parsley and 1 t salt + ¼ t black pepper. Cover until ready to serve.
• To serve, add a serving of the creamy rice. Top with the white fish, ladle with a lot of the coconut curry milk, and top with the roasted almonds.
• Serve alongside roasted asparagus. Top all with more parsley and mint leaves.