Ingredients
1cupjasmine rice,or other long grain rice
1½cupswater
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
¾tspsalt
1tbspcooking oil
2lbsred snapper fillets
cilantro leaves,optional
lime wedges
Preparation
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!
