Subscribe to our newsletter - info@neatandchaos.com

Fillet of Snapper with Caramelized Basmati Rice and Curry Sauce

30 minutes

medium

4 persons

Tasty and easy dish to assemble with many components being suitable for preparation before the meal. My dearest friend told me that when he was growing up, a treat for the best behaved child was to eat the crispy rice at the bottom of the casserole, it was called ‘pega o costra’. Ours is a homage to that idea, not that I’m ever well behaved.

Facebook Comments Box
Reviews

Ingredients:

Adjust Servings
4 x 150g Red Snapper steaks, preferably cut from a 3.5 kg fish. Each steak will be cut in half, so you will have eight pieces.
200g basmati rice
80g sultanas
2 x medium sized onions
20g curry powder -plus a sprinkling for the fish.
400 ml coconut milk
100g fine French beans
150g butter
50 ml olive oil
Salt, pepper, lemon juice

Directions

1.
Slice the onions and heat a wide bottomed casserole.
Mark as complete
2.
Add 50g of butter, then the onions, salt pepper and the curry powder. Lower the heat.
Mark as complete
3.
Cook the onion/curry powder mixture for about 30 minutes until the onions are soft and crucially, until the powder doesn’t taste ……….powder-y.
Mark as complete
4.
Add the coconut milk, bring back to the boil and liquidize and strain. It should be quite thick, thanks to the efforts of the onions. Set aside.
Mark as complete
5.
Rinse the rice in cold water for thirty seconds, we do not want to wash all the starch out, as we need it to stick together.
Mark as complete
6.
Place in a casserole with twice the amount of water. Add salt, boil with a lid and cook for fourteen minutes. This is a minute longer than normal, but we want it the very slightest, over-cooked. Remove from heat but keep covered.
Mark as complete
7.
Turn rice onto a tray.
Mark as complete
8.
Soak the sultanas in boiling water while the rice is cooking.
Mark as complete
9.
Remove sultanas from the water and mix with the rice.
Mark as complete
10.
Heat a sauté pan, big enough to cook four ‘rings’ of rice, heat 20 g of butter.
Mark as complete
11.
Place the rings in the sauté pan, and distribute the rice between the moulds. You will be making eight.
Mark as complete
12.
Push the rice down as hard as you can. This is very important for the form.
Mark as complete
13.
Cook the rice a light brown on both sides. They are fragile. Keep warm.
Mark as complete
14.
Cook the French beans in boiling water, refresh and preferably split them lengthwise.
Mark as complete
15.
Season the snapper pieces with salt, pepper, and a little curry powder.
Mark as complete
16.
Heat a sauté pan, one big enough for the eight pieces to cook at the same time.
Mark as complete
17.
Heat 50 ml of olive oil and 50 g of butter. Allow to colour then add the fish, presentation size down.
Mark as complete
18.
Cook both sides.
Mark as complete
19.
Heat sauce and distribute between four plates.
Mark as complete
20.
Distribute rice ‘cakes’ between the four plates.
Mark as complete
21.
Season fish with lemon juice and arrange fish on top of each rice ‘cake’.
Mark as complete
22.
Heat French beans and balance a little pile on top of each plate. I ran a little balsamic vinegar reduction around the outside.
Mark as complete
Notes
Here is a perfect example of a dish with four components that all need to be hot at the same time (five, if you include the plates) The fish, the rice, the sauce and the French beans. Learn to coordinate things, calculate cooking times, so have the rice heating as you’re cooking the fish if you estimate the fish will take a total of four minutes. Beans will take just thirty seconds thrown into the same pan as the sautéed fish.

Get my first ebook for free!

An autobiographical adventure story that unfolds upon the metaphoric battlefield of a chess board.