I was cooking for two, though we had enough fish and greens for another meal. We would have had extra pilaf two, if I hadn't been Gosling distracted and burned the bottom. Damn you Gosling!*
Get the pilaf going, and while it's doing it's thang wash and prep the greens, pre-boil the water for steaming so it's good to go, and get the curry started. Easy peasy.
Lemon Rice Pilaf1/2 tbsp olive oil
1/2 onion, coarsely chopped
3/4 cup sprouted brown rice
1 3/4 cups chicken or vegetable stock**
1 tbsp lemon juice
1 tbsp chopped parsley
1/2 inch chunk of ginger, grated
1 inch piece of lemongrass, finely chopped***
3 lime leaves, sliced thin
Heat oil in sauce pan over medium heat. Add the onion and cook for 2 minutes, or until soft. Add the rice, lime leaves, lemongrass and ginger and cook one minute. Add the stock to the pan and cook 12-15 minutes, or until almost all the stock has been absorbed. Stir through lemon juice and parsley, and season with salt and pepper to taste.
It'll look a little something like this:
** I find store bought stocks salty, so I used a home made chicken stock. I freeze it in ice cube trays and then transfer to a Ziploc freezer bag. That was it's quick and easy to thaw exactly the needed amount. Ditto for soup and excess coconut milk/cream.
*** Only use the bottom white part of the lemongrass. Also, if it's old it can be a little woody. Find the freshest, palest, juiciest looking stalk you can, and don't wait too long to use it.
Mahi Mahi with Coconut Curry Sauce1/2 tbsp Thai red curry paste
2 - 2 1/2 inches of lemongrass, finely chopped
1/2 cup water
3/4 cup coconut cream
2 pieces of mahi mahi (I split them both in half)
handful whole basil leaves
3-4 lime leaves, sliced thinly
juice of 1 lime
mango slices and crushed cashews for garnish
Add the curry paste, lemongrass and water to a frying pan over medium heat and simmer for 5 minutes. Add the coconut cream and simmer an additional 3 minutes. It will thicken up a little. Add the mahi mahi and cook for 3-5 minutes per side, depending on thickness.
Stir through basil, lime leaves and lime juice. When it looks this delicious you are good to go:
Add the greens to your steaming basket and steam for a few minutes until just darkened. Over-steamed greens are just sadness.
When you serve it up, spoon a little curry sauce over fish, and garnish with a few slices of mango and crushed cashews. Go on, you deserve it.
Not the smokin'est picture, but cold greens are second-sad to over-steamed greens, and I was hangry with a capital H.
* This Gosling:
Not this gosling: