from ATK 30-Minute Dinners
Serves 4
This recipe calls for specific ingredients. For example, the rice is pre-cooked and comes in a soft-package. You could use your own, but I went with this exact product. The coconut liquid needs to be coconut milk (1:1 ratio of coconut meat to water), not "coconut cream" (4:1 ratio of coconut meat to water) nor its derivative "cream of coconut", which is coconut cream with additional sugar and stabilizers. I've made this several times and it was perfect each meal.
Ingredients
1/3 cup rice vinegar
3 TB sugar
1/4 teaspoon red pepper flakes
1/2 cup chopped cilantro
2 TB fish sauce
1/2 cup coconut milk
1 TB grated fresh ginger
3 garlic cloves, minced
4 skinless white fish fillets, 1 inch think, 6-8 oz each
Salt and pepper
2 (8.8-oz) packages Uncle Ben's Jasmine Ready Rice
Preparation:
1. Adjust oven rack to middle position and heat oven to 400 degrees. Combine vinegar, sugar, and pepper flakes in a smll saucepan and cook over medium-high heat until sugar disoolves, about 1 minute. Off heat, stir in 1/4 cup cilantro, fish sauce, coconut milk, ginger, and garlic.
2. Pat fish dry with paper towerls and season with salt and pepper. Lay four 14-inch lengths (approximately!) on the work surface. Divide rice evenly among the foil pieces, arranging rice in the center of each. Place 1 fish fillet on top of each rice mound, spoon sauce over fish, and fold foil over fish and rice, crimping edges to seal.
3. Arrange packets in 1 layer on rimmed baking sheet and bake until fish is just cooked through, 14-18 minutes. Carefully open packages and sprinkle with remaining cilantro. Serve.
Serves 4
This recipe calls for specific ingredients. For example, the rice is pre-cooked and comes in a soft-package. You could use your own, but I went with this exact product. The coconut liquid needs to be coconut milk (1:1 ratio of coconut meat to water), not "coconut cream" (4:1 ratio of coconut meat to water) nor its derivative "cream of coconut", which is coconut cream with additional sugar and stabilizers. I've made this several times and it was perfect each meal.
Ingredients
1/3 cup rice vinegar
3 TB sugar
1/4 teaspoon red pepper flakes
1/2 cup chopped cilantro
2 TB fish sauce
1/2 cup coconut milk
1 TB grated fresh ginger
3 garlic cloves, minced
4 skinless white fish fillets, 1 inch think, 6-8 oz each
Salt and pepper
2 (8.8-oz) packages Uncle Ben's Jasmine Ready Rice
Preparation:
1. Adjust oven rack to middle position and heat oven to 400 degrees. Combine vinegar, sugar, and pepper flakes in a smll saucepan and cook over medium-high heat until sugar disoolves, about 1 minute. Off heat, stir in 1/4 cup cilantro, fish sauce, coconut milk, ginger, and garlic.
2. Pat fish dry with paper towerls and season with salt and pepper. Lay four 14-inch lengths (approximately!) on the work surface. Divide rice evenly among the foil pieces, arranging rice in the center of each. Place 1 fish fillet on top of each rice mound, spoon sauce over fish, and fold foil over fish and rice, crimping edges to seal.
3. Arrange packets in 1 layer on rimmed baking sheet and bake until fish is just cooked through, 14-18 minutes. Carefully open packages and sprinkle with remaining cilantro. Serve.