The somewhat slightly chewy red rice, tender bits of fish and the crunchy asparagus with the undertone of cumin, coriander and lemon bound by the coconut oil makes each bite satisfying and guilt free. As such, leaving you feeling so torn as to which between the fish and the asparagus gets the credit. I suppose, you’ll thank the red rice later.
Ingredients
- 1 white pomfret, filleted and sliced thin, around ¼ cm thickness
- 1 cup red rice, cooked and completely cooled (Rice cooked the previous day is ideal)
- 1 tablespoon lemon juice
- 10 asparagus diced into ½ cm pieces
- 4 cloves garlic minced
- 3 shallots sliced thin
- 1 teaspoon white pepper powder
- ½ teaspoon of cumin seed, crushed roughly
- ½ teaspoon of coriander seed, crushed roughly
- ½ teaspoon red chili or paprika powder
- 3 tablespoon of coconut oil
- Salt to taste
- Heat the oil in a wide pan under medium flame.
- Once oil is hot, turn down heat to low and fry the onions till golden crisp. Drain it on a paper towel and set aside.
- Place the fish fillet on a paper towel to remove excess moist. Rub the fish fillet thoroughly with chilli powder, cumin, coriander and salt.
- Turn heat up to medium (re-use the oil used for frying the shallots in the previous step). Carefully add the fish pieces into the pan and stir quickly to avoid the fish from sticking to the pan. Cook for 2 to 3 minutes, till fish is cooked and liquids have evaporated.
- Add the garlic, cook till light golden.
- Next, add the lemon juice to the fish.
- Followed by the asparagus and cook for just 30 seconds.
- At this point, turn heat up to high, add the red rice, stir the mix quickly while it traps steam for 1 to 2 minutes more.
- Turn off heat, add fried onions, white pepper and salt, give everything a good mix.
Serve with a clear soup, shrimp chili sauce, ginger or daikon pickles. Feel free to experiment with other white fish too.
Happy cooking !
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