Ingredients:
10 ounces firm white fish
1 cup basmati rice
Water for cooking rice (per your recipe or rice cooker instructions)
1 ½ tsp turmeric, divided
1 TBSP finely chopped fresh ginger
1 ½ TBSP grated fresh ginger
½ cup V8 juice
½ white wine
½ cup water
½ tsp garam masala
½ tsp salt
½ tsp black pepper
2 TBSP chopped green onion
1 can light coconut milk
Method:
Put basmati rice on to cook (I used my rice cooker) with 1 tsp turmeric and 1 TBSP finely chopped ginger.
Put basmati rice on to cook (I used my rice cooker) with 1 tsp turmeric and 1 TBSP finely chopped ginger.
When rice is ready, poach fish, covered, for about 5 minutes (or until starting to separate when gently pressed with a spatula) in equal parts V8, white wine, and water (about ½ cup each) with ½ tsp garam masala, ½ tsp turmeric, ½ tsp salt, ½ tsp black pepper, ½ TBSP grated fresh ginger, and 2 TBSP chopped green onions.
While fish is cooking, heat a can of light coconut milk with 1 TBSP grated ginger and 1/2 cup poaching liquid.
Serve fish over rice with coconut milk mixture. Garnish with chopped green onions, salt and pepper.
