Ingredients
- 3 cups 3 cups Jasmine or Basmati rice, cooked
- 1 1 to 2 teaspoons red curry paste
- 1 can 1 can (14 oz.) lite coconut milk
- 1/4 cup 1/4 cup chopped fresh basil OR 1 Tablespoon dried basil
- 1 can 1 can (8 oz.) bamboo shoots, drained
- 1/2 cup 1/2 cup frozen peas
- 3 Tablespoons 3 Tablespoons fish sauce
- 2 Tablespoons 2 Tablespoons sugar
- 1 Tablespoon 1 Tablespoon cornstarch
- 1/4 cup 1/4 cup water
- 1 teaspoon 1 teaspoon paprika
- 4 4 Alaska Pollock fillets (4 to 6 oz. each), fresh, thawed or frozen
Servings:
Units:
Instructions
- Prepare rice according to package directions; keep warm.
- In large (12-inch) nonstick pan or stockpot, blend curry paste, coconut milk, basil, bamboo shoots, peas, fish sauce, and sugar. Simmer for
- 5 minutes. Blend together cornstarch and water. Whisk cornstarch and paprika into curry sauce and simmer 5 minutes more.
- Rinse any ice glaze from frozen Alaska Pollock fillets under cold water. Turn off heat and gently add seafood to sauce, skin side down.
- Return heat to a simmer. Once simmering, cover pan and cook 4 to 5 minutes for frozen seafood or 2 minutes for fresh/thawed fish. Turn off
- heat and let seafood rest 5 minutes or until seafood is opaque throughout.
- Serve each fillet with 3/4 cup of sauce and rice.
- Cook's Tip: Substitute Alaska Cod or Sole fillets for Alaska Pollock; adjust cook time for larger fillets if necessary.
Share this Recipe
