Ingredients
- Author: Jeff Anderson, Executive Chef - Director Culinary Innovation
- Consumer Brands, Safeway, Inc
- 2 2 Alaska cod fillets (6 oz. each)
- 1/2 1/2 red bell pepper, thinly sliced
- 1 1 tablespoon fresh ginger, thinly sliced
- 1/8 cup 1/8 cup green onion, cut thin
- 1/2 teaspoon 1/2 teaspoon soy sauce
- 1 1 steam bag for microwave
- Thai Red Curry Butter:
- 1/4 cup 1/4 cup unsalted butter, softened
- 1 Tablespoon 1 Tablespoon Thai red curry paste
- 1/2 teaspoon 1/2 teaspoon lime juice
- Pinch Kosher salt
- Instant Basmati Rice:
- 1 cup 1 cup Basmati rice
- Kosher salt for seasoning
- 1 Tablespoon 1 Tablespoon unsalted butter
- 1 Tablespoon 1 Tablespoon green onion, minced
Servings:
Units:
Instructions
- Prep and Cook Rice: Put rice into container, top with cold water, and stir to remove excess starch. Drain off water and repeat process
- again. Repeat a third time but leave rice covered with water for 45 minutes minimum and up to 12 hours.
- Fill a 2 qt sauce pot with cold water, add pinch of kosher salt, and bring to boil. Drain rice of rinsing water, put into wire pasta
- strainer and submerge into boiling water. Once the water comes back to boil, set timer for 4 minutes and 15 seconds. When timer sounds,
- remove rice from boiling water, drain off excess liquid, transfer rice to mixing bowl and add unsalted butter, green onions and salt.
- Reserve, covered, until ready to serve.
- Butter: combine the softened butter, curry paste, lime juice and salt. Mix well and reserve until ready to prepare cod in steam bag.
- Prepare the Steamer Bag: Place the cod into the steam bag. Add the red pepper, ginger, green onion, soy sauce and Thai red curry butter.
- Seal bag, place into microwave, and cook for 3 1/2 to 4 minutes on high heat. Remove from oven, open bag and allow steam to vent. Transfer
- fish and sauce to entre plate, and serve with steamed basmati rice.
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