We put this on the weekly dinner list (more on that later) and I was a little apprehensive because, well, fish. Thankfully, this dish hits on all points and the real star here is the curried broth.
I modified the recipe from Christopher Kimball’s Milk Street and feel like I made enough changes to warrant publishing this version as my own. But, buy the book, because it has a lot of yummy dishes.
The first thing to do is bust out the ol’ rice cooker and measure up some jasmine rice.
It’s really important to use the cup that came with the cooker and not use any other device. This cup is “calibrated”, if you will, to the size and type of rice cooker. If you were to dump a cup of rice from this guy into a regular 1-cup, you’d see what I’m talking about.
After the rice is in the bowl, it needs to be rinsed. Admittedly, I haven’t found much of a difference in the end result. Except when I make rice for the dogs and it hasn’t been rinsed, it’s more difficult to get out of the container.
I don’t use a colander. Instead, I rinse it in the bowl and pour the water out. This needs to happen at least three times, if not more. I don’t look for very clear water at this step, just clear-enough water.
When the rice is sufficiently cleansed, the cooker does all the rest. Believe me when I tell you that I cannot make rice without this rice cooker. If I try to make it on the stove, I lift the lid out of impatience or it’s got too much water to rice, or it all sticks to the bottom.
Fill the bowl, with water or broth, to the line that corresponds to the number of cups of rice you’ve measured. I am pretty sure this is where the magic happens and some rice-cooking faeries are watching from inside of the cooker, waiting for the opportunity to heat up each individual grain.
Best of all, it plays “Twinkle, Twinkle, Little Star” when it starts cooking.
Most white rice will take 30-40 minutes and the display will let you know when the 10-minute countdown begins. Jasmine is particularly fragrant (it kinda smells like popcorn when it’s nearly done), so your nose may notice before the countdown starts.
The next part involves a bunch of chopped vegetables and I didn’t get pictures of them because I’m not used to stopping and capturing the process yet.
Heat a 3-quart dutch oven or another vessel over medium heat and add about a tablespoon of coconut oil. When that’s melted, add the yellow curry paste and stir in the carrots, onions, garlic, turmeric, red pepper flakes, and coconut milk.
While this gets all saucy, prepare the cod (you remembered to take it out of the freezer two days ago, right?); cut into chunks and season with white pepper and salt.
When you can’t stand just smelling this anymore, put the cod into the pot and stir, making sure everything gets nicely mixed in. Add more chicken broth if you want it saucier.
Give it sevenish minutes and poke on of the pieces with a fork. If it responds like someone that consistently stands you up (flakey!) then dinner is served.
Plate some rice, scoop some delish, and chow.
Coconut Curry Whitefish
- 1 Tbsp coconut oil
- 1 medium yellow onion halved, thinly sliced
- 6 garlic cloves finely grated
- 14 oz coconut milk can (full fat)
- 2 Tbsp agave nectar
- 2 medium carrots peeled, cut into 1/2″ pieces
- 1 c potatoes chopped
- 2 tsp turmeric
- 1 Tbsp yellow curry paste
- 1 tsp red pepper flakes
- 2 c chicken broth
- 1.5 lbs cod cut into 2″ pieces
- salt to taste
- white pepper to taste
- steamed white rice to serve
- Heat coconut oil over medium in a 2-4 qt. dutch oven.
- Heat curry paste in the melted coconut oil until softened.
- Throw in the coconut milk, onion, garlic, potatoes, carrots, turmeric, and red pepper flakes. Cook until veggies are soft; about 10 minutes.
- Stir in the chicken broth and agave nectar and bring to a simmer.
- Season the cod with white pepper and salt. Stir into the pot and cover for 7 minutes or until the fish flakes easily when stuck with a fork.
- Serve over white rice and gush about how good the house smells. Talk about how you kinda wish smell-o-vision were a thing.