My friend Sara always has talked about this dish, but I have never made it before. When I visited her, she made it for me and since I have returned home we have had it twice. It is one of those very easy meals to throw together. I love the ginger and curry...
- 1 teaspoon dark sesame oil, divided
- 2 teaspoons minced peeled fresh ginger
- 2 garlic cloves, minced
- 1 cup finely chopped red bell pepper
- 1 cup chopped green onions
- 1 teaspoon curry powder
- 2 teaspoons red curry paste
- 1/2 teaspoon ground cumin
- 4 teaspoons low-sodium soy sauce
- 1 tablespoon brown sugar
- 1/2 teaspoon salt, divided
- 1 (14-ounce) can light coconut milk
- 2 tablespoons chopped fresh cilantro
- 4 (6-ounce) tilapia fillets or other mild white fish
- 2 stalks of broccolini
- 3 cups hot cooked brown rice
- 4 lime wedges
Directions:
Preheat broiler.
Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add ginger and garlic; cook 1 minute.
Add pepper and onions; cook 1 minute.
Stir in curry powder, curry paste, and cumin; cook 1 minute.
Add soy sauce, sugar, 1/4 teaspoon salt, and coconut milk; bring to a simmer (do not boil).
While this is simmering, place broccolini in a glass bowl and cover with a very damp paper towel. Place bowl in microwave for 4 minutes, so broccolini is steamed and tender. Cut broccolini in bite size pieces, roughly chopped.
Brush fish with 1/2 teaspoon oil; sprinkle with 1/4 teaspoon salt. Place fish on a baking sheet coated with cooking spray. Broil 7 minutes or until fish flakes easily when tested with a fork. Serve fish with sauce, rice, and lime wedges.
Remove the sauce mixture from heat; stir in cilantro and steamed broccolini.
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