Steamed Anglerfish with Curry Sauce and Fragrant Rice

Ingredients

• 250 g jasmine rice
• 1 Zucchini
• 1 large onion
• 2 Garlic cloves
• 2 cm fresh ginger
• 600 g sea bass fillet (ready to cook, skin removed)
• Salt
• Pepper (freshly ground)
• lime juice
• sesame oil
• 1 tsp red curry paste
• 200 ml fish stock
• 200 ml heavy cream
• 2 tsp turmeric
• yellow curry powder
• 1 tsp Cornstarch
• 1 tin saffron strands
• 4 tbsp sweet and sour chili sauce
• soy sauce
• coriander leaves (for garnish)

Instructions

1. 1.

   Cook the rice in 500 ml boiling salted water.

2. 2.

   Wash, peel, halve lengthwise and slice thinly the zucchini. Peel and finely chop the onion, garlic, and ginger.

3. 3.

   Rinse the fish, pat dry, cut into eight equal fillets, season with salt and pepper, drizzle with lime juice, and place in a buttered bamboo steamer. Fill a pot with water up to two finger heights, set the steamer on top, and steam the fish for 8-12 minutes.

4. 4.

   Meanwhile, sauté half of the ginger, onion, and garlic in a pot with hot oil, stir in the curry paste, deglaze with stock and cream. Simmer while stirring for about 4 minutes, season with salt, pepper, turmeric, optional curry powder, and thicken with cornstarch mixed in cold water.

5. 5.

   Heat some oil in a pan again and sauté the remaining ginger, onion, and garlic. Add zucchini, rice, and saffron; stir-fry briefly, then season with chili sauce, soy sauce, and pepper. Plate the rice, arrange the fish on top, swirl curry sauce around, and garnish with coriander leaves.