Coconut Curry Fish

Ingredients -

2 Cups Water
1 Cup Uncooked Brown Rice
1 Tablespoon Vegetable Oil
1 Large Onion, chopped
3 Cloves Garlic, crushed
1 Pound Cod Fillets, cut into chunks
1 1/2 Tablespoons Curry Powder
2 Teaspoons Chili Powder
1 Teaspoon Ground Turmeric
1 Teaspoon Ground Cumin
Sea Salt, to taste
Fresh Ground Black Pepper, to taste
1 Can Coconut Milk, (14 ounce)
1 Package Frozen Stir-Fry Vegetables, (16 ounce)
1 Tablespoon Cornstarch

Preparation:

1. Bring the water and rice to a boil in a pot.

2. Cover and reduce the heat to low, and simmer for 45 minutes.

3. Heat the oil in a skillet over medium-high heat.

4. Stir in the onion and the garlic and cook for 1 minute.

5. Mix in cod, and season with curry powder, chili powder, turmeric, cumin, salt, and pepper.

6. Pour in the coconut milk, and mix in frozen vegetables.

7. Cover, and cook 10 minutes, or until vegetables are tender and cod is easily flaked with a fork.

8. Drain 1/2 cup liquid from the skillet into a bowl, and mix with cornstarch.

9. Stir back into skillet to thicken sauce.

10. Serve over the cooked rice.

Fish Recipe Tips -

Freezing to Keep Fish Fresh

Most commercial fisherman freeze fish immediately to deliver them with the best chance of being “fresh” to the consumer. The point when fish thaw and come out of a stiffened state is when they are freshest, and have their best flavor. At this point they are most perishable.

Fish Recipe Tips -

Brining

If the surface of the fish you are purchasing feels slippery and almost looks artificially bright in color, it may have been brined, or dipped in a solution of salt/and or chemicals designed to extend the fishes shelf life. Fish that have been brined should be avoided.