Ingredients Jump to Instructions ↓

  1. 1 cup jasmine or other long-grain rice

  2. 1 1/2 cups water

  3. 3/4 pound carrots (about 4), cut into 1/4-inch pieces

  4. 1 clove garlic, smashed

  5. 2 1/2 cups canned low-sodium chicken broth or homemade stock

  6. 1 1/4 cups whole milk

  7. 1 1/2 tablespoons Asian fish sauce (nam pla or nuoc mam); see Note

  8. 1 1/2 teaspoons red Thai curry paste (see Note)

  9. 1 3/4 teaspoons brown sugar

  10. 3/4 teaspoon salt

  11. 1 tablespoon cooking oil

  12. 2 pounds red snapper fillets

  13. 1/3 cup cilantro leaves

  14. Lime wedges, for serving

Instructions Jump to Ingredients ↑

  1. Rinse the rice until the water runs clear. Put the rice in a small saucepan with the water. Bring to a boil, reduce the heat to low, and cook, covered, for 15 minutes. Remove the pan from the heat and let sit, without removing the lid, for 10 minutes.

  2. Meanwhile, in a medium saucepan, bring the carrots, garlic, and broth to a boil. Cook, covered, over moderately low heat until the carrots are tender, about 15 minutes. Puree the carrots, garlic, and broth in a blender and pour back into the pan. Add the milk, fish sauce, curry paste, brown sugar, and 1/2 teaspoon of the salt and bring to a simmer, stirring occasionally.

  3. In a large nonstick frying pan, heat the oil over moderately high heat. Season the fish with the remaining 1/4 teaspoon salt. Cook the fish, skin-side down, until golden, about 4 minutes. Turn, reduce the heat to moderate, and continue cooking until just done, about 4 minutes longer for 1-inch-thick fillets. Mound the rice on plates and top with the fish and the sauce. Sprinkle with the cilantro, if using, and serve with the lime wedges.


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