Rice Bowl With Turmeric Ginger Fish Recipes

LEMON & GINGER STEAMED FISH WITH TURMERIC RICE

Steps:

• Combine the ginger, garlic, lemon zest, salt and olive oil in a small bowl. Blot the fish dry with a paper towel and coat well with the ginger mixture. Place the fish fillets on a heatproof plate or a shallow dish for steaming, and set aside.
• To make the turmeric rice, heat oil in a large pot on medium high, cook onion and garlic for about 3 minutes until softened. Stir in turmeric, thyme, bay leaf and carrots and cook for a minute.
• Add the rice and stir until rice is fully coated with the yellow onion mixture. Add coconut milk, vegetable broth, cayenne pepper, and salt. Bring the rice mixture to a boil, cover and simmer on low for 50 minutes or until rice is tender. Remove from heat and keep covered for about 10 minutes. Fluff the turmeric rice with a fork, stir in chopped coriander and a squeeze of lime juice.
• Steam the fish by resting the dish in a steamer or on a small rack over simmering water, cover and steam for 10 minutes, or until just cooked through (the fillets should look opaque and flake easily but remain moist). Using a spatula, transfer the fish to a serving dish. Pour any juices from steaming over the fish and add a squeeze of lemon over the fish. Garnish with coriander leaves and spring onions. Serve with turmeric rice.

RICE BOWL WITH TURMERIC-GINGER FISH

Steps:

• Curry paste: Peel back the woody outer layers of the lemongrass. Trim the root ends, then cut off 2 inches of the tender interior to use. Thinly slice and put in mortar. Peel and mince the ginger and shallot. Set aside.
• Gently pound the lemongrass with the pestle for about 1 minute to break it down. Add shallot, ginger, and garlic, pounding about 30 seconds after each addition. By now, you should have a chunky paste. Add the turmeric and chili powders and continue pounding to create a thick, aromatic paste, 2 minutes. Set aside.
• Fish: Cut the skin from the swordfish and slice into large chunks, trimming away any visible blood lines. Heat olive oil in a large skillet over medium-high heat; add fish in an even layer and cook until lightly brown, 2-3 minutes. Flip and brown the other side, tilting the skillet around to distribute the hot oil.
• Immediately after flipping the fish, add curry paste to the skillet, distributing evenly. Let paste and fish cook undisturbed, 1-2 minutes. Add brown sugar, fish sauce, and coconut milk to the skillet. Tilt the skillet around again, then simmer over medium-high heat until the fish is cooked through and the sauce has reduced and thickened, 5-8 minutes. Stir occasionally so the fish doesn't stick.
• Assembly: Make a bed of hot rice in a serving bowl; spoon the fish and plenty of sauce onto the rice. Garnish with a squeeze of lemon or lime and a sprinkle of fresh cilantro leaves and mint before serving.

CHICKEN AND RICE SOUP WITH GINGER AND TURMERIC

Steps:

• In a large pot, combine the oil with 3/4 cup scallions, the garlic, finely chopped ginger, coriander and turmeric. Season with salt and pepper, and cook over medium-low, stirring occasionally, until slightly softened, about 5 minutes.
• Add the rice and stir until coated. Add the chicken stock and 2 teaspoons salt, and bring to a boil over high. Meanwhile, prepare the bok choy: Trim and discard the ends, then halve crosswise, separating the leafy bok choy tops from the heftier stems. Cut the stems crosswise into 1/2-inch pieces. Set aside.
• Once the stock comes to a boil, reduce the heat to medium-low and carefully add the whole chicken, then the wings and legs, adding the meat in a single layer. (If the chicken isn't fully submerged, add enough water until the meat is fully covered.) Cover the pot with a lid, leaving the lid cracked open about 1 inch, and simmer over medium-low until the chicken is cooked through, about 20 to 25 minutes. (Reduce the heat to low if necessary. You want to keep it at a low simmer to ensure the chicken stays tender.) Transfer the chicken to a large bowl.
• Continue to cook the soup over medium, uncovered, until the rice is tender and the liquid starts to thicken, 20 to 25 minutes. While the rice continues to cook, shred the chicken: Once cool, discard the chicken skin and tear the meat into bite-size pieces, discarding the bones. (You should have about 3 packed cups of shredded meat.)
• Stir the bok choy stems and shredded chicken into the soup, and simmer just until stems are slightly softened, 2 to 3 minutes. Stir in the leafy bok choy tops, and season to taste with salt.
• Divide among bowls and serve with bowls of chile, cilantro, sliced scallions and julienned ginger, to garnish.

TURMERIC RICE

Steps:

• Melt 1 tbsp butter in saucepan, add onion and garlic, cook until softened.
• Add rice and turmeric; stir to coat.
• Add remaining ingredients,bring to boil, cover and simmer 17 minutes.
• Stir in remaining butter, remove bay leaf, serve.

COCONUT RICE NOODLES WITH GINGER AND TURMERIC

Steps:

• Bring a large saucepan of salted water to a boil. Remove from heat; add noodles. Let sit, stirring occasionally, until al dente, about 4 minutes (time may vary by brand). Drain and rinse under cold running water.
• Meanwhile, heat oil in a large saucepan over medium. Cook onion and garlic, stirring often, until softened and golden, about 3 minutes. Add ginger, turmeric, and 1 tsp. pepper and cook, stirring, just until fragrant, about 1 minute. Add coconut milk, honey, and 1/4 cup water. Bring to a simmer; cook until flavors come together, about 5 minutes.
• Mix fish sauce and noodles into broth; season with salt if needed. Divide among bowls and top with shredded coconut and more pepper.