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cod lime juice ground cayenne pepper vegetable oil onion celery cabbage grated ginger garlic curry powder salt chicken broth soy sauce instant brown rice baby spinach leaves dark sesame oil celery
Viewed: 39 - Published at: 6 years agoIngredients
- 1 lb. cod, mahi mahi, or catfish
- 2 Tbs. lime juice
- 1/4 tsp. ground cayenne pepper
- 1 1/2 tsp. vegetable oil
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/2 cup shredded cabbage, (Asian preferred)
- 1 1/2 tsp. grated ginger
- 1 1/2 tsp. crushed garlic
- 1 1/2 tsp. curry powder
- 1/2 tsp. salt
- 4 cups chicken broth or stock
- 1 Tbs. soy sauce (or to taste, amt. depends on saltiness of broth or stock.)
- 1/2 cup instant brown rice
- 3 oz. baby spinach leaves
- 1 1/2 tsp. dark sesame oil
- celery or cilantro leaves for garnish, optional
Method
- Marinate fish with lime juice and cayenne pepper in non-reactive container.
- Heat vegetable oil in large kettle over medium-high heat. Add onion, celery, cabbage, ginger and garlic; saute for 1 minute. Sprinkle with curry powder and salt. Reduce heat to medium and saute for 4 more minutes or until onion is tender.
- Add chicken stock; bring to boil over high heat. Stir in rice and bring back to boil. Reduce heat to low, cover and simmer for 10 minutes. Add fish and soy sauce; simmer for 3 minutes more or until fish pieces are opaque. Stir in spinach. Add dark sesame oil. Ladle into bowls. Top with celery or cilantro leaves, if desired.
