How to Make Indian Spice-Dusted Fish with Lemon Rice Asian Cooking Recipe Cuisine

India Spice-Dusted Fish with Lemon Rice

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4 Servings

1 tablespoon plus 1 teaspoon unsalted butter

1 small yellow onion, finely chopped

1 garlic clove, coarsely chopped

1 cup basmati rice

½ teaspoon poppy seeds (optional)

1 tablespoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice

2 cups low-sodium chicken broth
1 medium zucchini, halved lengthwise and cut into 1-inch half-moons

Coarse salt and ground pepper

1 pound cod or other firm white-fleshed fish, cut into 4 fillets

2 teaspoons Coriander Spice Mix

Coriander Spice Mix:

¼ cup ground coriander

1 tablespoon ground ginger

1 tablespoon paprika

1 tablespoon coarse salt

1½ teaspoons ground cumin

¼ teaspoon ground pepper

Directions:

Combine all spice mix ingredients in an airtight container. Store up to 3 months in a cool, dark spot. *makes about 1/2 cup (If using whole spices, it is best to grind as you are going to use)

In a wide, medium saucepan, heat butter over medium. Add onion and garlic and cook, stirring occasionally, until onion is soft, about 4 minutes. 

Stir in rice and poppy seeds (if using) and cook, stirring, 1 minute. Add lemon zest and juice, broth, and zucchini; season with salt and pepper. Bring to a boil over medium-high heat. Reduce to a simmer, cover, and cook 13 minutes.


Pat the fish dry and sprinkle spice mix over tops, dividing evenly. Arrange fish snugly in a single layer, spice side up, on top of rice; cover and cook until rice is tender and fish is opaque throughout, 5 to 7 minutes. Serve immediately.

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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