Fish with lemongrass chili rice is a flavorful dish especially if you are fond of rice. Control the spiciness according to your preference and remove the chili if desired. Fried garlic and onions make great additions to this recipe.
3 1/2 tablespoons olive oil
1 stalk lemon grass, pale section only, outer layer discarded, finely chopped
1 small fresh red chilli, halved lengthways, finely sliced
1 1/2 cups jasmine rice
2 cups vegetable or fish stock
1/2 cup water
4 150g white fish fillets
6 green onions, cut into 5cm-long strips
1/4 cup roughly chopped fresh mint
Salt and pepper to taste
1 bunch steamed broccolini, for serving
Lime wedges for serving
Heat two and a half tablespoons of oil in a medium sized saucepan over medium heat. Add the chili and lemongrass and cook them for a minute or until fragrant. Season the fish with salt and pepper.
Place the rice into the saucepan and stir until the grains are coated in oil. Pour in the stock and the water. Set the heat to high and bring it to a boil. Reduce the heat to low and cover. Cook it for ten to fifteen minutes or until the rice has absorbed the liquid and it is tender. Add more water if needed. Once it is cooked stir in the mint and green onions. Split it among individual plates.
Melt the butter in a large non-stick frying pan over medium heat. Wait for the butter to sizzle and then reduce the heat to low. Fry the fish for two to three minutes per side or until it flakes easily when poked with a fork. Put the fish over the cooked rice and serve it with the steamed broccolini and lime wedges.
Image from diekatrin