FISH AND COCONUT PILAF

We always had potatoes with our meals at home but on those rare occasions when my mom would make Chop Suey, she would boil up rice from a little red and white box in the pantry that seemed to last for years. The Chop Suey was so –so but I sure loved that rice. My newspaper-route boss took us to a Cantonese restaurant in New York City when I was twelve and I subsequently discovered a brand new world of food that included fried rice. In Louisiana they eat rice a lot and that was OK with me. After awhile I learned to fry the raw, dry rice in butter before adding water or stock and that was even better. Rice prepared this way is called pilaf or pulao.

There are endless variations of pilaf and this one with fish is one of my favourites. It has a magnificent flavour that you will enjoy. When I make this, I like to make plenty and it’s good for company.

Fish and Coconut Pilaf                                   serves 4-6

Ingredients

1 ½ pounds of firm, white fish filet, such as cod, cut into serving size pieces

2 tablespoons of plain white flour

1 teaspoon of ground coriander

1 teaspoon of ground cumin

1 tablespoon of curry powder

¼ teaspoon of red pepper, such as cayenne

1 teaspoon turmeric

Salt and black pepper

4 tablespoons of oil, divided

2 onions, chopped finely

1 teaspoon minced fresh ginger

2 cups of rice

3 or more cups of thin fish stock brought to the boil

½ Cup of shredded coconut, fresh or desiccated

1 tablespoon of lemon juice, taste, maybe a trifle more

A few coriander leaves and some lemon wedges for garnishment

Method

• Put the fish pieces in a bowl.
• Mix the flour and spices and salt and pepper
• Put into fish bowl and carefully coat the fish
• Put 2 tablespoons of oil in a Dutch oven and heat
• When the oil is hot, add the fish and brown, stirring frequently
• Remove the fish and set aside, covered

• Add remaining 2 tablespoons of oil to the Dutch oven
• Add the onion and fry for two minutes
• Add the ginger to onion and stir thoroughly
• Add the rice and fry for one minute, stirring
• Add the boiling stock just to cover the rice
• Stir in the lemon juice and add the coconut
• Put a lid on it and simmer for fifteen minutes

• Check that rice is tender, add a little boiling liquid if not quite tender
• Stir in the fish, recover and let fish re-heat in Dutch oven.

Serve this fragrant fish and coconut pilaf beauty garnished with the coriander leaves and lemon wedges.

Enjoy.