Sautéed Cod with Creamy Jasmine Rice & Coriander Broth

creamy white rice

I ate something bad recently and the past couple days have been miserable. It felt like my body was committing internal genocide. Long, long nights…

The storm eventually passed, no pun intended, and I finally felt up to cooking again. Nothing fancy. I just needed something filling and most importantly, quick.

There’s something about the combination of the creamy rice served with the broth that makes the flavor profile of this meal absolutely incredible.

That said, go easy on the separate salt & pepper applications.  Everything should be slightly under-seasoned so when combined, it all fits perfectly. Feel me?

So two things you should know:

  1. You’ve never had rice this good before. This version just takes it to the nth degree. Like the difference between sex and making love.

  2. You can make it in less than 30 mins. 20 if you’ve got your shit together.

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Sautéed Cod with Creamy Jasmine Rice & Coriander Broth

What I Used

3 cups Chicken Broth. 1tbsp Coriander Seeds. 1 tsp Cinnamon Powder. 1-2 tsp Cayenne Pepper. 1 cup White Jasmine Rice. Water. Cod Fillets. ¾ cup Heavy Cream or Soy Cream. 2 tbsp chopped Cilantro. Olive Oil. Salt. Pepper.

What I Did

So you can use any white fish for this dish, Cod is just what I had available.

K, so start by adding the chicken broth to a small pot and bring to a simmer over med heat.

Then add in 1 tsp cinnamon power, 1 tbsp coriander seeds and 1 – 2 tsp cayenne pepper.

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Let this simmer for 20 mins, then season lightly with salt & pepper, strain through a sieve and set aside.

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Meanwhile, cook 1 cup Jasmine rice in salted water, according to the directions on the bag/box until just done.

So for me, instead of the 1:2 rice to water ratio that it typically takes to cook Jasmine rice, I did 1 cup rice to 1 ¾ cup water.

Once done, drain any excess water (although there really shouldn’t be any) and set aside.

Next, season the fish on both sides with salt and pepper

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Then in a large sauté pan, sauté the fish in 1tbsp Olive oil until brown. Flip the fish and sauté the other side until it too is nicely browned. About 4-5 mins each side, depending on the thickness of the fillet.

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Lastly, in a large pan, combine ¼ cup water and ¾ cup heavy cream or Soy cream and bring to a simmer.

Add in the rice, chopped cilantro and stir to blend. Adjust the seasoning with salt & pepper as needed.

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To serve, add the rice to the center of a bowl, top with a fish fillet and spoon the broth around the rice.

Cod recipes Cooking Cod

Remember to chew. Pieces were literally going down whole.

#OnTheMend

22 Comments

    1. Thanks Jing!

      I actually only eat rice when I discover a cool way to make it. Its not normally on my menu.
      Any ideas of ways to manipulate rice (of any kind) into some wonderful?
      ~Dana~

Go on, get it out..

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