pittsoccer33 wrote:what are some different things to serve with rice? brocolli is kind of an obvious one.
im trying to eat a lot less meat. what does a more authentic asian rice dish include?
Off the cuff recipe development!
Get a can of coconut milk, divide the milk into two equal parts. Use one part (with an equal volume of water) to cook the rice, with a bruised piece of lemongrass and a peeled 1" piece of ginger for aromatics. Remove the lemongrass and ginger and keep the rice warm.
Take the reserved bit of coconut milk and add to it an equal volume of fish stock (you can get day-fresh fish stock at Whole Foods), and the same aromatics as the rice, but also with 8-10 black peppercorns, a broken up piece of star anise, and a couple leaves of basil (Thai variety if you can find it). Bring to a quick boil then simmer until the volume is reduced by 2/3. Strain, reserve and keep warm.
Julienne up some red bell pepper, some white onion, and smash up a little bit of garlic and ginger. Saute that in hot oil for no more than about 3 minutes; you just want to make sure they are still crunchy but with the rawness removed. Reserve and keep warm.
Get yourself a nice piece of red snapper (or other similar fish, like sea bass), preferably with the skin on. Med-high heat, canola oil, non-stick pan. Sear skin side down (pressing into the pan for a few seconds to keep the flesh from curling up) for 3-4 minutes. Flip and cook about 1-2 minutes more. (a metal skewer inserted into the fish and held in the middle for 4-5 seconds should feel just slightly warm when the fish is cooked properly) Remove to a plate while you assemble the dish.
Get a large bowl, mold 1/4 C of the rice into a low dome, top with the sauteed veg mixture, then on a cross angle add the piece of fish. Pour some of the broth around the rice. Garnish with a few pieces of basil chiffonade.
Start to finish, no more than 30 minutes. And there's enough passive time (while the rice is cooking) that you can make a simple side dish, too.