This dish gives a distinctly Asian inflection to the steamed fish and rice dishes typical to the Caribbean. Steaming is one of the most foolproof methods of cooking fish; not only does it keep the fish moist, any extra flavors you add go straight to the fish. Plus, it’s healthy. This Barbados inspired dish is from New American Table.
4 Thai chilies, chopped with seeds and ribs removed and reserved
4 shallots, chopped with peels reserved
1 tbsp fish sauce
1 tbsp mild chili powder
1 tsp cumin powder
juice of 2 limes
3 cloves garlic, minced with peels reserved
3-in piece ginger, peeled and chopped, with peels reserved
2 stalks lemongrass, tough outer leaves removed, finely chopped
2 tbsps coriander seeds
4 6-oz red snapper fillets, skin on
2 baby bok choy, cut into 6 pieces lengthwise
4 sprigs cilantro, chopped
1 lime, quartered
Red Rice & Edamame
1 1/2 c red rice
3 tbsps olive oil
3/4 c canned crushed tomatoes
2 tsps tomato paste
2 cloves garlic, chopped
2 tbsps red curry paste
2 curry leaves
2 finger chilies, chopped with seeds and ribs removed
1 tsp coriander seeds
2 tsps yellow mustard seeds
1 c coconut milk
freshly ground pepper
3/4 c frozen shelled edamame, thawed
Make a paste by combining the chilies, shallots, fish sauce, chili powder, cumin, lime juice, garlic, ginger, lemongrass and coriander in a blender and puree until smooth. Place the snapper on a platter. Brush the paste all over the snapper and let sit, refrigerated, for 30 minutes.
Bring a large pot of water to a boil. Add the reserved seeds and ribs from the chilies and peels from the ginger, garlic and shallots to the water. Place a steamer basket on the pot. Place the bok choy in the base of the steamer basket and layer with the fish. Cover and steam until cooked through, about 8 minutes.
Remove the bok choy and snapper from the steamer and sprinkle with the cilantro. Serve with lime quarters and Red Rice and Edamame (see below)
Red Rice and Edamame
Rinse the rice under cold water for 10 minutes. Strain.
Heat the olive oil over medium heat in a medium pot. Add the crushed tomatoes, tomato paste, garlic, curry paste, curry leaves, chilies, coriander and mustard seeds and sauté until fragrant, about 3 minutes. Add the rice and 3 cups of water and bring to a boil. Reduce heat, cover and simmer for 15 minutes. Add the coconut milk, cover and simmer for another 40 minutes. Stir occasionally. Season with salt and pepper.
Fold the edamame into the rice, cover and let sit until warmed through, about 5 minutes. Serve