by Roy Yamaguchi with John Harrisson
from Roy’s Fish & Seafood: Recipes from the Pacific Rim
(Ten Speed Press, 2005)
Serves 4 as a main course

Thai black rice, available at specialty stores and well-stocked Asian markets, makes a striking color contrast with any white-fleshed fish and many other foods. Like wild rice (which is not related, but which can be substituted here), black rice has a pleasantly crunchy texture and a nutty flavor.

You can, if you wish, use basmati or jasmine rice instead of black rice, and you can substitute onaga or opakapaka for the ehu, if you like.

convert Ingredients
For the sweet black rice and mango
1 1/2 cups water
1 cup Thai black rice
3/4 cup canned coconut milk
1/2 cup diced mango
Salt and freshly ground black pepper

For the lemongrass-cilantro crust
4 teaspoons minced fresh lemongrass
4 teaspoons finely sliced scallion (green parts only)
2 tablespoons fresh cilantro leaves
Freshly cracked black pepper
1/2 cup fish sauce
1/4 cup soy sauce

For the fish
Four 6-ounce ehu, onaga, or opakapaka fillets
1/2 cup canola oil
1 red bell pepper, seeded, deribbed, and julienned, for garnish (optional)

Method
Make the rice
1. Bring the water to a boil in a saucepan and add the rice. Simmer for about 15 minutes, or until tender. Drain the rice and transfer to a bowl.

2. While the rice is cooking, pour the coconut milk into a saucepan and bring to a boil. Cook until reduced by half; it will be thick and creamy in consistency. Stir in the cooked rice and the mango. Season with salt and pepper to taste. Set aside and keep warm.

Make the crust
1. Combine the lemongrass, scallion, cilantro, and pepper to taste. Pour the fish sauce and soy sauce into a shallow baking dish and stir to mix.

Sauté the fish
1. Coat the ehu on one side with the crust mixture and transfer to the baking dish (with the sauces in it), crust side up. Let stand for 5 minutes. Heat the canola oil in a large nonstick sauté pan or skillet over medium-high heat. Sauté the fish for 2 to 3 minutes on each side, or until opaque throughout.

2. Transfer to warmed plates and serve with the rice alongside. Garnish with the julienned red pepper.

Recipe © 2005 by Roy Yamaguchi. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.

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