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.–Roy Yamaguchi
Lemongrass-Cilantro-Crusted Ehu, Black Rice, and Mango Recipe
- Quick Glance
- 25 M
- 45 M
- Serves 4
- 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 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)
- 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
- 3. 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.
- Saute the fish
- 4. 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 saute pan or skillet over medium-high heat. Saute the fish for 2 to 3 minutes on each side, or until opaque throughout.
- 5. Transfer to warmed plates and serve with the rice alongside. Garnish with the julienned red pepper.
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