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
- 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.