Our Indian friend, Joy Thomas, came to town yesterday. Dad brought him. And because I know that man loves vegetables and fish, I made this! It’s a very yummy and filling dish of herbed rice, all sorts of fresh vegetables and fried fish. Now, I’m not usually one to fry fish. In fact, I usually ignore that part of a recipe and just bake or broil it. But on this, I went all the way. A little flour, some egg and some delicious panko. It was worth it. The fish was cooked perfectly and the crunch from the panko was divine. Everyone loved it. We finished off the night with crème brulee.

 

It was nice to see Joy. He and his wife, Mary, live in Delhi. Joy comes over about every two years trying to raise money for his ministry in India. He and his wife are strong believers trying to share the love of Christ with Indians throughout their country while providing them free  medical care, housing and food. He is loved by many, including us. And as Beau said last night, “He is one praying man.” That’s true. J

 

Bass with Herbed Rice and Coconut Vegetable Chowder

 

*Adapted from Bon Appetit

 

CHOWDER

1 T vegetable oil

¾ c chopped onion

3 kaffir lime leaves

3 large fresh basil leaves

1 T minced fresh ginger

1 T chopped jalapeno chile with seeds

1 garlic clove, crushed

3 c coconut milk

2 c vegetable broth

15.2 oz bottle fresh carrot juice

¼ c finely chopped palm sugar or packed dark brown sugar

2 T fish sauce

2 ½ c ½ inch cubes peeled red skinned sweet potato

2 c baby Yukon Gold or baby Dutch yellow potatoes, halved lengthwise, then crosswise

2 c stringless sugar snap peas, cut into ½ inch pieces

1 red bell pepper, cut into ½ inch cubes

1 large carrot, peeled, cut into matchstick size strips

 

FISH

1 c flour

½ c water

1 egg

2 c panko

6 4x2 inch pieces striped bass or halibut fillets (*I used Cod)

Vegetable oil for frying

Herbed Rice

Fresh basil sprigs and/or arugula

Lime wedges

 

CHOWDER

 Heat oil in heavy large pot over medium heat. Add next 6 ingredients. Cover and cook until onion is soft, stirring occasionally, about 4 minutes. Add coconut milk and next 4 ingredients and bring to boil. Reduce heat to low and simmer uncovered 1 hour. Strain into large saucepan, pressing on solids in strainer. If necessary, simmer broth until reduced to 4 cups.

 

Meanwhile, cook yam cubes in large saucepan of boiling salted water until just tender, 6-8 minutes. Using skimmer, transfer yam to bowl. Add potatoes to same saucepan and cook until just tender, about 10 minutes. Drain; add to bowl with yam.

 

Bring coconut-carrot broth to simmer over medium heat. Add all cooked potatoes, sugar snap peas, red bell pepper, and carrot. Simmer until all vegetables are tender, 5-6 minutes.

 

FISH

Place flour in shallow bowl. Combine ½ c water and egg in another shallow bowl; whisk to blend. Place panko in third shallow bowl. Sprinkle fish pieces with salt and pepper. Coat in flour, then egg mixture, then panko.

 

Pour enough oil into large skillet to coat bottom. Heat oil over medium high heat. Add fish to skillet. Cook until golden and crisp and just opaque in center, about 3 minutes per side.

 

Pack warm Herbed Rice into ½ c measure. Turn out rice into center of large shallow soup bowl. Repeat 5 more times. Ladle chowder around rice. Top rice with fish. Garnish with basil and/or arugula. Serve, passing lime wedges.

 

HERBED RICE

2 c Japanese rice or Calrose medium grain white rice

2 c water

½ tsp salt

1 T very thinly sliced fresh cilantro leaves

1 T very thinly sliced fresh basil leaves

1 T very thinly sliced fresh mint leaves

 

Place rice in medium bowl. Add enough cold water to cover an stir. Drain. Repeat until water drained from rice is clear, 3-4 more times. Bring 2 c water to boil in heavy medium saucepan. Stir in rice and ½ tsp salt. Cover; reduce heat to low and simmer until rice is tender and water is absorbed, 18-20 minutes. Mix in herbs and season with salt, if desired.