Ginger-Lime Poached Sole

Chef mariajane's Note:

When take-out beckons, turn to this Thai-inspried meal that's lower in fat and calories than it's restaurant counterpart. So delicious -

• Total Time: 35 mins
• Prep Time: 20 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 1 1⁄3; cups instant long grain brown rice
• 2 teaspoons non-hydrogenated margarine
• 1 cup red onion , very thinly sliced
• 1 cup carrot , very thinly sliced
• 1 tablespoon minced ginger
• 1 teaspoon curry powder
• 1 teaspoon lime zest
• 1 teaspoon hot pepper sauce
• 2 cups chicken broth , sodium-reduced, divided
• 1 cup coconut milk (light)
• 2 tablespoons lime juice
• 2 cups green beans , chopped
• 4 frozen sole fillets , thawed
• ¼ cup coriander leaves , lightly packed

Directions:

1. Prepare rice according to package directions without adding butter or salt; reserve.
2. Meanwhile, in a Dutch oven or large saucepan over medium heat, combine margarine, onion, carrots, ginger, curry powder, lime zest and hot pepper sauce. Cook, stirring often, for 1 minute. Add 1/4 cup broth and cook, partially covered, until onion is softened, about 20 minutes. Stir in remaining broth, coconut milk, and lime juice and bring to a boil. Add beans and simmer 3 minutes. Gently push fish below broth and vegetable mixture. Simmer until fish flakes easily, 3-5 minutes.
3. Divide rice amoung 4 shallow bowls. Use a slotted spoon to top each bowl with an equal amount of fish and vegetables. Ladle broth over and garnish with coriander.

Reviews

[dejetz]

I was looking for ways to cook sole and found this recipe. It turned out really good! I added 2 cloves of minced garlic, used a couple more pieces of fish and omitted the pepper sauce (my son doesn't like spicy food yet). I will definitely make this one again.