Coconut Lime Fish with Rice in 40 Minutes

Instructions:

1. Prepare the rice. Rinse the jasmine rice in a fine mesh strainer under cold water until the water runs clear. Note: This removes surface starch, preventing the rice from becoming a gummy mass. According to guidelines on [Serious Eats](https://www.seriouseats.com), rinsing is the key to fluffy grains. Combine 1 cup (185g) rice, 1.5 cups (355ml) water, and 0.5 tsp (3g) salt in a saucepan. Bring to a boil, then reduce to low, cover, and simmer for 15 minutes until fluffy.
2. Sauté aromatics. Heat 1 tbsp (15ml) coconut oil in a large skillet over medium heat. Add the 1 tbsp (15g) minced ginger and 3 cloves (9g) minced garlic. Stir for 1 minute until the aroma is fragrant and the garlic is translucent.
3. Bloom the paste. Whisk in 2 tbsp (30ml) red curry paste. Cook for another 60 seconds until the paste sizzles and smells toasted. Note: This process, called blooming, awakens the spices in the paste.
4. Build the sauce. Pour in 1 can (400ml) full fat coconut milk, 2 tbsp (30ml) fish sauce, and 2 tbsp (30ml) fresh lime juice. Stir until the sauce is a uniform, pale orange color. Bring to a gentle simmer.
5. Poach the fish. Carefully nestle 1.5 lbs (680g) white fish chunks into the simmering sauce. Cover the pan with a lid and cook for 5-7 minutes until the fish is opaque and flakes easily with a fork.
6. Plate the base. Spoon a generous portion of fluffy rice into four bowls.
7. Assemble the bowl. Top the rice with the poached fish and ladle the remaining Coconut Lime Sauce over the top.
8. Final Garnish. Finish with 0.25 cup (10g) chopped cilantro, 2 thinly sliced scallions, and a squeeze of fresh lime wedges. Note: This is where the color balance comes in — the red pepper flakes (1 tsp/5g) add a sharp contrast to the greens.