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Walleye Curry with Tropical Fried Rice

Walleye Curry with Tropical Fried Rice

For the sauce:

1 shallot, roughly chopped
2 cloves of garlic, chopped
1 thumb-sized knob of ginger, sliced
1 stalk lemongrass, sliced
1 tsp hot curry powder
1 tablespoon red curry paste
½ cup chicken stock
1 ½ cups coconut milk
2 tablespoons coconut oil

Melt the oil in a pan over medium heat and add the shallot, garlic ginger, and lemongrass. Cook for 3–4 minutes. Add the curry powder and the curry paste, and stir for 2 minutes. Add the chicken stock and simmer for 3-4 minutes, then stir in the coconut milk. Bring to a boil, then turn the heat down to low and simmer for 5-6 minutes. Pour the sauce through a mesh sieve to remove all the chunks and make a smooth sauce. Return the sauce to a pan, and keep on low to keep warm while preparing the rice and fish.

For the Rice:

1 ½ cups white rice
2 cups water
½ cup coconut milk
½ cup diced apple
½ cup diced pineapple
¼ cup golden raisins
¼ cup slivered almonds
¼ cup diced banana
¼ cup coconut oil
¼ cup cilantro, chopped

Place the rice, water, and coconut milk in a pan with a lid, and bring to a boil. Turn the heat down to low and simmer for 15 minutes until liquid is absorbed and rice in tender. Pour the rice out on a cookie sheet to cool.

For the final preparation:

When you’re ready to put it all together, salt your walleye fillets and melt the coconut oil over medium heat. Fry the fillets in the coconut oil for about 2 minutes on each side. Remove the fish and set aside. Into the hot oil add the cooked rice, all the fruits, and the almonds. Stir in the cilantro and cook for 3-4 minutes.

To serve, spoon a bed of rice onto a plate and top with a fillet of walleye. Generously spoon the curry sauce over the walleye and the rice, and garnish with fresh cilantro.