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Using a sieve, rinse rice under cold water and drain.
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Place rice and water in a medium saucepan and bring to a boil over high heat. Reduce heat to medium-low, cover and cook for 15 minutes. Remove from the heat and let stand, covered, for 5 minutes.
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Meanwhile, add broth, coconut milk, tomato paste and curry paste to a large pot. Bring to a boil over high heat.
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Reduce heat to medium-high and add frozen fish. Cook for 5 minutes (or 2 minutes if fish is fresh).
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Meanwhile, chop cilantro and cut lime into wedges.
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Divide cooked rice and spinach evenly between 6 bowls.
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Pour broth over rice and place fish in bowls.
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Top with cilantro and lime. Serve.
Keeps in the refrigerator for 3 days. Do not freeze.
NOTE: Cod, sole, halibut and haddock are ideal for this recipe.
From the book Soupers rapides by Geneviève O’Gleman in collaboration with Les Éditions de l’Homme
Photo Credit: Maude Chauvin