Pan-Seared Curry Crusted Catfish with Coconut Rice and Sweet Chili Green Beans
FOLLOW ALONG WITH ME
| Servings |
servings
|
Ingredients
Coconut Rice
- 1 cup jasamine rice
- 1 cup light coconut milk
- 1 cup water
- 1 teaspoon salt
- 1 teaspoon sugar
- cilantro optional
Curry Crusted Catfish
- 4 4 ounce catfish fillets (may substitute for white fish, swai, barramundi, etc)
- 1-2 tablespoons olive oil
- 1 cup chickpea/garbanzo bean flour (may substitute flour of choice)
- 1 tablespoon yellow curry powder
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Sweet Chili Green Beans
- 1/2 tablespoon coconut oil
- 1 tablespoon garlic, minced
- 1/4 cup sweet chili sauce
- 1 pound green beans ends trimmed
- salt and pepper
Ingredients
Coconut Rice
Curry Crusted Catfish
Sweet Chili Green Beans
|
|
Instructions
- Cook rice per package instructions. Substituting 1 cup of the recommended water with coconut milk and add in salt and sugar.
- While rice cooks, heat a large skillet over medium heat, adding in olive oil. Combine flour, curry powder, chili powder, garlic powder, salt and pepper in a small dish. Toss to combine. Rinse fish and pat dry. Dip fish into flour mixture and evenly coat both sides.
- Transfer breaded fish into hot pan, cooking for 3-5 minutes per side. Breading should be golden and fish should begin to flake apart.
- While cooking fish, heat another skillet over medium heat. Add in coconut oil and garlic, stirring for 1-2 minutes. Add in sweet chili sauce and green beans, stirring occasionally. Season with salt and pepper to taste. Let cook for 4-5 minutes until crisp-tender.
- Divide sweet chili green beans and rice among four plates. Garnish rice with cilantro if desired. Place fish over the bed of rice. Serve immediately.
Share this Recipe