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Saturday, September 28, 2013

Easy Sides to Accompany FishPeople Coconut Yellow Curry Tuna

These sides are a great way to dress up a prepared entree. In Portland we are lucky to have FishPeople seafood entrees-ready to go, all you need to do is to heat them up! Look for high quality, locally made "shortcuts" wherever you are. FishPeople entrees are great on the road, when you're camping and especially on those occasional nights when you want a delicious restaurant type meal, but want to eat in the comfort of your own home (and for a lot less money)!

Coconut Rice

1 cup long grain rice (jasmine rice is my favorite for this dish)
1 14 ounce can coconut milk
1/2 cup water
slice of ginger or piece of lemongrass (optional)

Combine rice, coconut milk and water in a 2 quart pan. Add ginger or lemongrass (if using) and place on high heat. Bring to a boil, reduce heat to low (simmer), place lid on pan and cook for 20 minutes. Remove lid, turn off heat and fluff rice. Serve as a bed for curry dishes.

Asian Style Slaw

1/2 head cabbage, thinly sliced
1 carrot, peeled and grated
10 mint leaves, sliced or chopped
1/4 cup chopped cilantro
1 nectarine or peach diced or 1/2 mango, peeled and diced
1/4 cup chopped basil (optional)
2 green onions, sliced (optional)

Place all ingredients in a medium bowl and mix to combine. Add dressing and serve.

1-2 small limes, juiced
1 Tbls. fish sauce
1-2 Tbls. brown sugar

Add all ingredients to a small jar or bowl and combine. Taste and adjust seasoning. It should be a little intense as the cabbage will soak up the flavors. Pour on the slaw, toss, taste and adjust. Serve with additional cilantro or mint for garnish.

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