Recreating restaurant dishes at home is one of my favorite things to do in the kitchen. Testing and tinkering in an attempt to mimic fare from my favorite spots, especially expensive ones, in order to make them more accessible to eat everyday makes me so happy. After an incredible dinner at my favorite date-night spot in Austin, Lenoir, I knew I wanted to copy their rice-crusted fish. While theirs was out-of-this-world, mine is still really freaking good. This recipe is fresh and healthy, but still packed with flavor, thanks to the yummy, rich broth. I wish I could recreate Lenoir's incredible ambiance at home, but we'll start with the fish.
Brown Rice-Crusted Escolar with Bok Choy and Mushrooms over Curry Broth
1 T. olive oil
2 shallots, finely chopped
1 clove garlic, finely chopped
1 t. minced ginger or ginger paste
1 t. cumin
1-2 T. red curry paste (I used 2)
1 cup low sodium chicken broth
1 cup coconut milk
Salt and pepper, to taste
Fish and Veggies
Two 4-6 oz fillets of Escolar, or other white fish
Salt and pepper
1 cup brown rice flakes or cereal (example here)
2 T. olive oil
2 cups shiitake or mixed mushrooms
1 small head bok choy, sliced lengthwise into bite-sized strips
1 clove garlic, minced
- In a small saucepan, start making the broth by heating 1 T. olive oil over medium heat.
- Add the shallots, garlic, ginger and cumin, stirring for 1-2 minutes until shallots are starting to become translucent, but before the garlic gets too brown.
- Add the curry paste and stir into pan ingredients. Saute for about 1 min.
- Add the chicken broth and coconut milk, reduce heat to a simmer, and remain simmering while prepping other ingredients. Before plating, taste broth and add salt and pepper as desired.
- Salt and pepper both sides of the fish. Brush one side with a little olive oil, and dip into brown rice flakes or cereal. Some will fall off as you work; that's ok.
- Add 1 T. olive oil to a new pan over medium heat. Cook fish on first (non-rice) side 3-4 minutes, flip and cook until fish is just done and flaky to a fork and the rice has become golden brown and toasted (about 6-7 minutes total). Remove from pan.
- Add 1 T. olive oil to pan, add mushrooms and bok choy. Saute until just starting to soften. Add minced garlic and saute for another minute, until mushrooms start to brown.
- Ladle broth into a low bowl or plate. Top with fish, bok choy, and mushrooms.