Ingredients
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2 ea.Harbor Banks® Gluten-Free Breaded Alaska Sole
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5 oz.Chefs Line® Organic Purple Rice and Quinoa Blend
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2 oz.Cross Valley Farms® Flat Leaf Spinach - Cleaned and Trimmed
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1 tbsp.Monarch® Chopped Garlic
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1-13.5 oz. canPacific Jade® Coconut Milk
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2 tbsp.Yellow Curry paste
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1tsp.Thai Fish sauce
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1 tbsp.Brown sugar
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1 tbsp.Minced ginger
Preparation
- To make the curry sauce: quickly sweat 1 tbsp garlic and 1 tbsp ginger in oil a saute pan. Add curry paste and quickly toss and cook for 1 minute. Add coconut milk and bring to a simmer. Add fish sauce and brown sugar and simmer for just a few minutes. This sauce can be made in larger batches and kept for up to a week in the refrigerator and used to order for completion of this dish.
- Fry the 2 pieces of Sole in the deep fryer according to package instructions
- Meanwhile, place the purple rice and quinoa blend in a saute pan with 3-4 tablespoons of water and bring to a simmer to heat through. As the water evaporates, it will steam the rice. Just cook until nice and hot and most of the liquid is gone.
- In a separate pan, saute the garlic quickly in a little oil and add the spinach as soon as the garlic starts to sizzle. Toss to wilt the spinach and remove from heat. Season with salt and pepper.
- To Plate: Place the purple rice and quinoa down on the plate and top with the garlic spinach. Arrange the 2 pieces of cooked Sole on top and drizzle 3-4 oz of warmed curry sauce around on the plate.
Recipe By Scott McCurdy, Director of Culinary, Rosemont, IL
Serves 1