Fish Fillet with Apricot-Ginger Glaze, Creamy Turmeric Coconut Rice, and Sautéed Green Beans

Instructions

1. 1

   1. Pat the fish fillets dry with paper towels and season both sides with 4 g (3/4 tsp) salt and the black pepper. Let them rest for 10 minutes while you prepare the other components.

2. 2

   2. In a medium saucepan, combine the jasmine rice, coconut milk, water, turmeric, and 2 g (1/4 tsp) salt. Bring to a boil over medium heat, reduce to low, cover, and cook for 15 to 18 minutes until the liquid is absorbed. Remove from the heat and let stand, covered, for 5 minutes.

3. 3

   3. While the rice cooks, make the glaze. In a small bowl, mix the apricot preserves, grated ginger, 1 grated garlic clove, soy sauce, 15 ml (1 tbsp) lime juice, and the red pepper flakes. Set aside.

4. 4

   4. Heat a large skillet over medium-high heat with 15 ml (1 tbsp) olive oil. Cook the fish fillets for 3 to 4 minutes on the first side and 2 to 4 minutes on the second side, depending on thickness, until golden and just cooked through in the center. If you prefer to finish them in the oven, transfer the oven-safe skillet to 400°F (200°C) for 3 to 5 minutes.

5. 5

   5. Reduce the heat to medium-low. Brush the fillets with the apricot glaze and cook 1 minute more, carefully turning them so they become evenly coated and glossy. Transfer the fish to a plate and keep warm.

6. 6

   6. In another large skillet, heat the remaining 15 ml (1 tbsp) olive oil over medium heat. Add the green beans and sauté for 2 minutes. Add the remaining 2 minced garlic cloves, 2 g (1/4 tsp) salt, and 15 ml (1 tbsp) lime juice, and cook 3 to 4 minutes more until the green beans are tender but still crisp.

7. 7

   7. Fluff the rice with a fork and fold in the lime zest, half of the scallions, and half of the cilantro.

8. 8

   8. To serve, spoon the creamy turmeric coconut rice onto each plate, place a glazed fish fillet on top or alongside, and finish with the sautéed green beans. Garnish with the remaining scallions and cilantro.