Ingredients
1 lb. cod, mahi mahi, or catfish
2 Tbs. lime juice
1/4 tsp. ground cayenne pepper
1 1/2 tsp. vegetable oil
1/2 cup diced onion
1/2 cup diced celery
1/2 cup shredded cabbage, (Asian preferred)
1 1/2 tsp. grated ginger
1 1/2 tsp. crushed garlic
1 1/2 tsp. curry powder
1/2 tsp. salt
4 cups chicken broth or stock
1 Tbs. soy sauce (or to taste, amt. depends on saltiness of broth or stock.)
1/2 cup instant brown rice
3 oz. baby spinach leaves
1 1/2 tsp. dark sesame oil
celery or cilantro leaves for garnish, optional
Preparation
Marinate fish with lime juice and cayenne pepper in non-reactive container. Heat vegetable oil in large kettle over medium-high heat. Add onion, celery, cabbage, ginger and garlic; saute for 1 minute. Sprinkle with curry powder and salt. Reduce heat to medium and saute for 4 more minutes or until onion is tender. Add chicken stock; bring to boil over high heat. Stir in rice and bring back to boil. Reduce heat to low, cover and simmer for 10 minutes. Add fish and soy sauce; simmer for 3 minutes more or until fish pieces are opaque. Stir in spinach. Add dark sesame oil. Ladle into bowls. Top with celery or cilantro leaves, if desired.
