Turn off the heat, keep covered and allow the rice to sit for 5 minutes to steam. Reduce the heat to a simmer, cover with a lid and cook until all the liquid has absorbed, 10 to 12 minutes. Add the coconut milk, salt, sugar and 1 cup water. Add the chili flakes and rice and stir well to coat the kernels evenly with oil. Add the ginger and saute until fragrant, about 2 minutes. Heat the canola oil in a medium saucepan over medium-high heat. This removes excess starch and ensures the rice comes out light and fluffy. Rinse the rice by running it under cold water 2 or 3 times until the water runs clear.
Pour the ginger tamarind sauce over the top. Carefully remove the skewers from the fish, and place it upright on a platter of Coconut-Cilantro Rice Pilaf. Season immediately with salt and lime juice. Carefully remove the fish from the oil and place on a wire rack to drain briefly. As it cooks, use a large metal spoon or ladle to carefully pour hot oil over any exposed part of the fish to ensure it cooks evenly. Fry the fish until deep golden and very crispy, 8 to 10 minutes. Shake off any excess flour, then form the fish into an "S" curve by threading two 12-inch bamboo skewers through the tail and body so it holds its wavy shape.Ĭarefully place the fish into the hot oil so it is almost completely submerged. Lightly dredge the fish all over with the seasoned flour, including inside the cuts. Repeat with the other side of the fish.Ĭombine the cornstarch, rice flour, granulated garlic, ground ginger, salt and pepper in a large baking dish. Prepare the fish: Make 3 diagonal slices into the flesh of one side of the snapper, cutting all the way to the bone and spacing the slices 2 inches apart. You need enough oil so the whole fish can be submerged. Preheat 4 to 5 inches of canola oil to 350 degrees F in a large Dutch oven or deep wok. Remove from the heat and keep warm until ready to serve. Stir well and cook until the mixture is slightly reduced and has a maple syrup-like consistency, 5 to 6 minutes. Add the soy sauce, sugar, tamarind paste, fish sauce, sambal and 1/2 cup water. Add the garlic, shallots and fresh ginger and saute until fragrant and the shallots are translucent, 3 to 4 minutes. Having not been to Tiffins in a while, it seemed like the. Prepare the ginger tamarind sauce: In large saute pan over medium-high heat, add 1/4 cup of the canola oil and allow to heat. Jambo Recently, we were at Disneys Animal Kingdom and had a hankering for a nice and unique lunch. Special equipment: A large Dutch oven or deep wok, deep-fry thermometer and two 12-inch bamboo skewers
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