Rice With Seafood And Squid

Ingredients	Direction
2 tbsp vegetable or peanut oil 3 shallots, chopped finely 2 garlic cloves, chopped finely 8 oz generous 1 cup jasmine rice 1-1/4 cups fish stock 4 scallions, chopped 2 tbsp Thai red curry paste 8 oz baby squid, cleaned and sliced thickly 8 oz white fish fillets, skinned and cut into cubes 8 oz salmon fillets, skinned and cut into cubes 4 tbsp chopped fresh cilantro	1. Heat 1 tablespoon of the oil in a wok and stir-fry the shallots and garlic for 2-3 minutes, until softened. Add the rice and stir-fry for 2-3 minutes. 2. Add a ladleful of the stock and let simmer, adding more stock as needed, for 12-15 minutes, until tender. Transfer to a dish, let cool, and chill overnight. 3. Heat the remaining oil in a wok and stir-fry the scallions and curry paste for 2-3 minutes. Add the squid and fish and stir-fry gently to avoid breaking up the fish. Stir in the rice and cilantro, heat through gently, and serve.

Ingredients

Direction

2 tbsp vegetable or peanut oil
3 shallots, chopped finely
2 garlic cloves, chopped finely
8 oz generous 1 cup jasmine rice
1-1/4 cups fish stock
4 scallions, chopped
2 tbsp Thai red curry paste
8 oz baby squid, cleaned and sliced thickly
8 oz white fish fillets, skinned and cut into cubes
8 oz salmon fillets, skinned and cut into cubes
4 tbsp chopped fresh cilantro

1. Heat 1 tablespoon of the oil in a wok and stir-fry the shallots and garlic for 2-3 minutes, until softened. Add the rice and stir-fry for 2-3 minutes.

2. Add a ladleful of the stock and let simmer, adding more stock as needed, for 12-15 minutes, until tender. Transfer to a dish, let cool, and chill overnight.

3. Heat the remaining oil in a wok and stir-fry the scallions and curry paste for 2-3 minutes. Add the squid and fish and stir-fry gently to avoid breaking up the fish. Stir in the rice and cilantro, heat through gently, and serve.