Amy Traverso From Yankee Magazine With a Great Dish - WFSB 3 Connecticut

Amy Traverso From Yankee Magazine With a Great Dish

Yankee Magazine



Total time: 50 minutes

Hands-on time: 40 minutes



For the rice:

11/4 cups jasmine or basmati rice

21/2 cups water

2 cinnamon sticks

1/2 teaspoon cumin seeds

1/4 teaspoon ground turmeric

3/4 teaspoon kosher or sea salt

For the fish:

2 pounds cod fillets, cut into 6 equal

portions (see "Note," opposite)

3/4 teaspoon kosher or sea salt, divided

12 slices unpeeled fresh ginger

4 fresh basil stems (with leaves), each cut into 3 pieces

8 tablespoons (1 stick) salted butter

6 whole star anise

1 2-inch piece ginger, peeled, and minced or grated

1 teaspoon ground cumin

1/2 teaspoon granulated sugar

1 serrano chile, halved and thinly sliced (for less heat, remove seeds)

10 large fresh basil leaves, chopped



Put rice into a 3- to 4-quart pot with water, cinnamon, cumin seeds, turmeric, and salt. Bring to a boil over high heat; then reduce heat to low and simmer until all the water has been absorbed, 10 to 12 minutes. Remove from heat and let rice sit, covered, 5 more minutes.

Meanwhile, set out 6 square pieces of aluminum foil, each about 12 inches wide. Lay a piece of fish on each one. Sprinkle with a bit of salt. To each packet add 2 slices ginger and 2 pieces basil stems. Seal each packet.  Bring about 1 inch of water to a boil in a large pot fitted with a steamer. Add fish packets to steamer, reduce heat to a simmer, and steam until fish is opaque, 12 to 15 minutes. Remove from heat.  Meanwhile, in a small pot, melt butter until it sizzles. Add star anise, ginger, cumin, sugar, chile, and basil.  Simmer 3 minutes. Divide rice among bowls. Top with fish; then spoon butter sauce over fish.

Yield: 6 servings