- Electric Skillet
- Dutch Oven
- Chef's Knife
- Cutting Board
- Measuring Cups and Spoons
- Rice Cooker (alternatively, Pot on Stove)
- Food Processor with Slicing Blade
- Large Pot (Saucepan)
- Baking Sheet
- Mixing Bowls
1 tablespoon vegetable oil
3/4 cup chopped onion
3 kaffir lime leaves
3 large fresh basil leaves
1 tablespoon minced peeled fresh ginger
1 tablespoon chopped jalapeño chile with seeds
1 garlic clove, crushed
3 cups canned unsweetened coconut milk
2 cups vegetable broth
1 15.2-ounce bottle fresh carrot juice
1/4 cup finely chopped palm sugar
or (packed) dark brown sugar
2 tablespoons fish sauce
2 1/2 cups 1/2-inch cubes peeled redskinned sweet potato (yam; from 1 pound)
2 cups baby Yukon Gold or baby Dutch yellow potatoes (about 9 ounces), scrubbed, halved lengthwise, then crosswise
2 cups stringless sugar snap peas, cut into 1/2-inch pieces
1 red bell pepper, cut into 1/2-inch cubes
1 large carrot, peeled, cut into matchstick-size strips
1 cup all purpose flour
1/2 cup water
1 large egg
2 cups panko (Japanese breadcrumbs)
6 4 x 2 x 1/2-inch pieces striped bass or halibut fillets
Vegetable oil (for frying)
Herbed Rice, warm
Fresh basil sprigs and/or arugula (for garnish)
Lime wedges
Ingredient info: Kaffir lime leaves are leaves of the kaffir lime tree. They are sold frozen and sometimes fresh at Asian markets. If unavailable, use 1 tablespoon fresh lime juice and 1/2 teaspoon grated lime peel for each lime leaf. Canned unsweetened coconut milk, fish sauce, and panko are available in the Asian foods section of most supermarkets, at some specialty foods stores, and at Asian markets.
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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