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First make the jasmine rice.
Combine the rice, bay leaf, onion, water, salt and pepper in a pan, cover it and bring the mixture to a boil.
When the water level sinks below the rice level, turn the heat down to keep it at a simmer.
Cook for 8 minutes then turn the heat off. Leave the pan covered while you cook the fish and vegetables.
Season the fish with salt and pepper on both sides then lightly dust them with flour.
Heat the butter and oil in a big skillet until it nearly smokes.
If you only have a small skillet, you will need to cook the fish in 2 batches.
Shake the excess flour off the fish and put them skin side up in the skillet.
Sauté them for 2 minutes or until the fish is golden brown.
Use tongs to turn the fish over and cook skin side down for another couple of minutes or until the fish is cooked through.
Rinse the vegetables under cold water.
Slice the squash into ½ inch pieces and steam them with the broccoli florets until soft.
Put the citrus juice, vinegar, mustard and shallots in a blender and blend for about 30 seconds.
Add the oil gradually.
Season to taste. Fluff the rice with a fork and divide it between 8 serving plates.
Arrange the fish on top of the rice and drizzle the citrus vinaigrette mixture over the fish.
Serve the steamed vegetables on the side with some melted butter or vinaigrette on them.
(Serves 8)
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