Portion Size: 4 oz. fish and ½ c. rice

Ingredients: Yields: 8 servings

Ingredients	Notes:
1 teaspoon dark sesame oil, divided	Or may use olive oil
2 teaspoons minced peeled fresh ginger	Or 1 teaspoon ground ginger
2 garlic cloves, minced	Wash, peel and mince
1 cup finely chopped red bell pepper	Wash, core and chop
1 cup chopped green onions	Wash, trim and chop (including green tops)
1 teaspoon curry powder
1/4 cup red curry paste	(optional)
1 teaspoon ground cumin
1/3 cup low-sodium soy sauce
1 tablespoon brown sugar
1/2 teaspoon salt, divided
2 (14-ounce) cans light coconut milk
2 tablespoons chopped fresh cilantro	or 2 teaspoon dried cilantro
8 (4-ounce) white fish fillets
Cooking spray
4 cups hot cooked brown rice
8 lime wedges (optional)

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Preheat broiler
2	Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat
3	Add ginger and garlic; cook 1 minute. Add pepper and onions; cook 1 minute
4	Stir in curry powder, curry paste, and cumin; cook 1 minute
5	Add soy sauce, sugar, 1/4-teaspoon salt, and coconut milk; bring to a simmer (do not boil) Remove from heat; stir in cilantro
6	Brush fish with 1/2 teaspoon oil; sprinkle with 1/4 teaspoon salt
7	Place fish on a baking sheet coated with cooking spray
8	Broil 7 minutes or until fish flakes easily when tested with a fork	Cook until internal temperature reaches 145° F for 15 seconds.
9	Serve fish with sauce, rice, and lime wedges