Curried Fish in Rice Ring

1/4 tsp. salt
1/2 cup boiling water
1 lb. pike, pollack, sole or haddock fillets
2 tbsp. butter or margarine
1/4 cup minced onion
2 tbsp. flour
1 tsp. curry powder
1 tsp. sugar
1/4 tsp. salt
dash ginger
3/4 cup milk
3 cups cooked rice
1 pkg. (10oz) frozen green peas, cooked and drained
4 to 6 servings
Heat water and salt to boiling.
Add fish; cover and simmer 6 to 10 minutes or until fish flakes easily with fork.
Drain; reserve 1/2 cup broth.
Break fillets into 2" pieces; keep warm while preparing sauce.
Melt butter in saucepan; cook and stir onion in butter until tender.
Stir in flour, curry powder, sugar, salt and ginger; cook over low heat, stirring until mixture is smooth and bubbly.
Remove from heat.
Stir in reserved broth and milk.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Stir in fish; heat through.
Mix rice and peas; pack lightly in greased 6 cup ring mold.
Unmold on large serving dish; pour fish sauce into center of mold.