Fish and rice

🍚🐟 Fragrant rice served with grilled fish and lime-finished tomato sauce.

Ingredients

• 🐟 700 g fresh, gutted whole fish or thick fillets
• 🍚 300 g long-grain rice, rinsed
• 💧 450 ml water or low-salt stock for rice
• 🧅 2 onions: one sliced, one for the sauce
• 🧄 3 crushed garlic cloves
• 🍅 3 ripe tomatoes, chopped
• 🫗 3 tbsp oil in total
• 🍋 1 lime; 🌶️ optional piri-piri
• 🌿 Coriander, pepper and moderate salt after tasting

Preparation

1️⃣ Pat fish dry; make 2–3 shallow cuts if whole. Season with garlic, 1 tbsp oil, pepper and a little lime. Keep cold.

2️⃣ Cook sliced onion with 1 tbsp oil for 5 minutes. Add drained rice, stir 1 minute, then pour in water or stock.

3️⃣ Bring to a simmer, cover and cook on low for 18–20 minutes. Turn off heat and rest covered 10 minutes; fluff with a fork.

4️⃣ While rice cooks, soften the second onion in the last tbsp oil for 5 minutes. Add tomato and optional chilli; reduce for 10 minutes.

5️⃣ Grill fish over medium heat, turning once, until opaque and easily flaked; allow about 8–12 minutes per side depending on thickness. Fillets cook faster.

6️⃣ Check the centre, remove accessible bones and serve fish with rice, tomato sauce, lime and coriander. The sauce can be served separately.