C’est bon

Name: C’est bon
Prep time: 30 min
Cook time: 35 min
Total time: 85 min
Yield: 4
Cuisine: Sénégal
Ingredients: 600 g boneless skin-on white-fish fillets, four portions; 200 g raw peeled deveined shrimp; 300 g dry white rice, prepared by package; 200 g identified fresh food-grade green hibiscus leaves without thick stems; 150 g okra; 150 g finely diced onion; 150 g finely diced red and green bell pepper; 2 crushed garlic cloves; 40 ml lemon juice, 20 ml fish and 20 ml relish; 15 g mustard for relish; 30 ml neutral oil, 20 ml fish and 10 ml shrimp; 15 ml food-grade red palm oil to serve; Potable water for rice and vegetables according to vessels and package; ½ teaspoon salt and pepper, divided and adjusted

🐟 Rice with roast fish, shrimp, green hibiscus and okra, plus chilled lemon vegetables.

Ingredients

600 g boneless skin-on white-fish fillets, four portions
200 g raw peeled deveined shrimp
300 g dry white rice, prepared by package
200 g identified fresh food-grade green hibiscus leaves without thick stems
150 g okra
150 g finely diced onion
150 g finely diced red and green bell pepper
2 crushed garlic cloves
40 ml lemon juice, 20 ml fish and 20 ml relish
15 g mustard for relish
30 ml neutral oil, 20 ml fish and 10 ml shrimp
15 ml food-grade red palm oil to serve
Potable water for rice and vegetables according to vessels and package
½ teaspoon salt and pepper, divided and adjusted

Preparation

Check fish bones and shrimp preparation. Coat fish with garlic, 20 ml lemon, 20 ml neutral oil and light seasoning. Cover and refrigerate 20 minutes; keep shrimp cold separately.

Wash and drain leaves, okra, onion and pepper. Mix diced onion/pepper with remaining 20 ml lemon and mustard. Cover and refrigerate away from raw fish.

Cook 300 g dry rice using its package water and timing. Keep hot briefly while finishing other components.

Boil okra about 10 minutes, adding green hibiscus leaves for the final 5. Drain and chop or mash together into soft green garnish; season lightly.

Heat oven to 210°C. Bake fillets on suitable tray roughly 15–20 minutes until 63°C at centers. Never reuse raw marinade on relish.

Meanwhile heat remaining 10 ml neutral oil and cook shrimp about 2 minutes per side according to size, until firm/opaque and 63°C at large centers.

Dress four rice portions with fish, shrimp, greens and cold relish. Share the 15 ml palm oil between all plates. Check bones and serve immediately, leaving components distinct if preferred.