Ingredients
Scale
- 4 pieces of white fish (like snapper or tilapia)
- 2 cups long-grain rice
- 1 onion, chopped
- 2 tomatoes, diced
- 3 garlic cloves, minced
- 1 tablespoon of ginger, grated
- 1/2 teaspoon cayenne pepper
- 1 teaspoon paprika
- 4 cups fish stock or water
- 1/2 cup vegetable oil
- Salt to taste
- Black pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat the vegetable oil over medium heat.
- Add chopped onions, sauté until translucent.
- Stir in garlic, ginger, and spices, cooking for another minute.
- Add tomatoes and cook until they soften.
- Pour in the fish stock or water and bring to a boil.
- Add the rice and salt, reduce heat, cover, and simmer until rice is cooked.
- In a separate pan, season the fish and pan-fry until cooked through.
- Serve the fish over the rice, garnished with fresh parsley.
Notes
- For extra flavor, marinate the fish with spices for an hour before cooking.
- Adjust spice levels to your taste preference.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: African
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg