Tilapia Fish with Fisherman's Rice
Ingredients
- 4 pieces tilapia fish
Spices
- 1 tablespoon cumin
- 1 tablespoon fish spice
- 1 tablespoon salt
- 1 tablespoon coriander
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1 teaspoon crushed chili
- 1/2 teaspoon ginger powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon black pepper
Marinade
- 6 cloves crushed garlic
- 1/4 cup lemon juice
- 1/4 cup vinegar
Rice
- 3 cups short-grain rice
- 2 large chopped onions
- 2 tablespoons sugar
- 2 cloves crushed garlic
- 1 medium grated carrot
- 2 tablespoons chopped dill
- 1 tablespoon salt
Frying
- corn oil for frying
Coating
- flour and starch for coating
Preparation
Mix all the spices in a dish and divide them into two equal parts.
Clean the fish and open its belly.
Prepare the marinade by combining crushed garlic, lemon juice, vinegar, half of the spice mixture, and a little water to make it liquid, then marinate the fish in this mixture for one hour, remove and drain, reserving the marinade.
Add a cup of water and a teaspoon of salt to the reserved marinade, mix well, and set aside.
Coat the fish by placing it in a mixture of about half a cup of flour and starch, ensuring it is covered inside and out, repeat the coating, shake off excess flour, and set aside.
Heat corn oil in a wide skillet over medium heat, carefully dip each fish piece in the marinade for a few seconds, then fry in the hot oil until golden brown on both sides, flipping as needed.
For the rice, in a pot, use half a cup of the oil from frying the fish, add chopped onions and stir until browned, then add sugar and stir until it caramelizes.
Add the remaining spice mixture, crushed garlic, grated carrot, and chopped dill, and stir until the carrot softens.
Pour in 3 cups of water, bring to a boil, add salt, then add the rice and stir gently.
Cover the pot and cook on low heat until the rice is fully cooked.
Tips
Be careful when frying the fish to avoid oil splattering by ensuring no water drops into the oil and maintaining a safe distance from the skillet.
