Usuba
Pilaf with Red Fish
A spicy dish made with long-grain rice, red fish fillet, aromatic spices, and fresh herbs. Fish broth or water with bones imparts a rich flavor. The rice remains fluffy and separate, while the fish flakes into tender pieces. Lemon juice and cilantro finish the dish with freshness.
- Total
- 50 min
- Standard serving
- 599.5 g
Ingredients
Total 15- Long-grain rice
150 g≈ 3/4 cup - Red fish fillet
75 g≈ 1.5 slice - Garlic
2.25 g≈ 3/4 clove - Onion
75 g≈ 1/2 pcs - Tomatoes
60 g≈ 4 slice - Cilantro
0.25 g≈ 3/4 tsp - Butter
5.495 ml≈ 1 slice - Olive oil
to taste≈ 1/4 tsp - Lemon juice
to taste - Turmeric
to taste≈ 1/4 tsp - Ground coriander
to taste≈ 1/4 tsp - Chili pepperground
to taste≈ 1/2 tsp - Bay leaf
to taste≈ 2 pcs - Salt
to taste - Fish broth
225 ml≈ 1 cup
Instructions
- 1
Step 1
Take a heat-resistant deep dish with a lid, thick walls and bottom. Place it on the stove and melt butter with olive oil over medium heat. Add ground spices: turmeric, coriander and chili pepper. Cook, stirring, until the kitchen is filled with aroma.
- 2
Step 2
Finely chop the onion and garlic, add to the dish. Cook for about 10 minutes until soft and transparent. Make sure the onion does not darken.
- 3
Step 3
Add the rice to the dish. Cook for 5–7 minutes, stirring, so that each grain is coated with oil and spices.
- 4
Step 4
Finely chop the tomatoes and add them to the rice. Pour boiling fish broth so that the liquid is one and a half times more than the rice.
- 5
Step 5
Place the fish fillet on top of the rice. Salt it, add a bay leaf, cover with a lid. Bring to readiness in an oven preheated to 170 °C for 15–20 minutes.
- 6
Step 6
Let the pilaf rest under the lid for another 5–7 minutes. Then stir, add fresh cilantro and lemon juice.
- 7
Step 7
When stirred, the fish breaks into flakes and distributes evenly throughout the dish. The herbs and lemon add freshness and complete the flavor.
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