Ingredient !
2 cups water. 1 cup uncooked white rice. 1 tablespoon olive oil. 1 yellow onion, thinly sliced. 1 teaspoon salt, plus more to taste. 2 tablespoons tomato paste. 4 cloves minced garlic. 2 teaspoons paprika. 1 teaspoon ground cumin. cayenne pepper to taste
1 (14 ounce) can full-fat coconut milk. 1 teaspoon soy sauce. 1 red or yellow bell pepper, halved and thinly sliced. 2 jalapeno peppers, seeded and thinly sliced. 1 cup green onion. 1 pounds sea bass fillets, cut into chunks. 1 pinch salt. 1 cup cilantro leaves. 2 tablespoons freshly squeezed lime juice
Preparation !
Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes. Heat olive oil. Add onions and 1 teaspoon salt. Cook and stir just until onions start to get soft, 3 or 4 minutes. Add tomato paste, garlic, paprika, cumin, and cayenne pepper. Continue cooking about 3 minutes. Pour in coconut milk and add soy sauce. let it simmer about 5 minutes. Increase heat to medium-high. Stir in bell peppers, jalapeno peppers, and green onionsTransfer fish to skillet stir. Cover and cook over medium-high heat until fish starts to flake, about 5 minutes. Remove from heat.