Ingredient!
2 cups of water
1 cup of raw white rice
1 tablespoon olive oil
1 yellow onion, thinly sliced
1 teaspoon salt, plus more to taste
2 tablespoons tomatoes
4 cloves of garlic
2 teaspoons bell peppers
1 teaspoon ground cumin
cayenne pepper to taste
1 (14 ounces) can full-fat coconut milk
1 tsp soy sauce
1 red or yellow bell pepper, halved and thinly sliced
2 jalapeno peppers, seeded and thinly sliced
1/4 cup chopped green onion
1 1/2 pounds of sea bass fillet, cut into chunks
1 pinch of salt
1/4 cup chopped coriander leaves
2 tablespoons freshly squeezed lime juice
Preparation!
Bread water and rice in hotplate. Reduce heat to medium-low, cover and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
Heat olive oil in a frying pan over medium heat. Add the onion and 1 teaspoon salt. Just cook and stir until the onions start to soften, 3 or 4 minutes. Add tomato puree, garlic, paprika, cumin and cayenne pepper. Continue cooking approx. 3 minutes. Pour in coconut milk and add soy sauce. When the mixture starts to bubble, simmer for about 5 minutes.
Increase heat to medium-high. Stir in paprika, jalapeno peppers and green onions. Let the mixture return to a simmer. Transfer fish to skillet. Cover and cook over medium-high heat until the fish begins to flake, approx. 5 minutes. Remove from heat. Carefully add salt, cilantro and lime juice to avoid breaking up the fish. Serve with rice.