Ingredient
2 cups of 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 of chopped garlic
2 teaspoons of paprika
1 C. 1 tsp ground cumin
cayenne pepper to taste
1 (14 oz) can whole coconut milk
1 teaspoon soy sauce
1 red or yellow pepper, cut in half and thinly sliced
2 jalapeno peppers, seeded and minced
1/4 cup green onion
1 1/2 pounds bass fillets, cut into pieces
1 pinch of salt
1/4 cup coriander leaves
2 tablespoons freshly squeezed lime juice
Preparation!
Reduce the heat to medium-low, cover and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
Heat the olive oil. Add the onions and 1 teaspoon of salt. Cook and stir just enough so that the onions start to be tender, 3 or 4 minutes. Add the tomato paste, garlic, paprika, cumin and cayenne pepper. Continue cooking for about 3 minutes. Pour the coconut milk and add the soy sauce. Simmer for about 5 minutes.
Increase heat to medium-high. Stir in peppers, jalapeño peppers and green onions. Transfer the fish to the pan. Cover and cook over medium-high heat until the fish begins to flake, about 5 minutes. Remove from fire.