Ingredient!
2 cups of water
1 cup uncooked white rice
1 tablespoon olive oil
1 yellow onion, cut into thin slices
1 teaspoon of salt, plus more to taste
2 tablespoons tomato puree
4 cloves of chopped garlic
2 teaspoons of bell pepper
1 teaspoon ground cumin
cayenne pepper to taste
1 (14 ounce) can be full-fat coconut milk
1 teaspoon of soy sauce
1 red or yellow pepper
2 jalapeno peppers,
1/4 cup chopped green onion
1 1/2 pounds of sea bass fillets
1 pinch of salt
1/4 cup chopped coriander leaves
2 tablespoons freshly squeezed lime juice
Preparation!
Bring water and rice to the boil in a pan. Turn the heat low to medium low, cover and simmer until rice is soft and liquid is absorbed, 20 to 25 minutes.
Heat the olive oil in a frying pan over medium heat. Add onions and 1 teaspoon of salt. Boil and stir until the onions begin to soften, 3 or 4 minutes. Add tomato puree, garlic, bell pepper, cumin and cayenne pepper. Continue to cook for approximately 3 minutes. Pour in coconut milk and add soy sauce. When the mixture starts to bubble, let it simmer for about 5 minutes.
Increase the heat to medium high. Stir in the bell pepper, jalapeno peppers and green onions. Let the mixture simmer again. Transfer fish to the pan. Cover and cook over medium heat until the fish begins to flake, about 5 minutes. Remove from the heat. Add salt, coriander and lime juice and stir gently to prevent the fish from falling apart. Serve with rice.