Description
This Senegalese Fish and Rice recipe is a flavorful and aromatic dish, highlighting the vibrant spices and fresh ingredients typical of Senegalese cuisine.
Ingredients
Scale
- 2 cups basmati rice
- 1 pound white fish fillets
- 1 onion, finely chopped
- 2 tomatoes, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 2 cups vegetable broth
- 2 tablespoons olive oil
- 1 bell pepper, sliced
- 1 lemon, juiced
- Salt to taste
Instructions
- Rinse the basmati rice under cold water and soak for 30 minutes.
- In a large pan, heat olive oil over medium heat. Sauté the onions, garlic, and ginger until fragrant.
- Add the chopped tomatoes, bell pepper, cayenne, paprika, and turmeric. Cook until the tomatoes have softened.
- Stir in the rinsed rice, ensuring it is coated with the spice mixture.
- Pour in the vegetable broth, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
- While the rice is cooking, season the fish fillets with salt and lemon juice.
- In a separate skillet, cook the fish over medium heat for 4-5 minutes on each side, until cooked through.
- Once the rice is done, fluff it with a fork and serve topped with the cooked fish.
Notes
- For more authentic flavor, use a mix of local Senegalese spices.
- Feel free to add vegetables like peas or carrots for extra nutrition.
- For a spicier kick, increase the amount of cayenne pepper.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: African
Nutrition
- Serving Size: 1 plate
- Calories: 400
- Sugar: 3g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 50mg