Poisson Braisé with Salsa and Rice

Ingredients

• White Fish Fillet (Cod/Tilapia)

  700 g

  $5.95

• Tomatoes

  2 medium

  $0.66

• Red onion

  1 medium

  $0.27

• Cucumber

  1 medium

  $0.80

• Lime

  1

  $0.40

• Scotch bonnet chilli

  1

  $0.40

• Vegetable oil

  2 tbsp

  $0.09

• Stock cubes

  1 cube

  $0.10

• Rice

  300 g

  $0.54

• Salt

  1 tsp

  $0.00

Prices are estimates from our ingredient database and vary by market.

Hard to find?

• Swap Scotch bonnet chilli for Chilli flakes (1 chilli : 1 tsp) — Delivers comparable heat without the fresh chilli

Preparation

1. 1

   Cook the rice in 600 ml of salted water until fluffy, then keep warm.

2. 2

   Rub the fish fillets with crushed stock cube, vegetable oil, and half of the lime juice.

3. 3

   Heat a ridged skillet or heavy pan over medium-high heat and sear the fish for 4-5 minutes per side until beautifully cooked through.

4. 4

   Dice the tomatoes, red onion, cucumber, and Scotch bonnet finely for the kachumbari-style salsa.

5. 5

   Toss the diced vegetables in a bowl with remaining lime juice and salt.

6. 6

   Plate a generous portion of fluffy warm rice alongside the pan-seared fish.

7. 7

   Top the fish with the refreshing chilled tomato and onion salsa and serve immediately.