Fish with Red Sauce by @niangcook

30 min
Medium

2 servings

🫑

1

Red Bell Pepper

🍅

2

Tomato

🌶️

4

Vegetarian Pepper

🧂

2.5 g

Salt

⚫

1 g

Pepper

🌶️

1 g

Paprika

🍋

0.5

Lemon

🍬

1 g

Sugar

🫒

30 ml

Oil

🐟

170 g

Fish Fillet

🍚

90 g

Rice

🌾

30 g

Flour

🧂

Salt

🌶️

Pepper

🫙

1 g

Ras El Hanout

🫚

1 g

Ginger

🛢️

Oil

🌿

4 g

Parsley

🫒

Olive Oil

Preparation Steps

  1. Step 1/17

    Rinse 1/2 cup white rice in a fine-mesh strainer until the water runs mostly clear.

    white rice
    water
    🕸️fine-mesh strainer

  2. Step 2/17

    Bring the rinsed white rice and 1 cup water to a boil in a saucepan.

    white rice
    water
    🍲saucepan
    🥄wooden spoon

  3. Step 3/17

    Cover the saucepan and simmer the rice on low heat until tender, about 15 minutes.

    white rice
    🍲saucepan

  4. Step 4/17

    Dice 1 red bell pepper and 2 tomatoes, then remove the stems from 4 vegetarian peppers.

    red bell pepper
    tomato
    vegetarian pepper
    🔪chef's knife
    🪵cutting board

  5. Step 5/17

    Blend the diced red bell pepper, tomatoes, and vegetarian peppers into a coarse red sauce.

    red bell pepper
    tomato
    vegetarian pepper

  6. Step 6/17

    Heat 1 tablespoon olive oil in a saucepan over medium heat and add the blended red sauce.

    olive oil
    red bell pepper
    tomato
    vegetarian pepper
    🍲saucepan
    🥄wooden spoon

  7. Step 7/17

    Boil the red sauce for 5 minutes until it thickens and some liquid evaporates.

    red bell pepper
    tomato
    vegetarian pepper
    🍲saucepan
    🥄wooden spoon

  8. Step 8/17

    Season the sauce with half the salt, half the black pepper, paprika, lemon juice, and granulated sugar.

    salt
    black pepper
    paprika
    lemon
    granulated sugar
    🍲saucepan
    🥄measuring spoons
    🥄wooden spoon

  9. Step 9/17

    Stir the sauce for 2 minutes over low heat, then keep it warm.

    🍲saucepan
    🥄wooden spoon

  10. Step 10/17

    Combine all-purpose flour, ras el hanout, ground ginger, and the remaining salt and black pepper in a mixing bowl.

    all-purpose flour
    ras el hanout
    ground ginger
    salt
    black pepper
    🥣mixing bowl
    🥄measuring spoons

  11. Step 11/17

    Coat the sea bream fillet evenly in the seasoned flour and shake off the excess.

    sea bream fillet
    all-purpose flour
    ras el hanout
    ground ginger
    salt
    black pepper
    🥣mixing bowl

  12. Step 12/17

    Heat the remaining 1 tablespoon olive oil in a frying pan over medium-high heat.

    olive oil
    🍳frying pan

  13. Step 13/17

    Cook the sea bream fillet skin-side down until golden and crisp, about 3 minutes.

    sea bream fillet
    🍳frying pan
    🥄spatula

  14. Step 14/17

    Turn the sea bream fillet and cook for 2 more minutes until the fish is opaque and flakes easily.

    sea bream fillet
    🍳frying pan
    🥄spatula

  15. Step 15/17

    Fluff the cooked rice with a fork and transfer it to a serving plate.

    white rice
    🍲saucepan

  16. Step 16/17

    Serve the sea bream over the rice and spoon the warm red sauce around it.

    sea bream fillet
    white rice
    red bell pepper
    tomato
    vegetarian pepper
    🥄spatula
    🥄wooden spoon

  17. Step 17/17

    Finely chop fresh parsley and scatter it over the fish before serving.

    fresh parsley
    🔪chef's knife
    🪵cutting board

Composition

Ingredients

Types

Vegetables, Spices, Seasonings, Fruits

Ingredients

Red bell pepper, Tomato, Vegetarian pepper, Salt, Pepper, Paprika, Lemon, Sugar, Oil, Fish fillet, Rice, Flour, Ras el hanout, Ginger, Parsley, Olive oil

Allergens

to inform

Dietetics

Dietary regimen

Pescatarian, Dairy-Free, Nut-Free

Calories

620 kcal

Macro nutrients

Protein: 42g, Carbohydrates: 62g, Fat: 22g, Fiber: 6g, Sugar: 12g, Saturated Fat: 3g

Nutritional Information

Minerals

Potassium: 850mg, Sodium: 720mg, Iron: 3.2mg, Calcium: 70mg, Magnesium: 85mg, Selenium: 55mcg

Vitamins

Vitamin C: 170mg, Vitamin A: 180mcg, Vitamin B12: 3.5mcg, Vitamin D: 4mcg, Vitamin B6: 0.9mg

Preparation

Time Information

Preparation

15 minutes

Cooking

15 minutes

Overall

30 minutes

Difficulty

Level

Medium (2/4)

Steps

17 steps

Equipments

Utensils

chef's knife, cutting board, measuring spoons, measuring cup, mixing bowl, frying pan, saucepan, spatula, wooden spoon, fine-mesh strainer

Appliances

blender, stovetop

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Weeknight Meal, Family Meal

Origin

Source

Platform

instagram

Original Creator

@niangcook

Origin

Cuisine

Caribbean, French Caribbean

Geographic

to inform

Various

Aspect

Texture

Crispy, Tender, Flaky, Silky, Saucy, Fluffy

Flavors

Tangy, Savory, Spiced, Aromatic, Smoky, Citrusy, Sweet, Umami

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave fish at room temperature longer than 2 hours), fridge : 2 days (Store fish, rice, and sauce in separate airtight containers,Reheat fish until steaming hot,Reheat rice with a small splash of water), freezer : 1 month (Freeze the red sauce separately in an airtight container,Freshly cooked fish is best eaten immediately,Thaw sauce overnight in the refrigerator)