Ingredients
6
6 servings
- •2 cups 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 minced garlic
- •2 teaspoons paprika
- •1 teaspoon ground cumin
- •cayenne pepper to taste
- •1 (14 ounce) can full-fat coconut milk
- •1 teaspoon soy sauce
- •1 red or yellow bell pepper, halved and thinly sliced
- •2 jalapeno peppers, seeded and thinly sliced
- •0.25 cup chopped green onion
- •1.5 pounds sea bass fillets, cut into chunks
- •1 pinch salt
- •0.25 cup chopped cilantro leaves
- •2 tablespoons freshly squeezed lime juice
Instructions
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
- Heat olive oil in a skillet over medium heat. Add onions and 1 teaspoon salt. Cook and stir just until onions start to get soft, 3 or 4 minutes. Add tomato paste, garlic, paprika, cumin, and cayenne pepper. Continue cooking about 3 minutes. Pour in coconut milk and add soy sauce. When mixture starts to bubble, let it simmer about 5 minutes.
- Increase heat to medium-high. Stir in bell peppers, jalapeno peppers, and green onions. Let mixture come back to a simmer. Transfer fish to skillet; stir. Cover and cook over medium-high heat until fish starts to flake, about 5 minutes. Remove from heat. Add salt, cilantro, and lime juice; stir carefully to avoid breaking up the fish. Serve with rice.
Nutritional Facts
Per 6 servings
- Calories: 399
- Carbohydrate: 33g
- Fat: 19g
- Fiber: 3g
- Protein: 26g
- Sugar: 3g
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