Fish Pilaf

⏳ Time

50 minutes

🥕 Ingredients

🍽️ Servings

Description

By using broth in this recipe, you will make the flavor of the dish noticeably brighter. However, if you don't have fish broth on hand, don't despair. It can be quickly prepared using fish bones, onion, and carrot, or you can simply use water. The choice of rice is also important. In my opinion, basmati is the best option. Long-grain rice contains less starch, which allows it to maintain its shape and be fluffy when cooked. Besides shape, rice is divided into brown, wild, white, and parboiled. Each has its own charm. How do you know which one is needed for a particular dish? Try it!

Ingredients

Long-Grain Rice - 21.2 oz
Fillet of Sturgeon - 10.6 oz
Garlic - 3 cloves
Onion - 2 pieces
Tomatoes - 2 pieces
Cilantro - 0 oz
Butter - 0.7 oz
Olive Oil - to taste
Meyer Lemon Juice - to taste
Turmeric - to taste
Ground coriander - to taste
Mild Chili Spice - to taste
Bay leaf - to taste
Salt - to taste
Fish Oil - 30 fl oz

Step by Step guide

Step 1

Take a heatproof deep dish with a lid, thick walls, and bottom. In general, you can use a pot, but do not place it in the oven in that case. Place the dish on the stove and melt the butter over medium heat, adding a little olive oil. Add the ground spices. Cook, stirring, until you feel the kitchen filling with a powerful aroma.

Step 2

Add finely chopped onion and garlic. Cook for another 10 minutes, until soft and translucent. Make sure the onion does not darken.

Step 3

Now add the rice to the dish. Cook for 5–7 minutes, ensuring that each grain absorbs some oil and spices.

Step 4

Finely chop the tomatoes, add them to the rice, then pour in boiling liquid. There should be one and a half times more liquid than rice. The persistent question arises, 'Is there enough water or not?'. There should be enough.

Step 5

Place the fish fillet on top of the rice. Add salt, include the bay leaf, cover with a lid, and bring the fish pilaf to readiness in a preheated oven at 338°F for 15–20 minutes.

Step 6

Then, the key moment. The fish pilaf should sit for another 5–7 minutes under the lid. After that, it needs to be stirred, adding fresh herbs and a little lemon juice.

Step 7

While stirring, the fish breaks into flakes and becomes one with the entire dish. The herbs and lemon will bring freshness and elevate the flavor to complete harmony. Half of a soft-boiled egg will be a festive finishing touch.