Rice with Fish

Layla Al-ZaabiChef

Ingredients

• 4 cups basmati rice, soaked
  4 cup
• 5 kilograms fish, any two large pieces
  5 kilogram
• 4 carrots
  4 piece
• 4 Yemeni carrots
  4 piece
• 2 eggplants
  2 piece
• 2 yellow squash, cut in half
  2 piece
• 1/2 cabbage
  0.5 piece
• 3 onions, chopped
  3 piece
• 3 tomatoes
  3 piece
• 2 cans of tomato paste
  2 can
• 1 1/2 cups vegetable oil for frying
  1.5 cup
• 1 bunch of coriander
  1 bunch
• 1 green chili
  1 piece
• Leek
  1

Steps

1. 1

   Chop the coriander, green chili, and leek, and stuff the fish with this mixture, ensuring the filling is inside the fish meat.

   Required Tools:

   Knife

   5 min
2. 2

   Fry the fish in deep, hot oil until golden brown.

   Required Tools:

   Frying Pan

   5 min
3. 3

   Use the remaining oil for cooking; add the tomato and onion mixture along with the tomato paste until it turns red, then add water and place the vegetables, and on top of the vegetables, place the fried fish.

   Required Tools:

   Pot

   5 min
4. 4

   Cover the pot with aluminum foil and let it cook until done, then remove the fish and vegetables and set aside.

   5 min
5. 5

   Cook the rice until done; after cooking, serve the rice on a plate, topped with the vegetables and fish, and garnish with lemon slices.

   Required Tools:

   Pot

   5 min

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Leekper 100g

Energy61 kcal

Protein1.5 g

Total Fat0.3 g

Carbohydrate14.2 g

Dietary Fiber1.8 g

Total Sugars3.9 g

Water83 g

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags