Nile perch fillet with rice

Name: Nile perch fillet with rice
Cuisine: Kenyan
Ingredients: 250 g fresh Nile perch fillet; 250 g rice; 1/2 teaspoon red pepper powder; 1 tablespoon coriander powder; 2 large tomatoes, roughly chopped; 1 large onion, roughly chopped

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1 cook is planning to make this

Jean Pierre @cook_7514671

KENYA

This is by and large a single person meal. Cooking it takes under 15 minutes.

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250 g fresh Nile perch fillet
250 g rice
1/2 teaspoon red pepper powder
1 tablespoon coriander powder
2 large tomatoes, roughly chopped
1 large onion, roughly chopped

Cooking Instructions

1

Wash the fish fillets and the rice
2

Mix the pepper powder and the coriander powder then spread uniformly on the fillets until all the surfaces are covered
3

Add just over half a litre of water into a cooking pot, bring to boil, add about 30ml of cooking oil, add salt to taste, add rice, cover and continue boiling until cooked. This should take about 5 minutes.
4

Add about 50ml of cooking oil to a cooking pot, heat until hot, add onions. Continue heating and stirring until the onions are just about to turn to golden brown.
5

Add tomatoes. Continue heating and stirring under medium heat until the tomatoes are turned into a uniform paste. Add about 300ml of water. Add salt to taste and continue boiling for a minute.
6

Add the fish fillets and continue boiling until cooked. If required, add some more water. Bring off heat. This would ordinarily take about 10 minutes, but it is recommended to monitor the process keenly so as not to overcook the fillets. Do not stir the fillets whilst boiling them.
7

Serve warm with warm rice.