ONE POT ASIAN RICE AND FISH
One Pot Asian Rice and Fish
Provided by Bintu Hardy
Categories Main
Time 50m
Number Of Ingredients 11
Steps:
- Heat the olive oil in a pan, over medium heat, add the onion, pepper and cook for 7 mins, stirring occasionally, until the onion softens.
- Add five spice powder, cherry tomatoes, cabbage, rice and stock.
- Cover the pan, and cook over very low heat for 35 mins till the rice is cooked through.
- 10 mins before the rice is done add in the fish and decant sauce over the fish, cover the rice and cook till done.
- Switch off the heat and let sit for 5 mins before topping with sesame seeds, avocado, shredded red cabbage and spring onions.
Nutrition Facts : Calories 313 kcal, Carbohydrate 71 g, Protein 217 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 643 mg, Sodium 4330 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
BAKED FISH AND RICE
"I just recently tried this simple-to-fix meal-in-one, and it was an instant hit here at our house," states Jo Groth of Plainfield, Iowa. "Fish and rice are a tasty change of pace from traditional meat-and-potato fare."
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the broth, rice, Italian seasoning and garlic powder, bring to a boil. Transfer to a greased 11x7-in. baking dish. Cover and bake at 375° for 10 minutes. Add the broccoli, Parmesan cheese and half of the onions. Top with fish fillets; sprinkle with paprika., Cover and bake 20-25 minutes longer or until the fish flakes easily with a fork. Uncover; sprinkle with cheddar cheese and remaining onions. Return to the oven for 3 minutes or until cheese is melted.
Nutrition Facts : Calories 392 calories, Fat 16g fat (6g saturated fat), Cholesterol 81mg cholesterol, Sodium 722mg sodium, Carbohydrate 31g carbohydrate (2g sugars, Fiber 2g fiber), Protein 29g protein.
SAYADIEH
This authentic Sayadieh recipe is also known as Lebanese Rice and Fish - made with perfectly seasoned fluffy rice & pan fried fish, topped with toasted nuts
Provided by Yumna Jawad
Categories Entree
Time 55m
Number Of Ingredients 12
Steps:
- In a large deep skillet, heat 2 tablespoons of olive oil on medium heat and fry the chopped onions until lightly golden brown, about 10-15 minutes.
- Rinse the rice, then transfer to the pot of onions. Season with salt, pepper, turmeric, coriander, cinnamon and ginger. Toss well to combine and toast the rice lightly with the spices, about 5 minutes.
- Add 4 cups water, bring to a boil, then reduce to a simmer and cook covered until the rice is tender, about 18 minutes. Remove the pot from the heat. Allow the rice to rest in the pot for about 5 minutes, without opening the lid, to absorb all the liquid and steam.
- While the rice is cooking, season the fish with salt and pepper on both sides. Fry on a skillet with the remaining 2 tablespoons olive oil, working in two batches to avoid over-crowding the skillet.
- Serve the cooked fish broken up in chunks or whole on top of the rice mixture. Add toasted almond and parsley on top.
Nutrition Facts : Calories 359 kcal, Carbohydrate 43 g, Protein 20 g, Fat 12 g, SaturatedFat 1 g, Cholesterol 37 mg, Sodium 488 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
BAKED FISH WITH TOMATO-OLIVE SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425˚. Heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the onion and cilantro stems and cook, stirring, until softened, 3 to 4 minutes. Add the rice and stir to coat. Add 1 1/2 cups water, 1/2 teaspoon salt and a few grinds of pepper and bring to a boil. Cover and reduce the heat to low. Cook until the liquid is absorbed and the rice is tender, about 15 minutes. Remove from the heat and let stand, covered, 5 minutes. Fluff with a fork.
- Meanwhile, pour the tomatoes into a 9-by-13-inch baking dish and roughly crush them with your hands. Mix in the remaining 3 tablespoons olive oil, chopped cilantro, olives, garlic, 1/2 teaspoon salt and a few grinds of pepper. Chop 1 pickled jalapeño and stir it into the sauce. Season the fish with salt, pepper and the chili powder. Place skin-side down in the dish and spoon some of the sauce on top.
- Bake until the fish is cooked through and the sauce is bubbling, 15 to 20 minutes. Divide the rice and fish among plates. Serve with lime wedges and the remaining pickled jalapeños and carrots.
Nutrition Facts : Calories 530, Fat 18 grams, SaturatedFat 3 grams, Cholesterol 63 milligrams, Sodium 1001 milligrams, Carbohydrate 47 grams, Fiber 3 grams, Protein 40 grams, Sugar 5 grams
SPICY FISH AND RICE BAKE IN TOMATO SAUCE
If you are looking for a different way to cook fish, you are going to love this easy one-dish fish and rice bake. Succulent white fish fillets are nestled on a bed of rice, and oven-baked in a spicy tomato sauce. Just put it in the oven and then relax while it cooks itself!
Provided by Veronica
Categories Main Course
Time 50m
Number Of Ingredients 12
Steps:
- Pre-heat the oven to 190°C / 375°F
- Peel the onions and chop into 1cm pieces.
- Cut the tomatoes and peppers into 1cm pieces
- Heat 2 tablespoons olive oil in a saucepan and saute the vegetables gently until the onions are translucent and the peppers have started to soften
- Make the stock by dissolving 1 vegetable stock cube in 1¼ cups of boiling water
- Add ½teaspoon chilli paste (or crushed chilli), ½ teaspoon salt, 1 teaspoon paprika and 2 tablespoons tomato puree to the stock and stir to combine
- Place the rice in a 7" x 9" baking dish
- Pour the stock over the rice
- Mix in the vegetables
- Submerge the fish in the stock/rice mixture
- Cover with a sheet of tinfoil
- Place in the pre-heated oven and bake for 30 minutes
- Remove from the oven and serve with rice and a fresh green salad
Nutrition Facts : Calories 668 kcal, Carbohydrate 74.1 g, Protein 53.7 g, Fat 17.1 g, SaturatedFat 2.5 g, Cholesterol 110 mg, Sodium 800 mg, Fiber 5.6 g, Sugar 10.8 g, ServingSize 1 serving
FISH WITH RICE AND ONION SAUCE
The distinctive feature of this famous Arab fish and rice dish is the flavor of caramelized onions in the brown broth that suffuses the rice and colors it a pale brown. Use skinned fillets of white fish such as bream, turbot, haddock, or cod.
Yield serves 4
Number Of Ingredients 10
Steps:
- In a large saucepan, fry the onions in 2 1/2 tablespoons oil over low heat, with the lid on until they are soft and transparent, stirring occasionally. Then take off the lid and let them get very dark brown and caramelized. Blend them to a cream in the food processor and return this to the pan.
- Add about 4 1/2 cups boiling water and the crumbled bouillon cubes; season with salt, pepper, cumin, and allspice, and simmer for about 10 minutes.
- Pour out the onion stock to measure the quantity you need for cooking the rice. Return 2 1/2 cups to the pan, and put the rest aside to use as the sauce. Add the rice and some salt, stir well, and cook, covered, over a low heat, for about 10 to 18 minutes, until the rice is tender. (Some brands that claim not to be parboiled or precooked now take as little as 8 to 10 minutes, so read the information on the package.) Set it aside until you are ready to serve.
- Pan-fry the fish fillets, seasoned with salt and pepper, in the remaining oil, for 2 to 3 minutes on each side, until the flesh just begins to flake. Squeeze a little lemon juice over them. Fry the pine nuts in a drop of oil until lightly browned. Reheat the onion sauce, adding a little lemon juice to taste.
- Serve the rice heaped in a mound with the sauce poured over. Arrange the pieces of fish on top or around the rice and sprinkle with the pine nuts.
- A way of preparing the dish in advance is to layer it in a deep baking dish-pine nuts first, then fish, then rice-and heat it through in the oven. Turn it out upside down just before serving, and serve the sauce separately.
- You can accompany the dish with the tahini sauce on page 290 as well as its brown sauce.
- For a "white" version of the same dish, the onions should be meltingly soft, but should not be allowed to brown.
SEA BASS WITH SIZZLED GINGER, CHILLI & SPRING ONIONS
The aromas released while cooking this dish will have everyone licking their lips in anticipation
Provided by Jane Hornby
Categories Dinner, Main course
Time 25m
Number Of Ingredients 7
Steps:
- Season 6 sea bass fillets with salt and pepper, then slash the skin 3 times.
- Heat a heavy-based frying pan and add 1 tbsp sunflower oil.
- Once hot, fry the sea bass fillets, skin-side down, for 5 mins or until the skin is very crisp and golden. The fish will be almost cooked through.
- Turn over, cook for another 30 seconds - 1 minute, then transfer to a serving plate and keep warm. You'll need to fry the sea bass fillets in 2 batches.
- Heat 2 tbsp sunflower oil, then fry the large knob of peeled ginger, cut into matchsticks, 3 thinly sliced garlic cloves and 3 thinly shredded red chillies for about 2 mins until golden.
- Take off the heat and toss in the bunch of shredded spring onions. Splash the fish with 1 tbsp soy sauce and spoon over the contents of the pan.
Nutrition Facts : Calories 202 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 28 grams protein, Sodium 0.26 milligram of sodium
GREEK BAKED FISH WITH TOMATOES AND ONIONS
The robust flavors in the tomato sauce work well with a variety of white fishes. If you have traveled in the Greek Islands, chances are you have had this fish. Use a white-fleshed fish that will stand up to the robust flavors in the tomato sauce. From the Monterey Bay Aquarium's list of best choices I recommend Pacific cod or halibut, black cod or striped bass. From the "Good Alternatives" list I recommend Mahi Mahi from United States waters.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 2h15m
Yield Serves 4
Number Of Ingredients 13
Steps:
- Pat the fish dry and season to taste with salt and pepper. Oil one or two baking dishes large enough to accommodate the fish in one layer. Lay the fish in the dish and pour on the lemon juice. Refrigerate for 30 to 60 minutes while you prepare the remaining ingredients.
- Preheat the oven to 375 degrees. Heat the oil over medium heat in a large, heavy skillet and add the onions. Cook, stirring often, until they have softened and begun to color slightly, 8 to 10 minutes. Add a generous pinch of salt and the garlic and cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Stir in the tomatoes, sugar, paprika, cinnamon, dissolved tomato paste, wine, half the parsley and more salt and pepper to taste and bring to a simmer. Simmer uncovered, stirring often, until the sauce has cooked down a bit and is very fragrant, about 15 minutes. Remove from the heat and pour over the fish. Sprinkle on the remaining parsley.
- Place in the oven and bake until the fish is opaque and pulls apart easily with a fork, about 30 minutes. Baste the fish every 10 minutes if it is not submerged in the sauce. Serve hot or warm, with rice, bulgur, or potatoes.
Nutrition Facts : @context http, Calories 427, UnsaturatedFat 9 grams, Carbohydrate 24 grams, Fat 13 grams, Fiber 7 grams, Protein 50 grams, SaturatedFat 2 grams, Sodium 1415 milligrams, Sugar 11 grams
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