Jollof-style rice & fish

Jollof-style rice & fish

By
From
Posh Rice
Serves
2
Prep
55 mins

Jollof rice is a traditional West African dish of which the region is very protective. Hopefully this version is as good as the real thing.

Ingredients

Quantity Ingredient
125g jasmine rice
1 1/2 tablespoons sunflower oil
100g shallots, sliced
1 red pepper, deseeded and roughly chopped
1/2 scotch bonnet, seeds removed
400g passata
3 tablespoons tomato puree
1 teaspoon grated ginger
1 large garlic clove, crushed
1/4-1/2 teaspoon caster sugar
200ml hot chicken stock
1 tablespoon picked thyme leaves, plus extra to garnish
25g salted plantain chips
2 fillets sea bass or sea bream
salt

Method

  1. Soak the rice in cold water for 30 minutes. Meanwhile, heat 1 tbsp of the oil in a saucepan over a medium–high heat, add the shallots and fry for 8 minutes until softened.
  2. Tip the red pepper, Scotch bonnet, passata, tomato purée, ginger, garlic, ¼ tsp sugar and some salt into a food processor. Blend until smooth. Add this to the shallots and bring to a simmer. Partially cover and cook for 15 –20 minutes until reduced and thickened.
  3. Add the drained rice to the sauce and stir for 2 minutes. Pour over the stock, add the thyme, then cover and simmer for 15 minutes, stirring every now and then. Turn off the heat and leave to steam for 10 minutes, taste and add more sugar or salt if needed.
  4. Meanwhile, roughly crush the plantain chips. Heat the remaining oil in a non-stick frying pan. Season the fish and fry skin-side down for 2 –3 minutes, or until crispy. Flip over and remove the pan from the heat. Leave the fish in the pan for 2 minutes, or until cooked through, then remove. Spoon the rice onto plates and top with the fish, plantain and a few thyme leaves.
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