Rice with Fish/Wali na Samaki
Ingredients :
· 2 green bell peppers, seeded and chopped
· 1 onion, chopped
· 1 16-oz. can chopped tomatoes
· 2 c. water
· juice of one lemon
· 1 tsp. grated lemon rind
· 1/2 tsp. crushed red pepper, or to taste
· 3 bay leaves
· salt and pepper to taste
· 2.5 to 3 lb. skinless fish fillets such as red snapper, halibut, or cod
· 1 c. all-purpose flour
· vegetable oil
· 5 to 6 c. cooked rice
How To Make :
· Combine the first nine ingredients in a Dutch oven. Stir. Over high heat, bring the mixture to a boil.
· Turn down the heat and simmer the sauce, covered, for about 30 minutes. Remove the bay leaves and keep the sauce warm until ready to serve.
· Preheat the oven to 200°F. Wash the fish fillets in cold water and pat dry.
· Pour the flour into a pie pan. Dip the fillets, shaking off the excess flour and placing them on a plate.
· Heat 2 tbsp. oil in a large skillet over medium-high heat. Add a few of the fish pieces at a time and sprinkle them with salt and pepper. Fry for 3 to 5 minutes on each side, until golden brown.
· Use a spatula to lift out each fish piece. Transfer the pieces to a baking dish. Keep warm in oven while frying the rest of the fish. Add more oil to the pan as needed.
· To serve the meal, place a large spoonful of rice on each plate, top with the fish, and then cover with the vegetable sauce.
Preparation time: 1 hour Serves 6