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Arroz con pescado y coco, Equatorial Guinean fish and coconut rice

Name: Arroz con pescado y coco, Equatorial Guinean fish and coconut rice
Total time: 45 min
Yield: 4 servings
Ingredients: 350 g Rice; 500 g White fish fillet; 300 ml Coconut milk; 1 Onion; 2 cloves Garlic; 1 Tomato; 1 Chili pepper; 1 Lemon

Preparation time: 45 min
Servings: 4 servings

Ingredients

4 servings

Rice — to buy350 g
White fish fillet — to buy500 g
Coconut milk — to buy300 ml
Onion — to buy1
Garlic — to buy2 cloves
Tomato — to buy1
Chili pepper — to buy1
Lemon — to buy1

Preparation

Cut the white fish into large pieces, season lightly with salt and drizzle with lemon juice.
Heat the oil in a pot, sauté the sliced onion and garlic for 3 minutes.
Add the diced tomato and the chili, let it stew 5 minutes.
Pour in the coconut milk and 300 ml of water, bring to a boil.
Add the rinsed rice, stir, cover and cook over low heat for 15 minutes.
Gently lay the fish pieces on top of the rice without pushing them in, cover again and continue cooking 8-10 minutes until the fish is cooked and the rice tender.
Let it rest covered for 5 minutes before serving, with one last squeeze of lemon.