AuthorHungry PandaCategoryFishDifficultyIntermediateCombine the fish, lime juice, oil, salt and pepper in a bowl. Cover with cling film and refrigerate for 20 minutes.
Bring 1 tbsp olive oil in a large pan to a high heat. Add the fish and cook until just cooked through and golden brown. Set aside.
Add rice to your cooker bowl and fill with water to the white level line 4. Press the WHITE, REGULAR or LONG GRAIN rice function. Press START.
Use a medium high heat with 11⁄2 tbsp olive oil in the same pan. Add the garlic and onion and cook for 11⁄2 minutes or until the onion becomes translucent. Add the bell pepper and cook for 2 minutes.
Add the remaining broth ingredients. Bring to a simmer, then turn down to medium. Cook for 30 to 40 minutes or until it thickens. Adjust salt and pepper to taste.
Return the fish to the broth to reheat for about 2 minutes. Stir in lime juice.
Garnish with coriander and serve with rice.
Ingredients
Directions
Combine the fish, lime juice, oil, salt and pepper in a bowl. Cover with cling film and refrigerate for 20 minutes.
Bring 1 tbsp olive oil in a large pan to a high heat. Add the fish and cook until just cooked through and golden brown. Set aside.
Add rice to your cooker bowl and fill with water to the white level line 4. Press the WHITE, REGULAR or LONG GRAIN rice function. Press START.
Use a medium high heat with 11⁄2 tbsp olive oil in the same pan. Add the garlic and onion and cook for 11⁄2 minutes or until the onion becomes translucent. Add the bell pepper and cook for 2 minutes.
Add the remaining broth ingredients. Bring to a simmer, then turn down to medium. Cook for 30 to 40 minutes or until it thickens. Adjust salt and pepper to taste.
Return the fish to the broth to reheat for about 2 minutes. Stir in lime juice.
Garnish with coriander and serve with rice.