👨‍🍳 作り方

1. 1

   Rinse the rice thoroughly and cook it according to package directions, typically by simmering in 4 cups of water with a pinch of salt until tender and the water is absorbed. Keep warm.

   💡 プロのコツ: Add a bay leaf to the rice water for extra aroma.
2. 2

   Pat the fish fillets dry and season them with salt, black pepper, and half of the minced garlic. You can pan-fry them in 2 tbsp of oil until golden brown and cooked through, or bake them at 200°C (400°F) for 12-15 minutes.

   💡 プロのコツ: Avoid overcooking the fish to keep it moist.
3. 3

   While the fish is cooking, prepare the sauce. Heat the remaining 2 tbsp of vegetable oil in a skillet over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.

4. 4

   Add the remaining minced garlic, cumin, coriander, paprika, and cayenne pepper to the skillet. Cook for 1 minute until fragrant.

5. 5

   Stir in the crushed tomatoes and tomato paste. Bring to a simmer and cook for 10-15 minutes, stirring occasionally, until the sauce has thickened.

6. 6

   Stir in the lemon juice and season the sauce with salt and black pepper to taste.

   💡 プロのコツ: Taste and adjust seasonings as needed.
7. 7

   To serve, spoon the fluffy rice onto plates. Top with the cooked fish fillets and generously ladle the spiced tomato sauce over the fish and rice. Garnish with chopped fresh parsley.

   💡 プロのコツ: Serve immediately for the best flavor and texture.