👨‍🍳 作り方

1. 1

   Rinse the rice thoroughly under cold water until the water runs clear. Set aside.

2. 2

   In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onions and sauté until softened and translucent, about 5-7 minutes.

3. 3

   Add the minced garlic and grated ginger to the pot and cook for another minute until fragrant.

4. 4

   Stir in the tomato paste and cook for 2 minutes, stirring constantly, until it darkens slightly.

5. 5

   Add the crushed tomatoes, diced bell pepper, and diced carrots. Cook for 5 minutes, stirring occasionally.

6. 6

   Pour in the water or fish broth. Add the bouillon cube (if using), salt, pepper, and chopped chili pepper (if using). Bring the mixture to a boil.

7. 7

   Add the rinsed rice to the pot and stir to combine. Reduce the heat to low, cover the pot tightly, and simmer for 20 minutes.

8. 8

   Gently place the fish chunks on top of the rice. Cover again and continue to simmer for another 20-25 minutes, or until the fish is cooked through and the rice is tender and has absorbed most of the liquid.

9. 9

   Let the dish rest, covered, for 5 minutes before serving. Fluff the rice gently with a fork, ensuring the fish is distributed throughout.