👨‍🍳 조리법

1. 1

   In a bowl, combine lemon juice, minced garlic, cumin, turmeric, coriander, paprika, salt, and pepper. Add the fish fillets and coat them evenly with the spice mixture. Let marinate for at least 15 minutes while you prepare the rice.

2. 2

   Rinse the basmati rice thoroughly under cold water until the water runs clear. Drain well.

3. 3

   In a pot or Dutch oven, heat the vegetable oil or ghee over medium heat. Add the chopped onion and sauté until softened and lightly golden, about 5-7 minutes.

4. 4

   Add the cinnamon stick, cardamom pods, and cloves to the pot with the onions. Stir for about 30 seconds until fragrant.

5. 5

   Add the rinsed basmati rice to the pot and stir to coat the grains with the aromatics and oil. Toast the rice for about 1-2 minutes.

6. 6

   Pour in the water or broth. If using, stir in the raisins. Bring the mixture to a boil.

7. 7

   Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 15-18 minutes, or until the water is absorbed and the rice is tender.

8. 8

   While the rice is cooking, heat 1 tablespoon of oil in a separate skillet over medium-high heat. Sear the marinated fish fillets for 3-4 minutes per side, or until cooked through and flaky. Alternatively, bake the fish in a preheated oven at 400°F (200°C) for 10-12 minutes, or until cooked through.

9. 9

   Once the rice is cooked, let it rest, covered, for 5 minutes. Fluff the rice with a fork, removing the whole spices if desired.

10. 10

    Serve the spiced fish fillets over the fragrant Somali rice. Garnish with fresh chopped cilantro.