Fish Jollof Rice Recipe
Make Fish Jollof Rice Recipe in just 1h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Rice and fish
Tomato pepper base
Aromatics & seasoning
Liquid and finish
Method
Prepare fish and rice
- 1
Rinse rice
Rinse the 3 cups of parboiled rice under cold running water until the water runs clear to remove excess starch. Drain and set aside in a bowl.
- 2
Season and pan-fry fish
Pat the 600 g fish fillets dry and season both sides with 1 tsp salt and 1 tsp black pepper. Heat 3 tbs vegetable oil in a large skillet over medium-high heat. When hot, add fish fillets and sear 2–3 minutes per side until golden but not fully cooked through (they will finish cooking later). Remove fish to a plate and set aside.
Make the tomato- pepper base
- 3
Blend tomatoes and peppers
In a blender, combine 400 g chopped ripe tomatoes, 400 g canned plum tomatoes, 1 chopped red bell pepper, 1 roasted red pepper (if using), and 1 scotch bonnet/habanero (stem removed). Blitz until smooth. Taste cautiously for heat and adjust by removing seeds or using less chili.
- 4
Cook down sauce
Heat 4 tbs vegetable oil in a heavy-bottomed pot over medium heat. Add the 1 finely chopped onion and sauté 4–5 minutes until translucent. Add 4 minced garlic cloves and 1 tbs grated ginger; sauté 1 minute until fragrant. Stir in 3 tbs tomato paste and cook 2–3 minutes, stirring, until the paste darkens slightly and loses its raw taste.
- 5
Add blended tomatoes
Carefully pour the blended tomato-pepper mixture into the pot. Bring to a gentle simmer and cook, stirring occasionally, for 12–15 minutes until the sauce reduces and the oil begins to separate from the tomato base.
- 6
Season the base
Stir in 2 tsp bouillon powder (or 2 cubes dissolved), 1 tsp thyme, 1 tsp curry powder, 1 tsp paprika, and 1 tsp sugar. Taste and add additional salt to reach preferred seasoning. Simmer 5 more minutes to integrate flavors.
Assemble and cook the jollof
- 7
Combine rice with sauce
Reduce heat to low. Add the drained rice to the tomato sauce and stir gently to coat each grain with the sauce, being careful not to mash rice. Pour in 3.5 cups hot water or fish stock (use slightly less liquid if your rice is very soft; parboiled rice usually needs about 1:1.2 rice-to-water ratio when pre-soaked and sauce is present). Add 2 bay leaves.
- 8
Nest the fish
Gently nest the seared fish fillets into the top of the rice mixture, skin-side down if applicable. Spoon a little sauce over the fish but avoid submerging completely so it stays intact during simmering.
- 9
Simmer covered
Bring mixture briefly to a boil over medium heat, then reduce heat to very low. Cover the pot with a tight-fitting lid (place a clean kitchen towel between pot and lid if you want to trap extra steam) and simmer for 18–22 minutes without stirring, until the rice is cooked through and liquid is absorbed. Check at 18 minutes: rice should be tender and fish should flake with a fork. If rice is not done, add up to 1/4 cup more hot water and continue 3–5 minutes.
- 10
Fold in vegetables
Once rice is cooked, gently remove the fish to a plate. Stir in 1 cup frozen peas and carrots and 3 sliced scallions into the rice to heat through for 2–3 minutes. Adjust seasoning if necessary.
- 11
Finish and serve
Return fish fillets to the top of the rice, dot with 1 tbs butter if using, cover briefly for 2 minutes to rewarm. Flake fish slightly when serving so diners get portions of fish with rice. Serve hot with extra sliced scallions and steamed vegetables or salad on the side.