Fish Steak W Rice Recipe

Marinate the fish

Pat the tilapia fillets dry with paper towels. Place them in a shallow dish. Mix 2 tbsp lemon juice, 1 tsp salt, 0.5 tsp ground cumin, 0.5 tsp ground coriander, 1 minced garlic clove, and 0.25 tsp black pepper in a small bowl. Rub the mixture evenly over both sides of each fillet. Cover and refrigerate for 15–25 minutes while you prepare the rice and batter. Do not marinate much longer than 30 minutes to avoid 'cooking' the fish with the acid.

Rinse and soak

Rinse 2 cups long-grain rice under cold water until the water runs clear to remove excess starch. Drain and optionally soak in cold water for 20 minutes; drain again before cooking.

Sauté aromatics and spices

In a medium pot heat 3 tbsp oil or ghee over medium heat. Add 1 finely chopped onion and sauté 4–5 minutes until soft and translucent. Add 2 minced garlic cloves and sauté 30 seconds until fragrant. Add 4 cardamom pods, 3 whole cloves, 1 cinnamon stick, 1 bay leaf, 0.5 tsp turmeric, and 0.5 tsp ground cumin; cook 30–45 seconds to bloom the spices. If using, add the diced tomato and julienned carrot and sauté 2–3 minutes to soften.

Toast rice and simmer

Add the drained rice to the pot and stir to coat the grains with the spiced oil for 1–2 minutes (this helps keep grains separate). Add 3.5 cups water or stock and 1.25 tsp salt. Bring to a gentle boil over high heat, then reduce heat to low so the liquid simmers. Cover tightly and cook 12–15 minutes, or until the liquid is absorbed and rice grains are tender. Avoid lifting the lid frequently.

Finish rice

Turn off heat and let rice rest, covered, for 8–10 minutes to steam. Remove and discard the cinnamon stick, bay leaf, cardamom pods, and cloves if you prefer. Fluff rice gently with a fork. Stir in 1/4 cup raisins and 1/4 cup toasted slivered almonds or peanuts if using. Sprinkle 2 tbsp chopped cilantro or parsley over the rice and keep covered until serving.

Prepare batter

In a medium bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp salt, 1/2 tsp black pepper, 1 tsp paprika, and 1/2 tsp garlic powder. In a separate small bowl beat 1 large egg. Add the beaten egg and 3/4 cup cold sparkling water or cold beer to the dry mix and whisk just until combined. The batter should be slightly thick but still pourable—adjust with a tablespoon more water or flour if needed. Keep batter cold in the refrigerator until ready to fry.

Heat oil

Pour about 4 cups vegetable oil into a large heavy-bottomed skillet or Dutch oven to a depth of 1–1.5 inches. Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter into the oil — it should sizzle and rise to the surface quickly, browning in about 45–60 seconds.

Coat and fry fish

Remove marinated fillets from the fridge and pat lightly to remove excess marinade liquids. Working in batches to avoid crowding, dredge each fillet lightly in a tablespoon of extra flour (optional) and shake off excess, then dip into the batter, ensuring an even coat. Carefully lower the fillet into the hot oil. Fry 2–4 minutes per side (depending on thickness) until the batter is golden brown and crisp and the fish is opaque and flakes easily with a fork. Use a slotted spatula to turn fillets gently. Maintain oil temperature around 325–350°F; reduce heat slightly if batter browns too quickly.

Drain

Transfer fried fillets to a wire rack set over a baking sheet or a plate lined with paper towels to drain. Keep them warm in a low oven (about 200°F / 95°C) while frying remaining fillets. Squeeze lemon wedges over the fish just before serving.

If serving a simple sauce, mix 1/2 cup plain yogurt with 1 tbsp hot sauce or basbaas and a pinch of salt. Adjust heat to taste. Serve alongside the fried fish and rice for dipping.

Spoon Somali-style rice onto each plate. Place one fried tilapia fillet atop or beside the rice. Garnish with chopped cilantro or parsley and toasted almonds/raisins from the rice. Serve lemon wedges and yogurt-hot sauce on the side. Enjoy immediately so the fish remains crisp.