Its been a while since I had some stew fish and I figured a nice spicy and citrus Trini Stewed Fish would pair well with the zesty flavor of the Knorr Mexican Rice. The finished product is a perfectly stewed fish with the tangy flavors of the tomato, citrus vibes from the lime juice, heat from the pepper, fresh herb action from the chadon beni and everything come together with the creaminess of the coconut milk. If this is not Caribbean cooking then I dunno what is. This is definitely a winner in my books.
Ingredients
1lb fish
6 chadon beni leaves finely chopped
4 pimentos finely chopped
2 cloves of garlic finely chopped
2 tomatoes diced
1 onion thinly sliced
1 cup of coconut milk
1 lime
3 tbsp oil
1 3/4 cups water
1 packet Knorr Mexican Rice
Salt & Black Pepper (to taste)
Method
Season fish using 3 chadon beni leaves, 2 pimentos, garlic, lime juice, salt and black pepper
Add water to a pot and bring to a boil
Add one tbsp of oil to boiling water
Add Knorr Mexican Rice to the pot, reduce heat and simmer for 7 minutes
Add two tbsp of oil to a pan on medium to high heat
Saute onions until translucent
Add scotch bonnet pepper and pimentos, saute for 30 seconds
Add tomatoes, season with salt and black pepper.
Saute for 1 minute
Add fish to the pot and allow to cook for one minute