Ingredients

Method

• 500 g sustainable fish, skinned and filleted
• 1 onion, finely chopped
• 2 T olive oil
• 1-2 cloves garlic, crushed
• 2 t ground cumin
• 1 t ground coriander
• 1 x 400 g can tomatoes, blended
• 1 small fresh red chilli, chopped
• 1 t dried oregano
• sea salt, to taste
• a handful of coriander leaves, roughly chopped
For the corn rice
• 1 T olive oil
• 200 g organic long-grain white rice
• 2 cups water
• 1 t dried oregano
• 4 corncobs
• sea salt, to taste

Method

Ingredients

Cut the fish into chunks while slowly softening the onion in the heated oil. Stir in the garlic and spices, until fragrant, then add the tomato, chilli, oregano and a little salt. Simmer, uncovered, for 10 minutes, or until starting to reduce. Lightly salt the fish and add to the simmering sauce. Cover tightly and simmer over the lowest heat for 10 minutes, or until just cooked, but still moist. Add the coriander leaves and check seasoning. Serve with the fresh corn rice.

To make the corn rice: Heat the oil in a small saucepan. Add the rice and stir. Pour in the water and bring to a boil. Add the oregano and cover tightly. Reduce the heat and simmer for 10 minutes. Slice the corn from the cobs then add to the rice. Cover and cook for a further 5 minutes, or until the rice is tender and the corn just cooked. Turn off the heat and leave for 5 minutes. Fluff with a fork then stir in the salt, to taste.

Cook's tip: Both dorado and yellowtail are good in this recipe. If you are not a fan of heat, leave out the chilli or use a larger mild chilli. Reduce the heat further by removing the seeds and membranes from the chilli.