- Rice2 Cups
- Olive Oil2 Cooking Spoons
- Iced Fish1/2 KilogramsI used Titus Fish
- Sweet Chilli Sauce1 Tablespoons
- Garlic1/2 TablespoonsMinced or Crushed
- Seasoning Cube1 CubesBouillon Cubes. To Taste
- SaltTo taste
- Green Bell Pepper1 Pieces
- Carrot5 Pieces
- Lettuce1 Handful
- Green peas1 Handful
- Ketchup1 Tablespoons
- Curry Powder1/4 Teaspoons
- Thyme1/4 Teaspoons
- Ripe Plantain1 Fingers
Parboil the rice by precooking in a boiling water for 5 minutes then wash the rice with cold water.
Put two cups of water to boil, add the precooked rice cook until the rice softens and the water dries up. Set down the cooked rice.
Note: Add more water if the two cups doesn’t cook the rice properly.
Marinate the already washed fish with garlic, salt and seasoning cube, fry using olive oil on low heat till it’s properly cooked inside out and place the fish on kitchen towel.
Slice the green bell pepper, carrot and onions, grease the pan with olive oil and add all sliced vegetables including the green peas, stir-fry for about a couple of minutes and add a pinch of salt, curry powder, thyme and sweet chilli sauce (a little tomato ketchup here if the taste agrees with you and some of your fried fish with the bones removed) stir and take down almost immediately to avoid overcooking the vegetables.
Slice the plantain in a circular shape and fry using the same olive oil for the fried fish.
To plate your dish like mine before eating, simply use a rectangle shape plate to dish the rice and gently turn same gently into your dishing plate, afterwards decorate with the stir-fried vegetables, fresh lettuce, more ketchup, touch of green peas around the rice and fish/plantain skewers .
Bon Appetit! Your dish is ready to eat.