Ecuadorian Style Fish Bowl
with Green Pepper
Marinated in fresh lime and orange zest, cumin and paprika, the ingredients in this zesty dish are a winning flavour combination. Gently combined into a creamy coconut sauce packed with peppers and tomato, the fish cooks slowly until opaque in the middle. Served on a bed of steamed rice and topped with lime zest and fresh coriander, this delicious recipe is our go-to when we’re craving something wholesome and nourishing.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Echalion Shallot
½
Light Coconut Milk
4
Whiting Fillet
150
Basmati Rice
2
Medium Tomato
2
Ground Cumin
1
Lime
1
Paprika.
1
Orange
Mild Paprika
1
Green Pepper
(May contain Celery)
1
Coriander
Not included in your delivery
1
Sugar
300
Water for the Rice
Nutritional information
Utensils
Instructions
Zest and juice the lime and orange. Put all the juice and half the zest from both in a mixing bowl along with the ground cumin, mild paprika and a pinch of salt and pepper. Mix together and set aside. Chop the Tilapia into bite-sized chunks and add to the bowl. Gently mix then cover and set aside in the fridge. IMPORTANT: Remember to wash your hands and equipment after handling raw fish.
Pour the water (see ingredients for amount) into a large saucepan and bring to the boil. When boiling, stir in the rice, lower the heat to medium and pop a lid on the pan. Cook for 10 mins, then remove from the heat and set aside (still covered) for another 10 mins or until ready to serve. TIP: The rice will finish cooking in its own steam.
Meanwhile, halve, peel and finely slice the shallot. Halve the pepper, discard the core and seeds and chop into small pieces. Roughly chop the tomato.
Heat a drizzle of oil in a large frying pan on medium heat. Add the shallot, pepper and tomato along with a pinch of salt and cook, stirring occasionally, until softened, 4-5 mins. Stir in the coconut milk and sugar (see ingredients for amount), bring to the boil then reduce the heat and simmer until thickened slightly, 4-5 mins.
Stir the tilapia and all the marinade into the sauce, return to a simmer and leave until the fish is cooked through, 4-5 mins. IMPORTANT: The fish is cooked when opaque in the middle. Meanwhile, roughly chop the coriander (stalks and all).
Fluff up the rice with a fork and stir through the remaining lime and orange zest and half the coriander. Season the fish to taste with salt, pepper or sugar. Serve the rice in bowls topped with the fish stew and a sprinkling of the remaining coriander. Enjoy!
