Tin fish is a versatile, affordable ingredient that pairs wonderfully with rice to create a hearty and flavorful meal. Whether you’re preparing it for lunch or dinner, this dish is easy to make and highly satisfying. Here’s how to cook tin fish with rice.
- Ingredients
Gather the ingredients you’ll need:- 1 cup of rice
- 1 tin of fish (e.g., pilchards in tomato sauce)
- 1 medium onion, finely chopped
- 1 medium tomato, diced (optional)
- 1 bell pepper, chopped (optional)
- 2 cloves of garlic, minced
- 2 tablespoons of cooking oil
- Spices such as curry powder, paprika, salt, and pepper
- Fresh parsley or coriander for garnish (optional)
- Cook the Rice
- Rinse the rice thoroughly under cold water to remove excess starch.
- In a pot, add the rice and twice the amount of water (e.g., 1 cup of rice to 2 cups of water).
- Add a pinch of salt, cover, and cook on low heat until the rice is tender and the water is absorbed (about 15-20 minutes).
- Prepare the Tin Fish
- Open the tin fish and drain any excess liquid if needed. For fish in tomato sauce, keep the sauce aside for use later.
- Break the fish into chunks if desired, but avoid over-mixing to maintain texture.
- Cook the Sauce
- Heat the oil in a pan over medium heat. Add the chopped onion and garlic, cooking until they are soft and fragrant.
- Add diced tomatoes and bell peppers, stirring until they soften.
- Season with your choice of spices, such as a teaspoon of curry powder and paprika. Adjust to taste.
- Add the Tin Fish
- Gently stir in the chunks of tin fish along with its tomato sauce (if included).
- Cook for 5-7 minutes, allowing the flavors to meld. Be careful not to over-stir to keep the fish intact.
- Combine and Serve
- Serve the cooked tin fish sauce over the fluffy rice or mix it together in the pot for a one-dish meal.
- Garnish with freshly chopped parsley or coriander for added freshness.
Tips:
- You can add vegetables like spinach or carrots to the sauce for extra nutrition.
- Adjust the seasoning to suit your taste preferences.
- Leftovers can be stored in an airtight container in the refrigerator for up to two days.
Also Read: How To Cook Calamari