- 750 g fish fillets cut into large pieces
- 0.5 teaspoon ground cumin
- 0.5 teaspoon ground coriander
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon ground cinnamon
- 2.5 cups or 500 g basmati rice
- 4 cups water or 1 liter
- 2 cubes MAGGI Chicken Stock
- 3 tablespoons ghee or vegetable oil
- 2 medium onions or 300 g, cut into thin slices
Yemeni Fish with Rice
INGREDIENTS
Yemeni Fish with Rice with
Yemeni Fish with Rice with 
- 750 g fish fillets cut into large pieces
- 0.5 teaspoon ground cumin
- 0.5 teaspoon ground coriander
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon ground cinnamon
- 2.5 cups or 500 g basmati rice
- 4 cups water or 1 liter
- 2 cubes MAGGI Chicken Stock
- 3 tablespoons ghee or vegetable oil
- 2 medium onions or 300 g, cut into thin slices
NUTRITIONAL INFORMATION
Yemeni Fish with Rice with
Yemeni Fish with Rice with
- Energy 595 (Kcal)
- Protein 37 (g)
- Carbohydrate 83 (g)
- Total Fat 9.3 (g)
HOW TO PREPARE
Yemeni Fish with Rice with
Yemeni Fish with Rice with
1
Season fish cutlets with spices, some salt then cover and marinate for ½ an hour.
2
Place rice, water and MAGGI Chicken Stock cubes in a pot. Bring to boil and cook over medium heat for 10 minutes or until water is absorbed and the rice is half cooked. Set aside.
3
Heat the oil in another pot, fry the fish cutlets until golden brown. Remove and set aside.
4
In the same pan, add and cook onions over medium heat for 6 minutes or until golden brown.
5
Place half the quantity of the cooked rice over the onions, arrange the fish cutlets over the rice and cover with the rest of the rice.
6
Sprinkle the rice with little water, cover and cook over low heat for 30 minutes or until the rice is cooked.
7
Turn the rice over a large serving dish and serve.
REVIEWS
Yemeni Fish with Rice with
