Asian > Seafood > Rice

Dried Fish and Rice Recipe

Ingredients with Measurements:
- 1 cup of long-grain white rice
- 2 cups of water
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of garlic powder
- 1/4 teaspoon of onion powder
- 1/4 teaspoon of paprika
- 1/4 teaspoon of cumin
- 1/4 teaspoon of turmeric
- 1/4 teaspoon of dried thyme
- 1/4 teaspoon of dried oregano
- 1/4 teaspoon of dried basil
- 1/4 teaspoon of dried parsley
- 1/4 teaspoon of dried rosemary
- 1/4 teaspoon of dried sage
- 1/4 teaspoon of dried marjoram
- 1/2 cup of dried fish, chopped into small pieces
- 1 tablespoon of vegetable oil

Special equipment needed:
- Large pot with lid
- Wooden spoon

Step-by-step instructions:

1. Rinse the rice in cold water until the water runs clear. Drain and set aside.

2. In a large pot, heat the vegetable oil over medium-high heat.

3. Add the dried fish and cook for 2-3 minutes, stirring occasionally.

4. Add the rice to the pot and stir to coat with the oil and fish.

5. Add the water, salt, black pepper, garlic powder, onion powder, paprika, cumin, turmeric, thyme, oregano, basil, parsley, rosemary, sage, and marjoram to the pot. Stir to combine.

6. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.

7. Simmer the rice for 18-20 minutes, or until the water is absorbed and the rice is tender.

8. Remove the pot from the heat and let it sit, covered, for 5-10 minutes.

9. Fluff the rice with a wooden spoon and serve hot.


- Time:
Preparation time: 10 minutes
- Cooking time: 25-30 minutes
Temperature:
- Medium-high heat for cooking the fish and rice
- Low heat for simmering the rice
Serving size:
- This recipe serves 4 people

Nutritional information:
- Calories: 220
- Fat: 4g
- Carbohydrates: 38g
- Protein: 7g
- Sodium: 310mg
- Fiber: 1g

Substitutions for ingredients:
- Any type of dried fish can be used in this recipe
- Vegetable oil can be substituted with olive oil or coconut oil

Variations:
- Add diced vegetables such as onions, bell peppers, or carrots to the pot before adding the rice
- Use brown rice instead of white rice for a healthier option
- Add a can of diced tomatoes to the pot for a tomato-based flavor

Tips and tricks:
- Be sure to rinse the rice thoroughly to remove excess starch
- Use a wooden spoon to prevent the rice from sticking to the pot
- Let the rice sit for a few minutes after cooking to allow the flavors to meld together

Storage instructions:
- Store any leftover rice in an airtight container in the refrigerator for up to 3 days

Reheating instructions:
- Reheat the rice in the microwave or on the stove with a splash of water to prevent it from drying out

Presentation ideas:
- Serve the rice in a bowl or on a plate with a sprinkle of fresh herbs on top

Garnishes:
- Fresh herbs such as parsley or cilantro

Pairings:
- Serve with a side of steamed vegetables or a salad

Suggested side dishes:
- Steamed broccoli
- Roasted carrots
- Mixed greens salad

Troubleshooting advice:
- If the rice is too dry, add a splash of water and stir to combine
- If the rice is too wet, remove the lid and let it cook for a few more minutes to evaporate the excess water

Food safety advice:
- Be sure to cook the rice to an internal temperature of 165°F to ensure it is safe to eat

Food history:
- Dried fish and rice is a traditional dish in many cultures around the world, including Southeast Asia and West Africa

Flavor profiles:
- This dish has a savory and slightly spicy flavor with a hint of smokiness from the dried fish

Serving suggestions:
- Serve as a main dish for lunch or dinner

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Taste: Savory, Salty, Tangy, Umami