Mullet Rice

🛒 Ingredients

• Mullet (Lisa) fillets 450 g · 608 kcal
• Long Grain White Rice 320 g · 1152 kcal
• Full-Fat Coconut Milk 400 g · 800 kcal
• Red Onion 200 g · 80 kcal
• Red Bell Pepper 150 g · 45 kcal
• Green Bell Pepper 150 g · 45 kcal
• Ripe Tomatoes 300 g · 54 kcal
• Garlic Cloves 20 g · 30 kcal
• Achiote (Annatto) Powder 3 g · 10 kcal
• Ground Cumin 2 g · 8 kcal
• Fresh Cilantro 15 g · 3 kcal
• Vegetable Oil 45 g · 405 kcal
• Water 600 g · 0 kcal

👨‍🍳 Instructions

1. Season the mullet fillets generously with salt and pepper, then set aside.
2. In a large pot, heat vegetable oil over medium heat, then sauté the chopped onion, red and green bell peppers, and garlic until softened, about 8-10 minutes.
3. Add the diced ripe tomatoes, achiote powder, and ground cumin to the pot; cook for another 5 minutes, stirring occasionally, to form a rich sofrito.
4. Pour in the coconut milk and water, bring to a boil, then add the rice and bring back to a simmer.
5. Once the liquid level is just above the rice, carefully place the seasoned mullet fillets on top, cover the pot, and reduce heat to low.
6. Cook for about 20-25 minutes, or until the rice is tender and the fish is cooked through and flaky. Avoid stirring.
7. Gently fluff the rice with a fork, breaking up the fish into large pieces, and stir in fresh chopped cilantro before serving.