Panamanian Lisa Fish Rice

Ingredients

• 500g (1.1 lb) lisa fish fillets 500g (1.1 lb) lisa fish fillets
• 2 cups (400g) long-grain rice 2 cups (400g) long-grain rice
• 4 cups (950ml) fish stock 4 cups (950ml) fish stock
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 tomato, diced 1 tomato, diced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 55g, 3g
• Protein: 20g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the onion, garlic, and red bell pepper. Sauté until the vegetables are softened.
2. 2.
   Add the diced tomato, ground cumin, paprika, and dried oregano to the pot. Stir well to combine the spices with the vegetables.
3. 3.
   Cut the lisa fish fillets into bite-sized pieces and season with salt and pepper. Add the fish to the pot and cook for 2-3 minutes on each side until lightly browned.
4. 4.
   Remove the fish from the pot and set aside. Add the rice to the pot and stir to coat it with the remaining spices and oil.
5. 5.
   Pour in the fish stock and bring to a boil. Reduce the heat to low, cover the pot, and let the rice simmer for about 20 minutes or until the liquid is absorbed and the rice is cooked.
6. 6.
   Gently fluff the rice with a fork and return the cooked fish to the pot. Stir gently to combine the fish with the rice.
7. 7.
   Cover the pot again and let it sit for 5 minutes to allow the flavors to meld together.
8. 8.
   Serve the Panamanian Lisa Fish Rice hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Lisa fish — Make sure to remove any bones from the fish fillets before cooking.
• Fish stock — If you don't have fish stock, you can substitute it with vegetable stock or water for a milder flavor.

Tips & Tricks

• For added flavor, you can marinate the lisa fish fillets in lime juice and salt for 30 minutes before cooking.
• If you prefer a spicier dish, you can add a chopped chili pepper to the sautéed vegetables.
• Serve the Panamanian Lisa Fish Rice with a squeeze of fresh lime juice for a tangy twist.
• Leftovers can be refrigerated and enjoyed the next day. The flavors will further develop, making it even more delicious.
• Feel free to customize the dish by adding your favorite vegetables such as peas, carrots, or corn.

Serving advice

Serve the Panamanian Lisa Fish Rice as a main course accompanied by a fresh green salad or fried plantains for a complete and satisfying meal.

Presentation advice

Garnish the dish with a sprig of fresh cilantro and serve it in a colorful ceramic bowl to showcase the vibrant colors of the rice and fish.