In the Kitchen with Kanta : Crispy Salmon and rice

For today’s recipe I decided to use Salmon, I wanted to try something a bit different, and the fact that it has fewer bones is a huge plus in my book. There is nothing like a perfectly cooked Salmon, with a crispy, crunchy skin. However you can use Tilapia or Kariba bream, or whatever is more common in your area.

Fish is a great source of protein and is not only great for dieters but for everyone; except for those with fish allergies, of course.  Nevertheless, I think it’s safe to say there is nothing like a bit of fried fish, whether you eat it with rice, nshima, chips or a healthy salad you can’t really go wrong.

Preparation & Cooking time 30 mins

Serves 4 people

Ingredients

2 cups of long grain white rice

2 -3 tbsp of olive oil

4 pieces of salmon fillet with the skin on

Salt and pepper

½ an onion finely sliced

½ a tin of tomato

1 tsp of tomato paste

2 x Fish stock cube

Salad and dressing;

Half a cabbage finely sliced

2 large tomatoes chopped

3 tbsp of lemon juice

3 tbsp of olive oil

Salt and Pepper

Method

Wash and rinse rice really well until the water is completely clear. Place it in a saucepan with double the amount of boiling water. Add a bit of salt for flavour. Bring to the boil, then turn the heat all the way down and cover the pan tightly with a lid. Cook on low heat for 10-15 mins without uncovering.

Heat up the oil in a frying pan. Add the salmon skin-side down, season with salt and black pepper. Fry for 2-3 minutes, then turn the salmon over and fry for a further 1-2 minutes, or until it is cooked through.

On the same frying pan, fry onion until slightly browned. Add tinned tomato, allow to simmer for up to 10 mins or until most of the liquid has evaporated. Add tomato paste and mix well. Crush fish stock cubes and add water to get the gravy to the right consistency for you.

In a bowl add; cabbage, tomatoes, lemon juice, olive oil, salt and pepper and mix well

Quick tips ·         I like to play around with different seasonings.     Don’t limit yourself to just salt and pepper. Spice up your fish with paprika, lemon juice or fish seasoning. ·         You can make this meal with Tilapia, Kariba Bream or any other fish that you would like to try. ·         Be careful of bones when eating any fish.     Fillets tend to have fewer bones, but regardless be mindful of bones. ·         For a healthier alternative use brown rice instead of white rice. ·         You can also use rice from a packet, in which case follow the cooking instructions on the packet.

 

Serving

Spoon your fluffy rice onto a plate; adding your luscious salmon and garnish with your light salad and gravy.

Kanta Temba is a cake maker and decorator. She is also the owner and founder of Kanta Kakes – cake shop.

You can find her work on www.kantakakes.com.  Follow her on twitter @KantaKakes and Instagram @KantaTemba.