MashuaiRoasted Kingfish with Saffron Rice
Mashuai pairs roasted kingfish with fragrant rice and a bright tomato sauce. This home version uses saffron rice while keeping the fish simply seasoned and cooked just until flaky.
Prep
25m
Cook
40m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Fish
- 800gKingfish
- 25mlLemon Juice
- 12gGarlic (crushed)
- 20mlExtra Virgin Olive Oil
- 10gSalt
- 3gBlack Pepper
Rice
- 400gBasmati Rice (rinsed)
- 1gSaffron Threads
- 650mlWater
Sauce
- 10mlExtra Virgin Olive Oil
- 150gOnion (finely chopped)
- 250gTomato (finely chopped)
- 35gTomato Paste
- 2gCumin Powder
- 2gCoriander Powder
- 1pcsLemon (cut into wedges)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Preheat the oven to 220°C (425°F).
- 02
Mix the lemon juice, garlic, extra virgin olive oil, salt, and black pepper, then rub the mixture over the kingfish.
- 03
Roast the kingfish until it flakes easily and reaches 63°C (145°F) in the thickest part.
- 04
Bring the water to a boil, add the basmati rice and saffron threads, then cover and cook gently until the rice is tender.
- 05
Heat the extra virgin olive oil in a small pan over medium heat and cook the onion until softened.
- 06
Add the tomato, tomato paste, cumin powder, and coriander powder, then simmer until the sauce thickens and the tomatoes break down.
- 07
Serve the kingfish over the saffron rice with the tomato sauce and the lemon wedges on the side.
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