Curried Fish Rice You may not understand why Cubans eat so much rice if it is actually a Chinese dish. But it is that Cuba has a large number of Chinese inhabitants, so much so that in the past it came to host the largest Chinese neighborhood in Latin America. Each Cuban family has its own rice recipe with different accompaniments, but they have in common is the mixture of flavors of different species that we usually use.
Summary
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- 1 Definition
- 2 Ingredients
- 3 Preparation
- 4 External link
- 5 Sources
Definition
In Cuba , rice is considered a daily dish in almost every home. From the formation of the colony to the republic, this dish has gone through several states until it became a national identity. Among them are rice with chicken , rice with pork (pork), rice with fish or seafood (in addition to paella ), rice congrí and, the Moors and Christians. The latter being those that appear in the Cuban national identity, although there are recipes categorized as Cuban.
This dish emerged in Asia, specifically in China, but has become international to such an extent that it is already part of the culinary culture of many nations. It can be combined with meat or seafood and it is this combination that makes this dish something exquisite that is recommended for 6 servings.
Ingredients
- 2 pound long grain rice
- Hake 250 g
- Fish broth or fumet 2 cups
- Onion 1 u
- Ripe tomato and large unit
- Salt to taste
- Grated ginger 2 g
- 15g ground curry
- Lemon 1 unit
- Ground black pepper to taste
- Olive oil 3 large tablespoons
Preparation
- Total time 35 m
- Production 10 m
- Cooking 25 m
We are going to chop the onion and the tomato. Heat the olive oil and fry the onion first for a couple of minutes. We add the tomato, stir and leave for about three more minutes. We empty the rice, stir and salt. Add the fish stock until the rice is coated. Sprinkle the ginger, half the curry and leave on the fire, over low heat, for about 10 minutes.
We cut the hake into pieces that we put in a bowl. Season them with the other half of the curry, salt and pepper. When the first ten minutes have passed, add the fish to the rice, sprinkle the lemon juice, cover and leave on the fire until the rice has absorbed all the fish stock.
