Fish Machboos with Fresh Lemon

Instructions

1. 1

   Rinse the 85 g of dry long-grain white rice. Weigh 190 g of raw boneless whiting fillets; coat them with the 20 g of lemon juice, 0.5 g of cumin and 0.5 g of ground coriander. Keep covered in the refrigerator while you prepare the rice.

2. 2

   Slice the 70 g of onion, grate the 7 g of ginger and chop the 120 g of tomato. Heat the 12 g of oil in a Dutch oven, sweat the onion and ginger for 5 minutes, then add the tomato and reduce for 7 minutes.

3. 3

   Add the rice and 180 ml of hot water; cover and cook for 10 minutes over very low heat.

Recipes written and tested in writing by the Mizen editorial team. Photos are illustrative.