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حمودة 🐎
حمودة 🐎
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Thursday 08 October 2026 01:58:26 GMT
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🐟 Escovitch Fish with Jollof Rice Servings: 4 Prep: 25 minutes Cook: 45 minutes Total: About 1 hour 10 minutes 🐟 Escovitch Fish Ingredients * 4 snapper, tilapia, or whiting fillets * 1 tsp salt * 1 tsp black pepper * 1 tsp garlic powder * 1 tsp paprika * ½ tsp onion powder * ½ tsp dried thyme * ½ cup all-purpose flour * Vegetable oil, for frying Escovitch vegetables * 1 medium onion, thinly sliced * 1 red bell pepper, sliced * 1 green bell pepper, sliced * 1 yellow bell pepper, sliced * 1 small carrot, julienned * 2–3 Scotch bonnet peppers, sliced * ½ cup white vinegar * ¼ cup water * 1 tbsp brown sugar * ½ tsp salt * ½ tsp black pepper * ½ tsp allspice * 4–5 whole allspice berries * 2 tbsp olive oil 🍚 Jollof Rice Ingredients * 2 cups long-grain parboiled rice * 3 large Roma tomatoes * 1 red bell pepper * ½ onion * 2 cloves garlic * 1-inch piece ginger * ¼ cup tomato paste * 3 tbsp vegetable oil * 2½ cups chicken or vegetable broth * 1 tsp thyme * 1 tsp curry powder * 1 tsp smoked paprika * 1 tsp onion powder * 1 bay leaf * 1 tsp salt, or to taste * ½ tsp black pepper * 1 tsp bouillon powder, optional 👩🏾‍🍳 Instructions 1. Season the fish Pat the fish dry. Season with salt, pepper, garlic powder, paprika, onion powder, and thyme. Let it sit for 15–20 minutes. 2. Make the jollof base Blend tomatoes, red bell pepper, onion, garlic, and ginger until smooth. Heat oil in a large pot. Add tomato paste and cook for 2–3 minutes. Pour in the blended mixture and simmer uncovered for 12–15 minutes, stirring occasionally. Add thyme, curry powder, smoked paprika, onion powder, bay leaf, salt, pepper, and bouillon. 3. Cook the rice Rinse the rice and add it to the tomato sauce. Pour in the broth and stir once. Bring to a boil, then reduce to low heat. Cover tightly and cook for 20–25 minutes, until the rice is tender and the liquid is absorbed. Let it rest covered for 5–10 minutes, then fluff. 4. Fry the fish Lightly coat the seasoned fish with flour, shaking off the excess. Heat about ½ inch of oil in a skillet over medium-high heat. Fry the fish for about 4–5 minutes per side, depending on thickness, until golden brown and cooked through. Transfer to a paper towel-lined plate. 5. Make the escovitch sauce In a clean skillet, heat 2 tablespoons olive oil. Add onion, bell peppers, carrot, and Scotch bonnet peppers. Sauté for 2–3 minutes so the vegetables stay slightly crisp. Add vinegar, water, brown sugar, salt, black pepper, and allspice. Simmer for 3–4 minutes. 6. Assemble Spoon a generous mound of hot jollof rice onto each plate. Place the crispy fish on top and cover it generously with the colorful escovitch vegetables and tangy sauce. 🔥 Pro tip For the best flavor, let the escovitch mixture sit for 10–15 minutes before spooning it over the fish. The vinegar, peppers, onions, and spices will have time to come together.#recipes #Foodie #dinner #fyp #fish
🐟 Escovitch Fish with Jollof Rice Servings: 4 Prep: 25 minutes Cook: 45 minutes Total: About 1 hour 10 minutes 🐟 Escovitch Fish Ingredients * 4 snapper, tilapia, or whiting fillets * 1 tsp salt * 1 tsp black pepper * 1 tsp garlic powder * 1 tsp paprika * ½ tsp onion powder * ½ tsp dried thyme * ½ cup all-purpose flour * Vegetable oil, for frying Escovitch vegetables * 1 medium onion, thinly sliced * 1 red bell pepper, sliced * 1 green bell pepper, sliced * 1 yellow bell pepper, sliced * 1 small carrot, julienned * 2–3 Scotch bonnet peppers, sliced * ½ cup white vinegar * ¼ cup water * 1 tbsp brown sugar * ½ tsp salt * ½ tsp black pepper * ½ tsp allspice * 4–5 whole allspice berries * 2 tbsp olive oil 🍚 Jollof Rice Ingredients * 2 cups long-grain parboiled rice * 3 large Roma tomatoes * 1 red bell pepper * ½ onion * 2 cloves garlic * 1-inch piece ginger * ¼ cup tomato paste * 3 tbsp vegetable oil * 2½ cups chicken or vegetable broth * 1 tsp thyme * 1 tsp curry powder * 1 tsp smoked paprika * 1 tsp onion powder * 1 bay leaf * 1 tsp salt, or to taste * ½ tsp black pepper * 1 tsp bouillon powder, optional 👩🏾‍🍳 Instructions 1. Season the fish Pat the fish dry. Season with salt, pepper, garlic powder, paprika, onion powder, and thyme. Let it sit for 15–20 minutes. 2. Make the jollof base Blend tomatoes, red bell pepper, onion, garlic, and ginger until smooth. Heat oil in a large pot. Add tomato paste and cook for 2–3 minutes. Pour in the blended mixture and simmer uncovered for 12–15 minutes, stirring occasionally. Add thyme, curry powder, smoked paprika, onion powder, bay leaf, salt, pepper, and bouillon. 3. Cook the rice Rinse the rice and add it to the tomato sauce. Pour in the broth and stir once. Bring to a boil, then reduce to low heat. Cover tightly and cook for 20–25 minutes, until the rice is tender and the liquid is absorbed. Let it rest covered for 5–10 minutes, then fluff. 4. Fry the fish Lightly coat the seasoned fish with flour, shaking off the excess. Heat about ½ inch of oil in a skillet over medium-high heat. Fry the fish for about 4–5 minutes per side, depending on thickness, until golden brown and cooked through. Transfer to a paper towel-lined plate. 5. Make the escovitch sauce In a clean skillet, heat 2 tablespoons olive oil. Add onion, bell peppers, carrot, and Scotch bonnet peppers. Sauté for 2–3 minutes so the vegetables stay slightly crisp. Add vinegar, water, brown sugar, salt, black pepper, and allspice. Simmer for 3–4 minutes. 6. Assemble Spoon a generous mound of hot jollof rice onto each plate. Place the crispy fish on top and cover it generously with the colorful escovitch vegetables and tangy sauce. 🔥 Pro tip For the best flavor, let the escovitch mixture sit for 10–15 minutes before spooning it over the fish. The vinegar, peppers, onions, and spices will have time to come together.#recipes #Foodie #dinner #fyp #fish

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