Cape Malay smoorvis

22 July 2015 - 02:03 By Sunday Times Food Weekly

Cape Malay smoorvis Ingredients100g ( cup) long-grain rice250ml (1 cup) water5ml (1 tsp) salt30ml (2 tbsp) butter30ml (2 tbsp) vegetable oil2 onions, finely sliced2 potatoes, peeled and diced2cm root ginger, peeled and finely sliced1 red or green chilli, seeded and finely sliced2 large, ripe tomatoes, blanched, peeled and chopped500g smoked fish, skinned, deboned and roughly flakedLemon juice, to tasteFreshly ground black pepperMethodPlace rice, water and salt in a saucepan, cover and cook for about 20 minutes until rice is tender and water is absorbed.Heat butter and oil in a large pan and fry onions until translucent. Add potatoes and fry until golden.Stir in ginger, chilli and tomatoes, reduce heat and simmer for a few minutes.Fold in fish and rice, cover and steam over low heat until fish is piping hot and potato is cooked through.Add lemon juice and pepper to taste, and a little salt if needed. Serve hot. Serves 6.

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