King Fish With Pickled Onion Rice Recipe | MAGGI® Arabia

King Fish with Pickled Onion Rice

Tender chunks of king fish are cooked with ibzar spice mix and served on a bed of tangy onion rice. A slow-cooked indulgence.

Ingredients

  • 1 cup vermicelli
  • 2½ cups rice, soaked and rinsed
  • 2 tablespoons vegetable oil
  • ½ teaspoon saffron
  • 3 tablespoon rosewater
  • 1 large yellow onion, chopped
  • 2 cubes MAGGI® Chicken Bouillon
  • 1 cup small pickled onions
  • 1 kg king fish, cleaned and sliced
  • 2 tablespoons ibzar
  • 1 teaspoon garlic paste
  • 1 teaspoon ginger paste
  • ½ cup coriander, chopped
  • 2 big tomatoes, diced
  • 1 teaspoon cumin seeds

How to Prepare

  1. Brown the vermicelli to a golden with vegetable oil in a large pot, then remove and keep aside.
  2. In the same pot, sauté the onion, garlic paste, ginger paste and cumin seeds.
  3. Add the king fish slices, lemon juice and ibzar.
  4. Remove the king fish and place aside.
  5. Add MAGGI® Chicken Bouillon cubes, tomatoes, pickled onions, rice and the vermicelli. Add 5 cups of water.
  6. Cover the pot and let it cook on very low heat until all the liquid is absorbed.
  7. When the rice is cooked, return the king fish, add the saffron dissolved in rose water, and sprinkle coriander.
  8. Cover and let it cook for 10 extra mins.
  9. Serve garnished with coriander and lemon slices.

Nutritional Info

No Info

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