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Stampa ricetta
5 from 1 vote

RED RICE WITH GRILLED MULLET AND PEANUT SAUCE

Servings: 4
Author: Lara

Ingredienti

Red Rice

  • 6 slices bacon diced or 3 tablespoons butter
  • 1 cup diced red onion
  • 2 cloves garlic minced
  • 2 cup long grain rice here Basmati
  • 360 g tomato sauce
  • 2 teaspoons sugar
  • 2 teaspoond salt
  • 1 teaspoon blak pepper
  • 2 bay leaf
  • 4 cups chicken stock

Fish Marinade

  • 1 small bunch parsley
  • ½ onion minced
  • 3 colves garlic peeled and minced (or less, to taste)
  • 1 fresh chili pepper from my garden
  • salt
  • black pepper
  • extra virgin olive oil

Peanut Obe Ata

  • 2 red bellpeppers
  • 1 chili pepper
  • 1 red onion
  • 4 ripe tomatoes
  • 3 cloves garlic
  • 2 tablespoons seed oil
  • 1 pinch cinnamon
  • 1 pinch Cajenna pepper
  • 2 tablespoons unsweetened peanut butter

Other ingredients:

  • 4 carrots
  • 1 yellow bellpepper
  • 1 green bellpepper
  • 1 corn cob
  • 500 g cherry tomatoes
  • 3 mullets
  • 4 chilli peppers
  • 1 bulb of garlic
  • extra virgin olive oil
  • salt
  • pepper

Istruzioni

  • To prepare the sauce cut all the vegetables into pieces, put them in a mixer and blend until you get a watery puree.
  • Heat the oil in a pan, add the puree and cook till golden brown and andthick. Add cinnamon, ground cayenne pepper and peanut butter, mix well and turn off.
  • To prepare vegetables preheat the oven to 180 °C (350 °F). Cut the carrots lengthwise into 4 sticks, the peppers into wedges, the head of garlic sideways. Lay all the vegetables in a baking tray lined with baking paper, together with whole chilli pepper and cherry tomatoes. Sprinkle generously with salt and pepper and bake for about 20 minutes.
  • Butter the cob, heat a grill and grill it on all sides, then cut into thick slices.
  • Gut the mullets and cut 3 diagonal slashes on each side. Combine all the filling ingredients in a mixer, finely chop them and drizzle with oil while mixing, to create a cream. Spread it on the fishes, making it penetrate deeply into the cuts. Cover with cellophane and marinate for half an hour or more. Heat a grill and cook the fishes until well cooked, then keep warm.
  • Cook the bacon over medium heat in the same pot where you will cook the rice (I recommend high and narrow edges, to facilitate the circulation of steam during the pilaf cooking). When the bacon is crispy remove it from the pan with a slotted spoon and keep it aside.
  • Add the butter to the bacon fat, raise the heat and let it brown till butter has hazelnut color. Add the onion and cook on a low flame until translucent. Add the garlic, cooking about a minute, then add the rice and cook, stirring, until the beans lose their transparency.
  • Add all the other ingredients and bring to the boil, over high heat, then lower the heat, cover with an heavy lid and continue cooking for 20-25 minutes. It’s better to check the rice, coking time depends on the kind of your rice: I used a fairly treated Basmati rice and cooked it 18 minutes, but if you use an untreated bio rice it will take more.
  • When the rice is cooked, turn off the heat and let it rest for 5 minutes, placing a dish towel between the lid and the pot to prevent condensation from falling back onto the rice. Remove the bay leaf and stir with a fork to separate rice grains before pouring it onto the serving dish.
  • Season with salt and pepper, place the fishes and vegetables on the rice and spoon plenty of sauce over them. Sprinkle with crispy bacon and serve.