Burundian Mukeke Fish with Tomato Greens

Ingredients

• 12 oz white fish fillets
• 4 cups chopped spinach
• 3 ripe tomatoes, chopped
• 2 tbsp neutral oil
• 1 small onion, finely diced
• 4 garlic cloves, minced
• 1 red chili, minced
• 1 cup fish stock or water
• 1 1/2 cups rice
• 1 lemon, half juiced and half cut into wedges
• 1/2 tsp fine salt, plus more to taste
• 2 tbsp chopped cilantro or parsley

Steps

1. Rinse the rice until the water runs clear, then simmer it in 2 1/4 cups salted water, covered, over the lowest heat for 15 minutes and leave it covered off the heat.
2. Pat the fish completely dry and season it with salt and half the lemon juice. Dry fish is what allows a proper sear instead of a grey steam.
3. Heat the oil in a wide skillet over medium-high heat until it shimmers, then sear the fillets for 2 to 3 minutes per side, until golden. Lift them onto a plate; they will finish in the sauce.
4. Lower the heat, add the onion, and cook for 5 minutes until soft, then add the garlic and chili for 30 seconds.
5. Add the tomatoes and cook for 8 to 10 minutes, pressing them down, until they collapse into a thick sauce and the oil separates at the edges of the pan.
6. Add the stock and the spinach in handfuls, letting each batch wilt, and simmer for 5 minutes until the greens are tender and the sauce has reduced.
7. Slide the fish back into the pan, spoon sauce over it, cover, and cook over low heat for 4 to 5 minutes, until it flakes easily and reaches 145F (63C).
8. Season with the remaining lemon juice and salt, scatter with the cilantro, and serve over the rice with lemon wedges.

Allergen note: Contains fish.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.