Mayotte Pilao Fish with Lime

Ingredients

• 12 oz white fish fillets, cut into large pieces
• 1 1/2 cups basmati rice
• 1 cup peas
• 3 tbsp neutral oil
• 1 large onion, thinly sliced
• 4 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 5 cardamom pods, crushed, and 1 cinnamon stick
• 2 ripe tomatoes, diced
• 2 1/4 cups fish stock or water
• 3 limes, 1 juiced and 2 cut into wedges
• 1 1/2 tsp fine salt, plus more to taste
• 2 tbsp chopped cilantro or parsley

Steps

1. Rinse the rice in several changes of cold water until it runs clear, then soak it for 15 minutes and drain. This is what gives pilao separate, unbroken grains.
2. Pat the fish dry and season it with the lime juice, 1/2 teaspoon of the salt, and pepper. Keep it cold.
3. Heat the oil in a heavy pot over medium heat and cook the onion with a pinch of salt for 10 minutes, until deep golden. Lift out a third of it for the garnish.
4. Add the garlic, ginger, cardamom pods, and cinnamon stick and stir for 1 minute until the whole spices are fragrant.
5. Add the tomatoes and cook for 6 minutes until they collapse, then stir in the drained rice for 1 minute so each grain is coated.
6. Pour in the stock and the remaining salt, bring to a boil, then cover, reduce to the lowest heat, and cook for 12 minutes without lifting the lid.
7. Lay the fish and the peas on top of the rice, replace the lid, and steam for 8 minutes more, until the fish is opaque, flakes easily, and reaches 145F (63C).
8. Rest off the heat, covered, for 8 minutes, then fluff the rice around the fish with a fork, discard the cinnamon stick, and serve with the reserved onions, cilantro, and lime wedges.

Allergen note: Contains fish.

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