Pilaf (popularly called pilau in East Afica) is usually cooked with meat, however, you can try fish for a delicious variation. Here is a basic version for cooking fish pilaf.
Ingredients for Marinating the Fish;
There are 2 methods of cooking the fish pilaf. All the processes remain the same throughout. The only difference is whether the fish is cooked or not cooked before adding it to the rice during the cooking process of cooking the pilaf. In the first method, you fully cook the fish by either frying ,grilling or baking before adding it in the rice. The second way, you insert the fish raw in the rice during the cooking process. This is a matter of personal preference as either way will still produce a fluffy pilaf. Needless to say, the fried fish will be darker in colour than the unfried fish in the dish. Now that we have explained the difference, lets get started!
PREPARING THE FISH AND OTHER INGREDIENTS:
HOW TO COOK FISH PILAF/PILAU
MORE INFORMATION &TIPS
1) The type of fish used will determine what pilaf/pilau you end up with! i.e King fish pilau, Tuna fish pilau, Tilapia fish pilau, Mackerel fish pilau etc. The process is the same whatever fish you use, the only variable will be the type of fish used.
2) When you substitute the water for coconut milk, you end up with a different kind of Pilaf: e.g Tuna pilaf/pilau in coconut milk. The process stays the same, the only variable will be the type of liquid used!.
3)To ensure that you do not get a soggy snack, ensure the rice is fully drained after washing so that the water measurements for cooking are not off balanced.
4) The amount of water added to cook the pilau will affect the end result. Too much water will result in a sticky pilau but too little will result in uncooked rice. The secret for a perfect textured grains is to have the right amount of water. The ratio of rice to liquid is usually 1:2, so the total amount for the pilau, which includes the broth from the cooked meat should all total up to the final amount of liquid required.
Use the same container for measuring the rice and water.
5) Washing the rice ensures that most of the starch (and other yuck) is washed away therefore causes less sticking of the cooked grains.
6) The type of rice will affect the end results. Basmati rice is best for single grained when cooked.
7) In this recipe the maggi cubed added creates a stock with water because the fish does not produce any stock when added almost at the end of the cooking time. Add a maggi cube or any other seasoning that will complement the taste of the fish.