Samak Eish

How to prepare

1. In a large saucepan, heat oil (reserve 3 tablespoons of oil to cook the rice) and fry fish pieces for 8-10 minutes or until it becomes brown in color and almost cooked. (season fish with salt and pepper) Remove and place in kitchen towel to absorb excess oil.
2. In a large saucepan, heat the reserved oil and cook onion for 4-5 minutes or until it becomes light brown in color then add garlic, chili, dried lime, coriander, cardamom, black pepper and MAGGI Chicken Stock cubes and then stir for 1 minute.
3. Add tomato and tomato paste and stir for 3 minutes then add water and bring to boil.
4. Add the fried fish to the pot and simmer for 5 minutes. Remove fish from the pot and set aside.
5. Add the rice and bring to a boil with constant stirring (add salt to your taste). Simmer while covering the pot over low heat for 20 minutes or until rice is cooked.
6. Serve rice in a serving plate and topped with the cooked fish pieces.