Ingredients
200g cod fillet
1 cup jasmine rice
2 cups water
1 small onion, finely chopped
2 cloves garlic, minced
1 bell pepper, chopped
1 cup coconut milk
1 tbsp olive oil
1 tsp ground turmeric
1 tsp ground cumin
1 tsp paprika
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)
Directions
1. Rinse the jasmine rice under cold water until the water runs clear.
2. In a medium pot, combine the rice and 2 cups of water. Bring to a boil, then reduce the heat to low and cover. Cook for about 15 minutes, or until the water is absorbed and the rice is tender. Set aside.
3. Heat the olive oil in a large skillet over medium heat.
4. Add the finely chopped onion and cook until it becomes translucent, about 5 minutes.
5. Add the minced garlic and cook for another 1 minute.
6. Add the chopped bell pepper and cook for 3-4 minutes until it softens.
7. Season the cod fillet with salt, pepper, ground turmeric, ground cumin, and paprika.
8. Push the vegetables to the sides of the skillet and place the seasoned cod fillet in the center. Cook for 3 minutes on each side until the fish is opaque and flakes easily with a fork.
9. Pour in the coconut milk and stir gently to combine everything in the skillet.
10. Let the mixture simmer on low heat for about 5 minutes to allow the flavors to meld together.
11. Serve the cod and vegetable mixture over the cooked jasmine rice.
12. Garnish with freshly chopped cilantro.