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Senegalese Rice with Grilled Sea Bass

Senegalese Rice with Grilled Sea Bass inspired by the country’s National dish, known as Thieboudienne (Cheboujen). In the recipe, the Easy Cook Long Grain rice cooks perfectly plumped and separated, with no broken grains. The separate fluffy grains absorb all the wonderful flavours of the rich tomato broth with the slight tang and fruity flavour of tamarind. The vegetables have also been cooked in the same broth and the dish is served with grilled sea bass stuffed with aromatics. Courtesy of Lerato Umah-Shaylor.

  • 61 - 90 Minutes
  • 4





  • 300g Tilda Easy Cook Long Grain Rice

For the sauce

  • 4 tbsp rapeseed oil
  • 1 red onion, sliced
  • 3 garlic cloves, peeled and crushed
  • 1 x 400g plum tomatoes, crushed
  • 2 tbsp tomato purée
  • 500ml chicken or vegetable stock (or crumble cube in hot water)
  • 200g baby carrots, halved
  • 1 large aubergine, cut into 3cm matchsticks
  • 1 small red cabbage, cut into 4 – 6 wedges
  • 1 tbsp tamarind paste
  • 1 tsp thyme
  • Salt & black pepper

For the fish & stuffing

  • 1 or 2 whole sea bass, about 500g (gutted and scaled)
  • A small bunch of parsley
  • 3 spring onions
  • 3 garlic cloves
  • 1 scotch bonnet chilli
  • Juice of 1 lime
  • 4 chillies, mix of green jalapeno and red chillies, halved
  • 4 tbsp rapeseed oil
  • Salt & black pepper

How to make Senegalese Rice with Grilled Sea Bass

  1. Wash the rice, drain and set aside. Pour the oil into a heavy bottomed saucepan and place over a medium heat. Add the onions with a pinch of salt and cook for 7 minutes until softened. Stir in the garlic until fragrant.

  2. Add the crushed tomatoes and purée, stir and cover to cook for 5 minutes. Now pour in the stock and add the tamarind paste. Bring to a steady simmer and tuck the vegetables into the sauce. Pierce the scotch bonnet and add to the sauce. Season with thyme, 1 tsp of fine sea salt, ½ tsp black pepper and cover to cook. Remove the softer vegetables first; aubergines after 15 minutes, cabbage and carrots after 20 – 25 minutes. Remove the scotch bonnet at this stage if you wish.

  3. Add the rice, season once again with salt and pour in 500ml of water. Bring to a simmer, then reduce to medium-low heat and cover to cook for up to 30 minutes or until the rice absorbs all the wonderful sauce. Add up to 100ml more water if needed. Once cooked, set the saucepan aside for 5 minutes before fluffing the rice.

  4. Meanwhile, preheat the grill to medium-high heat. Roughly chop the ingredients for the stuffing and place in a food processor. Drizzle in the juice of a lime and 3 tablespoons of oil. Blitz into a coarse paste and season with salt and pepper. Season all over the fish with salt and black pepper and stuff with the aromatic paste. Brush with oil and place on a grilling tray. Brush the chillies and set aside for later

  5. Grill for 15 minutes. I don’t find turning the fish necessary when cooking in the oven, but if cooking on a barbecue or outdoor grill, flip to grill on both sides. Add the chillies to grill alongside the fish for the final 10 minutes.

  6. Serve the rice with vegetables nestled on top and the fish alongside with lime wedges for extra freshness.