Guyanese Fish and Bhaji with Rice
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Ingredients
- 500 g tilapia fillets
- 250 g fresh or frozen callaloo (dasheen leaves) or spinach
- 1 onion
- 2 garlic cloves
- 1 scotch bonnet chilli
- 300 g long grain rice
Nutrition (per serving)
- Calories
- 419 kcal
- Protein
- 33 g
- Carbohydrate
- 62.9 g
- of which sugars
- 2.7 g
- Fat
- 3.2 g
- of which saturates
- 1 g
- Fibre
- 3.1 g
- Salt
- 0.30 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the sliced onion and crushed garlic in a little oil for 5 minutes, then add the finely chopped scotch bonnet chilli and cook for 1 minute.
- 2
Cut the tilapia into chunks and add to the pan, cooking for 3-4 minutes on each side until it flakes easily and is cooked through. Set aside.
- 3
In the same pan, add the callaloo and cook for 5-6 minutes, stirring often, until wilted and tender.
- 4
Meanwhile, cook the rice in plenty of boiling water for 10-12 minutes, then drain.
- 5
Serve the fish and bhaji over the rice.
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