Haitian Fried Fish with Pikliz Slaw and Rice
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Ingredients
- 600 g tilapia fillets
- 300 g white cabbage, finely shredded
- 1 carrot, grated
- 100 ml white wine vinegar
- 1 scotch bonnet chilli
- 300 g long grain rice
- 150 ml sunflower oil, for frying
Method
- 1
Mix the shredded cabbage and grated carrot with the white wine vinegar and the thinly sliced scotch bonnet chilli, and leave to pickle while you cook the fish, to make the pikliz.
- 2
Season the tilapia fillets and fry in the sunflower oil for 3-4 minutes on each side until golden and cooked through.
- 3
Meanwhile, cook the rice in plenty of boiling water for 10-12 minutes, then drain.
- 4
Drain the fried fish on kitchen paper.
- 5
Serve the fish with the pikliz slaw and rice.
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