There is a lot more that you can do with cold leftover rice than making Chinese-style fried rice. Much as I love Chinese-style fried rice, I do crave variety now and then. This dish is reminiscent of paella but ten times easier to make and with less ingredients to prepare too.
Very tasty and very aromatic, this dish consists of rice tossed in a rich tomato sauce. The fish is fried separately, torn into chunks then added at the last minute.
It starts with fish fillets fried in olive oil over very high heat. You want the surface of the fish to turn brown and crisp.
Break the cooked fish into bite-size pieces and toss with the tomato rice.
Crispy Fish With Tomato RicePrint Pin
- 400 grams fish fillet (I used cream dory)
- 1/4 cup olive oil
- 1 onion finely sliced
- 2 cloves garlic minced
- 2 cups cooked rice
- 1/4 cup chunky tomato sauce
- sweet basil leaves thinly sliced or roughly chopped, whichever you prefer
- Pat the fish fillets dry with paper towels. This is essential to make sure that the fillets develop and crisp browned crust during frying. Rub them liberally with salt and pepper.
- Heat the olive oil in a frying pan.
- Fry the fish fillets on both sides over high heat until a crisp crust forms.
- Transfer the fish fillets to plate or chopping board. Using two forks (or your fingers), pull apart the fried fish fillets into bite-size chunks.
- Pour off the olive oil until only about 3 tbsps. remain in the pan. Saute the onion and garlic until fragrant. Add the rice and tomato sauce. Cook, stirring, until the rice is heated through and has absorbed the tomato sauce.
- Turn off the heat. Add the fish to the rice. Toss a few times. Sprinkle with the basil leaves.
- Serve the crispy fish with tomato rice immediately.