Crispy Fish With Tomato Rice

Crispy Fish With Tomato Rice

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 to 3
Author Connie Veneracion


  • 400 grams fish fillet (I used cream dory)
  • salt
  • pepper
  • 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.
  • Crispy Fish With Tomato Rice
  • Serve the crispy fish with tomato rice immediately.