Crispy Fish & Pulao Bowl

Ingredients

• 1 cup basmati rice
• ¾ cup frozen peas and carrots
• ¾ lb fish fillets (cod or tilapia)
• ¼ cup all-purpose flour
• 2 cups green cabbage, thinly sliced
• 1 whole lime (juiced)
• ¼ cup fresh cilantro, chopped
• 1 tsp cumin seeds

Instructions

1. 1

   Rinse basmati rice until water runs clear. Toast cumin seeds in a large skillet over medium heat until fragrant, about 30 seconds.

2. 2

   Add rice to the skillet and stir for 1 minute. Pour in 1.75 cups water, add salt and pepper, then cover and reduce heat to low.

3. 3

   After 8 minutes, scatter peas and carrots over the rice, cover again, and simmer until water is absorbed, about 7 more minutes.

4. 4

   While rice cooks, pat fish dry. Mix flour with salt and pepper, then coat fish on both sides. Heat 0.5 inch oil in another skillet over medium-high until shimmering.

5. 5

   Fry fish 3–4 minutes per side until golden and crispy. Transfer to a paper towel. Toss cabbage with lime juice, salt, and half the cilantro.

6. 6

   Divide pulao between bowls. Top with crispy fish, slaw, and remaining cilantro. Serve immediately.

Tools you’ll need

• large skillet with lid
• second medium skillet
• paper towels
• knife and cutting board
• spoon for stirring

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