Libyan Spiced Tomato Fried Rice with Fish

Name: Libyan Spiced Tomato Fried Rice with Fish
Prep time: 20 min
Cook time: 27 min
Total time: 47 min
Yield: 4 servings
Cuisine: Libyan
Ingredients: 1 lb (450 g) firm white fish fillets (cod, haddock, halibut, or sea bass), skinless, patted dry, cut into 1-inch (2.5 cm) cubes; ½ tsp (3 g) fine sea salt; ½ tsp (1 g) ground cumin; 1 tsp (2 g) sweet paprika; 1 large (120 g) large lemon, half juiced (about 1 tbsp juice for the fish marinade), half cut into 4 wedges for serving; 4 tbsp (60 ml) olive oil, divided: 2 tbsp (30 ml) for the fish (1 tbsp marinade, 1 tbsp searing), 2 tbsp (30 ml) for the rice; 1 medium (150 g) yellow onion, finely diced; 1 medium (150 g) green bell pepper, seeded and cut into ¼-inch (6 mm) dice; 1 large (15 g) fresh red chili (such as Fresno or serrano), finely minced, seeds in or out to taste; 4 cloves (12 g) garlic cloves, finely minced; 3 tbsp (50 g) tomato paste; 1½ tsp (3 g) ground cumin; 1 tsp (2 g) ground coriander; ½ tsp (1 g) ground turmeric; ¼ tsp (½ g) ground cinnamon; 2 medium (300 g) ripe tomatoes, cored and cut into ½-inch (1.25 cm) dice; ¼ cup (60 ml) water; 4 cups (700 g) cooked long-grain white rice, cold, from the refrigerator, clumps broken up with your fingers; ½ cup (75 g) frozen green peas, thawed under running water and drained; 1 tsp (6 g) fine sea salt, plus more to taste; ¼ cup (15 g) fresh flat-leaf parsley, leaves and tender stems finely chopped

From the MyKitchenBank Kitchen

Cubes of seared white fish are folded into cold rice stir-fried with caramelized tomato paste, cumin, coriander, and fresh chili. The dish is inspired by the bold tomato-and-spice flavors of Libyan coastal cooking. It's a fast, one-pan dinner with a gentle kick and a bright lemon finish.

Prep: 20 min
Cook: 27 min
Wait: 17 min
Total: 1 hr 4 min
Makes: About 7 cups (4 generous servings)

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Ingredients

4 servings

For the fish
1 lb (450 g) firm white fish fillets (cod, haddock, halibut, or sea bass), skinless, patted dry, cut into 1-inch (2.5 cm) cubes
½ tsp (3 g) fine sea salt
½ tsp (1 g) ground cumin
1 tsp (2 g) sweet paprika
1 large (120 g) large lemon, half juiced (about 1 tbsp juice for the fish marinade), half cut into 4 wedges for serving
4 tbsp (60 ml) olive oil, divided: 2 tbsp (30 ml) for the fish (1 tbsp marinade, 1 tbsp searing), 2 tbsp (30 ml) for the rice
For the rice
1 medium (150 g) yellow onion, finely diced
1 medium (150 g) green bell pepper, seeded and cut into ¼-inch (6 mm) dice
1 large (15 g) fresh red chili (such as Fresno or serrano), finely minced, seeds in or out to taste
4 cloves (12 g) garlic cloves, finely minced
3 tbsp (50 g) tomato paste
1½ tsp (3 g) ground cumin
1 tsp (2 g) ground coriander
½ tsp (1 g) ground turmeric
¼ tsp (0.5 g) ground cinnamon
2 medium (300 g) ripe tomatoes, cored and cut into ½-inch (1.25 cm) dice
¼ cup (60 ml) water
4 cups (700 g) cooked long-grain white rice, cold, from the refrigerator, clumps broken up with your fingers
½ cup (75 g) frozen green peas, thawed under running water and drained
1 tsp (6 g) fine sea salt, plus more to taste
¼ cup (15 g) fresh flat-leaf parsley, leaves and tender stems finely chopped

Equipment (5)

12-inch (30 cm) large nonstick or well-seasoned skillet, or a wide wok
Wide spatula or wooden spoon
Medium bowl for marinating the fish
Instant-read thermometer
Cutting board and sharp knife

Steps

Before you start

Cook the rice at least 4 hours ahead, ideally the day before: 1⅓ cups (260 g) raw long-grain rice makes about 4 cups (700 g) cooked. Spread it on a tray and refrigerate it uncovered so it dries out. Warm, wet rice turns mushy when fried.
Pat the fish very dry with paper towels. Dry fish sears instead of steaming and holds together better.
Have everything chopped and measured before you turn on the heat. The stir-frying steps move quickly.
The fish is safely cooked only when the thickest cube reads 145°F (63°C) on an instant-read thermometer. Keep the thermometer handy.
The chili sets the heat. Leave the seeds in for a hot dish, or remove them for a milder one.

1
Prep the vegetables
- Dice the onion and bell pepper, mince the chili and garlic, dice the fresh tomatoes, and chop the parsley.
- Juice half the lemon into a small bowl and cut the other half into 4 wedges.
- Keep the ingredients in separate piles near the stove so you can add them quickly.
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Ready when: Everything is chopped, and the vegetables are in separate piles.
Tip: Wash your hands well after mincing the chili, and don't touch your eyes.
2
Season and marinate fish
- Put the fish cubes in a medium bowl.
- Add 1 tbsp lemon juice, ½ tsp salt, ½ tsp cumin, the paprika, and 1 tbsp of the olive oil.
- Toss gently with your hands until every cube is evenly coated.
- Cover and refrigerate for 15 minutes.
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Ready when: Fish cubes look evenly coated in orange-red spice with no dry patches.
Tip: Don't marinate longer than 30 minutes. The lemon juice will start to turn the fish firm and chalky.
3
Loosen the rice
- While the fish marinates, tip the cold rice into a large bowl.
- Use your fingers to break up every clump until the grains are loose and separate.
- Stir in the thawed peas and set aside near the stove.
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Ready when: No clumps remain, and the grains fall apart when you lift a handful.
4
Sear the fish
- Heat a 12-inch (30 cm) skillet or wok over medium-high heat for 2 minutes.
- Add 1 tbsp olive oil and swirl to coat.
- Add the fish in a single layer, working in two batches if the pan looks crowded.
- Cook undisturbed for 1½ minutes, then turn each cube and cook another 1 to 1½ minutes.
- Transfer to a plate.
- This is only a sear: the fish finishes cooking to 145°F (63°C) in the rice later.
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Ready when: Fish is golden on the outside and just turning opaque. It is still undercooked inside, so do not serve it yet.
Tip: Don't stir constantly. Letting the cubes sit undisturbed helps them brown and release from the pan without breaking.
5
Soften the aromatics
- Reduce the heat to medium.
- Add the remaining 2 tbsp olive oil to the same pan, scraping up any browned bits.
- Add the onion, bell pepper, and chili with a pinch of the rice salt.
- Cook, stirring every 30 seconds, for 5 to 6 minutes.
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Ready when: Onion is translucent and soft with golden edges, and the pepper has softened.
Tip: If the pan looks dry or anything starts to scorch, add 1 tbsp of water.
6
Toast paste and spices
- Push the vegetables to the edges to clear a space in the center.
- Add the garlic, tomato paste, 1½ tsp cumin, coriander, turmeric, and cinnamon to the center.
- Stir the paste and spices for 1½ to 2 minutes, then mix them into the vegetables.
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Ready when: Tomato paste darkens from bright red to a deep brick red and smells sweet and toasty. The garlic is fragrant but not browned.
Tip: Frying the paste in oil removes its raw, tinny taste. Keep it moving so the garlic and spices don't burn.
7
Cook the tomato base
- Add the diced fresh tomatoes and the water.
- Raise the heat to medium-high and simmer, stirring often and pressing the tomatoes against the pan, for 5 to 6 minutes.
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Ready when: The tomatoes have broken down into a thick, jammy sauce. When you drag a spoon through it, the pan bottom stays visible for a second, and no watery liquid pools.
Tip: A wet sauce makes soggy rice. Keep cooking until it is thick.
8
Stir-fry the rice
- Raise the heat to high.
- Add the rice and peas, sprinkle with the remaining salt, and toss and fold for 4 to 5 minutes, pressing the rice into the sauce.
- Keep turning so the grains absorb the tomato color and heat through evenly.
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Ready when: Every grain is evenly brick-orange, steaming hot, and slightly dry, with a few crisp bits at the edges. No white streaks remain.
Tip: If the rice sticks, lower the heat slightly rather than adding more liquid.
9
Return fish and finish
- Reduce the heat to medium-high.
- Return the fish and any juices from the plate to the pan.
- Fold gently with a wide spatula for 2 to 3 minutes.
- Insert an instant-read thermometer into the thickest cube: it must read at least 145°F (63°C).
- If it doesn't, keep folding gently for 1 minute more and check again.
- Take the pan off the heat.
- Taste, and add salt if needed.
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Ready when: Fish is opaque and flakes easily, and reads at least 145°F (63°C) in the thickest cube.
Tip: Fold, don't stir. Vigorous stirring breaks the fish into small pieces.
10
Rest and serve
- Scatter the parsley over the rice and cover the pan for 2 minutes off the heat so the flavors settle.
- Fluff gently, then serve hot with the lemon wedges for squeezing over each portion.
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Ready when: The rice is fragrant and steaming, and the parsley is bright green.

Good to know

Tips

Cold, dry, day-old rice is the key to separate grains. Freshly cooked rice will clump and turn mushy.
Brown the tomato paste in the oil until it is brick red. This adds the deep, savory, slightly sweet flavor the dish depends on.
Use a wide pan and don't overcrowd it. If your skillet is smaller than 12 inches, cook the rice in two batches so it fries instead of steaming.
Serve with a simple salad of cucumber, tomato, and lemon juice, or a spoonful of plain yogurt, to cool the chili heat.

Make ahead

Cook and chill the rice up to 2 days ahead. Chop the vegetables and mince the garlic and chili up to 1 day ahead and refrigerate them in covered containers. Marinate the fish no more than 30 minutes before cooking.

Storage & reheating

Room temperature: no more than 1 hour. Fridge: cool quickly, then keep in an airtight container for up to 2 days. Freezer: not recommended, since the fish turns watery and the rice dry. Reheat in a skillet over medium heat with 1 to 2 tbsp of water, stirring gently, until steaming hot and the fish reaches 165°F (74°C).

Substitutions

firm white fish fillets (cod, haddock, halibut, or sea bass) → Raw peeled shrimp or firm fish such as monkfish or tilapia. Shrimp needs only 1 to 2 minutes per side and should be pink and opaque. Thin tilapia fillets break more easily, so fold gently. Fish still needs to reach 145°F (63°C).
fresh red chili (such as Fresno or serrano) → 1 to 2 tsp harissa paste. Stir it in with the tomato paste. Harissa is already salted, so reduce the rice salt to ¾ tsp at first and adjust to taste.
cooked long-grain white rice → Cold cooked basmati or medium-grain rice. Basmati gives a lighter, fluffier result. Medium-grain is stickier, so break it up well.
ripe tomatoes → 1 cup (240 g) canned diced tomatoes, well drained. Use when fresh tomatoes are out of season. Cook a minute or two longer to thicken.