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Ecuadorian Style Fish Bowl
Ecuadorian Style Fish Bowl

Ecuadorian Style Fish Bowl

with Green Pepper

Recipe Development Team
Recipe Development TeamPublished on October 18, 2018

Marinated in fresh lime and orange zest, cumin and paprika, the ingredients in this zesty dish are a winning flavour combination. Gently combined into a creamy coconut sauce packed with peppers and tomato, the fish cooks slowly until opaque in the middle. Served on a bed of steamed rice and topped with lime zest and fresh coriander, this delicious recipe is our go-to when we’re craving something wholesome and nourishing.

Tags:
Calorie Smart

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total35 minutes
Active 15 minutes
DifficultyMedium

Ingredients

serving amount

1

Echalion Shallot

½

Light Coconut Milk

4

Whiting Fillet

150

Basmati Rice

2

Medium Tomato

2

Ground Cumin

1

Lime

1

Paprika.

1

Orange

Mild Paprika

1

Green Pepper

(May contain traces of: Celery)

1

Coriander

Not included in your delivery

1

Sugar

300

Water for the Rice

Nutritional information

Energy (kcal)525 kcal
Energy (kJ)2197 kJ
Fat11 g
of which saturates9 g
Carbohydrate70 g
of which sugars11 g
Protein34 g
Salt1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Bowl
Chopping Board
Medium Saucepan
Grill Pan

Instructions

Marinate the Fish
1

Zest and juice the lime and orange. Put all the juice and half the zest from both in a mixing bowl along with the ground cumin, mild paprika and a pinch of salt and pepper. Mix together and set aside. Chop the Tilapia into bite-sized chunks and add to the bowl. Gently mix then cover and set aside in the fridge. IMPORTANT: Remember to wash your hands and equipment after handling raw fish.

Cook the Rice
2

Pour the water (see ingredients for amount) into a large saucepan and bring to the boil. When boiling, stir in the rice, lower the heat to medium and pop a lid on the pan. Cook for 10 mins, then remove from the heat and set aside (still covered) for another 10 mins or until ready to serve. TIP: The rice will finish cooking in its own steam.

Prep
3

Meanwhile, halve, peel and finely slice the shallot. Halve the pepper, discard the core and seeds and chop into small pieces. Roughly chop the tomato.

Start the Sauce
4

Heat a drizzle of oil in a large frying pan on medium heat. Add the shallot, pepper and tomato along with a pinch of salt and cook, stirring occasionally, until softened, 4-5 mins. Stir in the coconut milk and sugar (see ingredients for amount), bring to the boil then reduce the heat and simmer until thickened slightly, 4-5 mins.

Add the Fish
5

Stir the tilapia and all the marinade into the sauce, return to a simmer and leave until the fish is cooked through, 4-5 mins. IMPORTANT: The fish is cooked when opaque in the middle. Meanwhile, roughly chop the coriander (stalks and all).

Serve
6

Fluff up the rice with a fork and stir through the remaining lime and orange zest and half the coriander. Season the fish to taste with salt, pepper or sugar. Serve the rice in bowls topped with the fish stew and a sprinkling of the remaining coriander. Enjoy!

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