Basmati rice with caramelized onion sauce and mackerel fillet in cornmeal crust

Name: Basmati rice with caramelized onion sauce and mackerel fillet in cornmeal crust - Clara M.
Ingredients: For preparing the rice: 250 g Basmati rice; 600 ml chicken broth; 2 bay leaves; 1 teaspoon thyme; 1 teaspoon pepper. For preparing the onion sauce: 2 onions; 50 ml oil; 50 ml wine vinegar; 1 teaspoon basil; 1 teaspoon thyme; 1 teaspoon oregano; 1 teaspoon salt; 1 tablespoon sugar. For preparing the mackerel fillet: 8 pieces of mackerel fillet; 150 ml oil; 150 g cornmeal; 100 g flour; 1 teaspoon salt; Spicy & Hot spices; juice from 1/2 lemon.

Over - Basmati rice with caramelized onion sauce and mackerel fillet in cornmeal crust by Clara M. - Recipia

I have made this Basmati rice with caramelized onion sauce and cornmeal-crusted mackerel several times, especially when I feel like using the multicooker after a period of setting it aside. I usually prepare the rice in the multicooker, and the rest on the stove, combining leftover chicken broth from another meal with what I have in the fridge. Quick Info Total time: about 1 hour Preparation: 20 minutes Cooking: 40 minutes (time may vary depending on multitasking) Servings: 4 Difficulty: medium Recipe type: main dish with fish, suitable for lunch or dinner Ingredients For the rice: 250 g Basmati rice 600 ml chicken broth 2 bay leaves 1 pinch of thyme 1 pinch of pepper For the onion sauce: 2 onions 50 ml oil 50 ml wine vinegar 1 pinch of basil 1 pinch of thyme 1 pinch of oregano 1 pinch of salt 1 tablespoon sugar For the mackerel fillet: 8 pieces of mackerel fillet 150 ml oil 150 g cornmeal 100 g flour 1 teaspoon salt Spicy & Hot seasoning (or any spicy mix you prefer) juice of 1/2 lemon Preparation Method 1. Basmati Rice If using a multicooker, put the chicken broth in the pot and start the FRY program for 5 minutes, just until it starts to boil. Meanwhile, wash the rice well in several waters and drain it. When the broth is boiling, add the rice, bay leaves, thyme, and pepper. Close the lid and select the RICE program. Let it cook for about 30 minutes (usually, Basmati doesn't need more). In the end, check if the rice is cooked; if not, let it sit for a few more minutes. 2. Caramelized Onion Sauce Mix the spices (basil, thyme, oregano, salt) with the wine vinegar. Let it macerate for 10-15 minutes. Slice the onions into rings. Heat the oil in a non-stick pan over medium heat and add the onions. Sprinkle a little salt and stir occasionally to prevent sticking. When the onions become translucent, add the tablespoon of sugar and stir until it melts and the onions begin to color. Gradually pour in the vinegar with the spices, stirring continuously for another 3-4 minutes until the sauce reduces slightly and becomes glossy. Set aside. 3. Cornmeal-Crusted Mackerel Rinse the mackerel fillets and dry them well. Drizzle with lemon juice, then sprinkle with salt and Spicy & Hot seasoning. Let it cool for 20-30 minutes for the fish to absorb the flavor. In a bowl, mix the flour with the cornmeal. Dip each fillet in this mixture, covering evenly. Fry the fillets in hot oil for a few minutes on each side until they develop a golden and crispy crust. Remove to an absorbent towel to eliminate excess oil. 4. Assembly On a platter, place a layer of Basmati rice, on top the caramelized onion sauce, and next to it the cornmeal-crusted mackerel fillets. If desired, you can add crushed garlic over the fish, to taste. Why I make this recipe often It's practical when I have leftover chicken broth and don't want to throw it away. The mackerel cooks quickly, the rice turns out well in the multicooker without supervision, and the onion sauce adds a good taste and balance between sweet and sour. Tips and Variations Tips Basmati rice should be rinsed well; otherwise, it becomes sticky. If you don’t have a multicooker, boil the rice on the stove over low heat, covered, until it absorbs all the liquid. Don’t leave the onions unattended after adding the sugar, as they can burn quickly. Substitutions Mackerel can be replaced with another firm-fleshed fish – herring, cod, or even pikeperch. Chicken broth can be swapped with water or vegetable broth. For the crust, you can use just cornmeal or just flour, but the texture will be different. Variations Add garlic or fresh parsley to the onion sauce if you like a stronger flavor. For extra crunch, try mixing a bit of breadcrumbs into the crust. If you don’t want a crust, the fillets can also be baked in the oven on parchment paper, with a little oil on top. Serving Ideas The rice with caramelized onions and the crusted mackerel can be served with lemon slices on the side. It works well as a main dish for lunch or dinner, with a simple green salad alongside. Frequently Asked Questions How long should the mackerel marinate? I recommend between 20 and 30 minutes for it to absorb flavor, but more is not necessary. Can I use regular rice instead of Basmati? Yes, but the cooking time will differ. The texture will be less fluffy. If I don’t have a multicooker, how do I cook the rice? On the stove, over low heat, in a pot with a lid, until all the liquid is absorbed. Can I use another type of vinegar for the onion sauce? Wine vinegar is ideal for flavor, but apple cider vinegar or even balsamic can work for a sweeter taste. What kind of spicy seasonings work for fish? Any spicy seasoning mix, possibly smoked paprika or cayenne pepper, according to your preference. Nutritional Values Estimate per serving (out of 4): approx. 600-650 kcal. Mackerel is rich in protein and Omega 3 fatty acids, rice provides complex carbohydrates, and the onion sauce contains few fats and sugar. It reaches about 30 g of protein, 60-70 g of carbohydrates, and 25-30 g of fats per serving. Values depend on how much oil remains after frying and the size of the fillets. Storage and Reheating Fried fillets are good even cold, but the crust softens after a day. For storage, they can be kept in the fridge for 1-2 days. The rice should be stored separately in the fridge and can be easily reheated in the microwave or on the stove with a little water. The onion sauce keeps well in the fridge for a few days and can also be used in other dishes. I do not recommend freezing fried mackerel, as the texture will be lost.

Basmati rice with caramelized onion sauce and mackerel fillet in cornmeal crust

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