Entree: Ethiopia – Somali Ethiopian – Kaluun iyo Bariis (Spiced fish served with aromatic seasoned rice)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) firm white fish fillets, such as tilapia or grouper, about 4 fillets
- 1/4 cup (60 ml) fresh lemon juice
- 3 tbsp (45 ml) vegetable oil, plus 2 tbsp (30 ml) for frying
- 1 tsp (5 ml) ground cumin
- 1 tsp (5 ml) ground coriander
- 1/2 tsp (2.5 ml) ground turmeric
- 1/2 tsp (2.5 ml) ground black pepper
- 1 tsp (5 ml) kosher salt, plus more to taste
- 4 cloves garlic, minced
- 1 tbsp (15 ml) grated fresh ginger
- 1 small red onion, thinly sliced
- 2 cups (400 g) long-grain basmati rice, rinsed until water runs clear
- 3 1/2 cups (830 ml) low-sodium chicken or fish stock
- 2 tbsp (30 ml) ghee or unsalted butter
- 1 small tomato, diced (about 1/2 cup (75 g))
- 4 whole green cardamom pods
- 1 small cinnamon stick
- 4 whole cloves
- 1/4 cup (15 g) fresh cilantro, chopped
- 1/4 cup (60 ml) tomato paste
- 1 small green chili, sliced (optional)

Show original ingredient measurements

- 2 lb (900 g) firm white fish fillets, such as tilapia or grouper, about 4 fillets
- 1/4 cup (60 ml) fresh lemon juice
- 3 tbsp (45 ml) vegetable oil, plus 2 tbsp (30 ml) for frying
- 1 tsp (5 ml) ground cumin
- 1 tsp (5 ml) ground coriander
- 1/2 tsp (2.5 ml) ground turmeric
- 1/2 tsp (2.5 ml) ground black pepper
- 1 tsp (5 ml) kosher salt, plus more to taste
- 4 cloves garlic, minced
- 1 tbsp (15 ml) grated fresh ginger
- 1 small red onion, thinly sliced
- 2 cups (400 g) long-grain basmati rice, rinsed until water runs clear
- 3 1/2 cups (830 ml) low-sodium chicken or fish stock
- 2 tbsp (30 ml) ghee or unsalted butter
- 1 small tomato, diced (about 1/2 cup / 75 g)
- 4 whole green cardamom pods
- 1 small cinnamon stick
- 4 whole cloves
- 1/4 cup (15 g) fresh cilantro, chopped
- 1/4 cup (60 ml) tomato paste
- 1 small green chili, sliced (optional)

Instructions

1. Combine lemon juice, 3 tbsp (45 ml) vegetable oil, cumin, coriander, turmeric, black pepper, 1 tsp (5 ml) salt, garlic, and ginger in a bowl. Add the fish fillets and marinate 20–30 minutes in the refrigerator.
2. Meanwhile, heat ghee or butter in a medium saucepan over medium heat. Add cardamom pods, cinnamon stick, and cloves and toast 30 seconds until fragrant.
3. Add the thinly sliced onion to the pan and cook until soft and golden, about 6–8 minutes. Stir in tomato paste and diced tomato and cook 2–3 minutes.
4. Add the rinsed basmati rice to the saucepan and gently stir to coat grains with the spiced onion mixture. Pour in the stock, bring to a boil, then reduce heat to low, cover, and simmer 12–15 minutes until rice is tender and liquid is absorbed.
5. While rice cooks, heat 2 tbsp (30 ml) vegetable oil in a large nonstick skillet over medium-high heat. Remove fish from marinade (reserve marinade) and sear fillets 3–4 minutes per side until just cooked through and golden.
6. Pour the reserved marinade into the skillet with the fish for the last 1–2 minutes of cooking to glaze and finish flavors. If using, add sliced green chili to the pan to warm.
7. Fluff the rice with a fork, remove whole spices, and stir in chopped cilantro. Serve rice on a platter topped with the spiced fish. Spoon any pan glaze over the fish and rice.