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Samak bil-ruz (fish and tomato rice): recipe illustration
Fish & seafood

Samak bil-ruz (fish and tomato rice)

A Nile fish cooked in a tomato and onion sauce, then served on fragrant rice that has absorbed the cooking juices. A popular family meal, especially along the banks of the Nile. The fish stays tender and the sauce is full of flavour.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

601 kcal per serving

Protein
43.8 g
Carbohydrates
67.5 g
of which sugars
7.1 g
Fat
16.2 g
of which saturated fat
2.1 g
Fiber
3.9 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Rinse the rice and the fish fillets, then season the fish with salt, pepper and a little cumin.
  2. Fry the sliced onions in the oil until golden brown, about 10 minutes.
  3. Add the garlic, grated tomatoes and tomato paste; cook for 5 minutes over medium heat.
  4. Pour in the water, add the spices and bring to a simmer.
  5. Lay the fish fillets in the sauce and poach for 10 minutes over low heat without stirring them.
  6. Remove the fish and keep it warm.
  7. Pour the rice into the cooking juices, cover and cook for 18 minutes over low heat until all the liquid is absorbed.
  8. Serve the rice topped with the fish and spoon the sauce over.

Variations and tips

With sea fish. Replace the tilapia with whiting or hake fillets, reducing the cooking time to 8 minutes.

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Original Ecomely recipe.