Entree: Sao Tome and Principe – Arroz Doce com Peixe (Sweet rice with fish)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 18 min

Additional 20 min

Total 53 min

Ingredients

- 1 1/2 cups (300 g) long-grain rice, uncooked
- 1 (14 oz) can (400 ml) full-fat coconut milk
- 1 1/2 cups (360 ml) water
- 1 tbsp (15 ml) vegetable oil or palm oil
- 1 medium onion, finely chopped (approx. 150 g)
- 2 cloves garlic, minced (approx. 6 g)
- 1 small fresh hot pepper (piri-piri or malagueta), seeded and finely chopped, optional
- 1 medium tomato, seeded and diced (approx. 120 g)
- 1 tbsp (12 g) granulated sugar
- 1/2 tsp (2.5 g) salt, plus more to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 2 fish fillets, approx. 6 oz (170 g) each, firm white fish (e.g., grouper, kingfish, or local substitute)
- Juice of 1 lime (about 2 tbsp / 30 ml)
- 2 tbsp (30 ml) vegetable oil for searing fish
- 2 tbsp (8 g) chopped fresh cilantro or parsley for garnish
- Lime wedges, for serving

Instructions

1. Marinate the fish: pat fish fillets dry and season with 1/4 tsp (1 g) salt, black pepper and lime juice. Let rest 10–15 minutes while you prepare the rice.
2. Sauté aromatics: heat 1 tbsp (15 ml) oil in a medium saucepan over medium heat. Add the chopped onion and sauté until translucent, 4–5 minutes. Add minced garlic and the chopped hot pepper (if using) and cook 30–45 seconds until fragrant. Stir in the diced tomato and cook 2–3 minutes to soften.
3. Cook the rice in coconut milk: add the rice to the pan and stir to coat with the aromatics. Pour in the coconut milk and 1 1/2 cups (360 ml) water, add 1 tbsp (12 g) sugar and 1/2 tsp (2.5 g) salt. Bring to a gentle boil, then reduce heat to low, cover and simmer until rice is tender and liquid is absorbed, about 15–18 minutes. Remove from heat and let rest, covered, 5 minutes.
4. Sear the fish: while rice cooks or rests, heat 2 tbsp (30 ml) oil in a nonstick or cast-iron skillet over medium-high heat. Add the marinated fillets and sear until golden and cooked through, about 3–4 minutes per side depending on thickness. Transfer to a plate and flake into large pieces with a fork.
5. Combine and finish: gently fold the flaked fish into the warm coconut rice, keeping some larger pieces for garnish. Adjust seasoning with additional salt or a small squeeze of lime if desired. The sugar should give a mild sweetness that complements the fish.
6. Serve: spoon Arroz Doce com Peixe onto plates or a shallow bowl, garnish with chopped cilantro or parsley and lime wedges at the side. Serve warm.