Senegalese Rice with Grilled Sea Bass | Tilda

Ingredients

• Ingredients
• 300g Tilda Easy Cook Long Grain Rice
• For the sauce
• 4 tbsp rapeseed oil
• 1 red onion, sliced
• 3 garlic cloves, peeled and crushed
• 1 x 400g plum tomatoes, crushed
• 2 tbsp tomato purée
• 500ml chicken or vegetable stock (or crumble cube in hot water)
• 200g baby carrots, halved
• 1 large aubergine, cut into 3cm matchsticks
• 1 small red cabbage, cut into 4 – 6 wedges
• 1 tbsp tamarind paste
• 1 tsp thyme
• Salt & black pepper
• For the fish & stuffing
• 1 or 2 whole sea bass, about 500g (gutted and scaled)
• A small bunch of parsley
• 3 spring onions
• 3 garlic cloves
• 1 scotch bonnet chilli
• Juice of 1 lime
• 4 chillies, mix of green jalapeno and red chillies, halved