Peri Peri Jollof Rice with Peri Peri Fish
This time, we’re pairing the smoky Jollof rice and spicy peri peri sauce with perfectly grilled fish.
Peri Peri Jollof Rice with Peri Peri Fish
A few post back, I shared my Peri Peri Jollof Rice with Chicken recipe. Well, now we’re switching things up with a seafood twist! This time, we’re pairing the smoky Jollof rice and spicy peri peri sauce with perfectly grilled fish. The result? A flavor-packed fusion that’s just as irresistible. Whether you’re a fan of the chicken version or looking to try something new, this Peri Peri Jollof Rice with Fish will definitely hit the spot.
This vibrant and spicy dish is the kind of meal that works for everything, whether you’re whipping up a weeknight dinner or trying to impress your guests at a party. And trust me, once you taste this flavor-packed combo, you’ll understand why I call it a fusion feast!
What You’ll Need
Fish: I went with croaker, but feel free to use any sturdy fish that holds up well when grilled, like tilapia or red snapper. It gets all cozy in that peri peri sauce and turns out juicy, flavorful, and totally irresistible.
Rice: I used long grain parboiled rice for this recipe, but you can also use white rice, basmati rice or whatever rice makes you happy. Just adjust the cooking time accordingly.
Peri Peri Sauce: This is the star of the show. It’s a spicy, zesty sauce made from roasted chili peppers, bell peppers, garlic, onions, and a dash of lemon for some zing. I like my sauce fiery, but feel free to adjust the heat levels depending on your tolerance (or bravery).
Chili peppers: Thai chili or Bird’s Eye chilies are perfect, but swap them with scotch bonnet or habanero if chili peppers is unavailable.
Bell peppers: Bright red bell peppers give sweetness and color.
Paprika and thyme: These two add smoky, herbal notes that deepen the sauce.
Seasoning cubes and sugar: A bit of sugar balances out the heat, and the seasoning cubes provide that umami kick.
Prepping the Fish
Start by cleaning, scaling, and gutting the fish thoroughly. Next, make a few deep slashes on each side of the fish to allow the marinade to penetrate.
Generously coat the fish, inside and out, with peri peri sauce and a pinch of salt.
Let it marinate for at least 30 minutes to absorb all the flavors, but for the best results, refrigerate it overnight. Trust me, the longer, the better!
Follow this Step-by-Step Guide to “peridise”
- Roast the Veggies: Start by roasting the chili peppers, bell peppers, onions, garlic, and thyme in the oven at 400°F (200°C) for 30 minutes. This step intensifies the flavors and gives your peri peri sauce a nice smokiness.
- Blend the Sauce: Once roasted, toss the veggies into a blender with thyme, seasoning cubes, sugar, salt, lemon juice, and oil. Blend until smooth, and voilà—you’ve got your peri peri sauce!
- Cook the Fish: Coat your marinated croaker with more peri peri sauce, grill it at 350°F (175°C) for 20–25 minutes, turning halfway through. For extra flavor, throw in some lemon slices while grilling. You want the fish tender on the inside and crispy on the outside.
- Make the Jollof Rice: Heat oil in a large pot and sauté chopped onions until soft. Add in the tomato paste and cook until soft. Add the tomato paste, brown, Stir in peri peri sauce and bay leaves, then add water or chicken stock and bring to a boil.
- Add the rice, stir well, reduce the heat, cover, and cook until the rice is perfectly tender and flavorful. Patience is key here don’t rush it!
- Serve It Up: Fluff the rice, plate it with your beautifully grilled peri peri fish on the side, and garnish with fresh cilantro. Serve with fried plantains, coleslaw, or moi moi for a complete meal.
Tips for Peri Peri Perfection
- Marination is Magic: The longer the fish marinates, the more flavorful it’ll be. Let it soak overnight if you can!
- Balance the Heat: Start with fewer chilies if you’re spice-shy, and build up as you go. Remember, it’s easier to add heat than to take it away.
- Smoke it Up: For a smoky Jollof vibe, use a cast iron or stainless steel pot, and cook over medium-high heat.
Serving Suggestions (with Molding Tip):
For a stunning presentation, serve your Peri Peri Jollof Rice molded into neat portions. To do this, while the rice is still hot, pack it tightly into a small bowl.
For easy removal, place a piece of parchment paper over the top of the bowl, then quickly turn it upside down onto the serving platter. Slide the parchment paper off then gently lift the bowl away, leaving behind a perfectly shaped mound of rice.
Arrange the grilled fish next to the rice, garnished with lemon slices and fresh herbs for a burst of color. Surround the plate with crispy fried plantains. You can consider adding a side of coleslaw or a fresh green salad for a refreshing contrast.
Watch how to make it
Peri peri Jollof and Fish
Ingredients
For the peri peri sauce
- 5-10 chili peppers add more if you like very spicy foods
- 3-4 large bell peppers
- 1 large onion
- 2 bulbs garlic
- Fresh thyme sprigs optional
- Drizzle of oil
- 1 teaspoon fresh or dried thyme
- 2 chicken seasoning cube
- 2 teaspoons sugar
- 1 teaspoon salt
- 1 tablespoon lemon juice
- 1 tablespoon oil
For the fish
- 1000 g fish croaker
- ½ – 1 teaspoon salt
- About half a cup of peri peri sauce
- Lemon slices
For the rice
- 1/8 cup oil
- Handful of onion chopped
- 6 oz tomato paste
- 1 cup peri peri sauce
- 1-2 bay leaves
- 1 cup chicken stock
- 2 cups water
- 3 ½ cups rice
- 1 teaspoon salt
- Cilantro to garnish
Did you make this recipe?
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