Portuguese Fried Horse Mackerel with Tomato Rice

Ingredients

• 1 kg (2 1/4 pounds) horse mackerel
• All-purpose flour
• Vegetable oil to fry the fish
• Salt (to taste)
• 250 grams (1 1/4 cups) long-grain rice (or medium-grain rice)
• 3 medium ripe tomatoes
• 1 medium onion
• 50 ml (1/4 cup) olive oil
• 1 clove of garlic
• 700 ml (3 cups) water
• 1 teaspoon salt

Instructions

1. 1

   For the Fish: Clean the fish and season with salt. Let it marinate for about 1 hour.

2. 2

   Remove the excess salt from the fish and dry it with a clean cloth. Coat the fish evenly with flour, shaking off any excess.

3. 3

   Heat the oil in a frying pan over medium-high heat. Once the oil is hot, add the fish and fry on both sides until golden and crispy. Turn off the heat and transfer the fish to a plate lined with paper towels to absorb any excess oil.

4. 4

   For the Tomato Rice: In a saucepan, add the olive oil, chopped onion, chopped garlic, and peeled tomatoes cut into small pieces. Cook over low heat, stirring occasionally, until the tomatoes begin to break down.

5. 5

   Add the rice and season with salt. Stir, pour in the water, and bring to a boil over medium-high heat. Once it starts boiling, reduce the heat to low and cook for about 10 to 12 minutes, or until the rice is tender and has absorbed most of the liquid.