Sunday Flavors

JAQUINZINHOS WITH TOMATO RICE

“Jaquinzinhos” is the Portuguese nickname for deep fried small horse mackerel, a very popular fish, once very cheap, nowadays quite expensive. “Petingas”, a cute name for the small sardines, are also commonly served in this traditional deep fried style. Although both “Jaquinzinhos” and “Petingas” are available in Macau, imported from Portugal, frozen, in 500gr bags, of course you can use any kind of small fish of your preference or simply use home made fish fingers, more suitable for your kids.
One thing in common: this kind of deep fried fish recipe is usually served with tomato rice or beans rice. I chose my favorite tomato rice, to serve damp with some fresh coriander and a few drops of lemon juice.

YOU WILL NEED (serves 4):
800 gr / 1 lb and 12 ¼ oz of frozen Jaquinzinhos (small horse mackerel);
400 ml / 14 ¼ fl oz of vegetable oil;
All purpose flour, to powder the fish;
100 ml / 3 ½ fl oz of extra virgin olive oil;
1 big yellow onion, diced;
3 garlic cloves, sliced;
1 bay leaf;
1 fresh chili;
500 gr / 1 lb and 1 ½ oz of fresh ripe skinless tomatoes, diced (you can use good quality caned tomato);
1 tablespoon of tomato paste;
1 teaspoon of paprika;
1 teaspoon of oregano;
150 ml / 5 ¼ fl oz of white wine;
Salt;
Red and green bell pepper stripes;
300 gr / 10 ½ oz of long grain rice;
Water;
1 handful of fresh coriander coarsely chopped;
Drops of lemon juice, freshly squeezed.

METHOD:

Defrost fish, making sure the defrosted water is drained and doesn’t get in touch with the fish. Clean the cavities, discharging entrails. Wash, dry and season it with salt and reserve;
Powder the fish very well with all purpose flour;
In a deep saucepan, heat vegetable oil and deep fry the fish until golden brown. Reserve the fish in a warm place until you cook the rice;
In a saucepan, heat olive oil and add, by this order, onion, garlic, bay leaves, chili, paprika, tomato, tomato paste, a few bell pepper stripes, white wine and oregano. Let it cook for around 15 minutes in medium to low heat;
Add boiling water, and bring it to a boil;
Season with salt;
Add rice and bring back to the boil. Then turn the heat very low and put the lid on the saucepan;
Stir to ensure the rice is not catching on the bottom of the saucepan;
By tasting a grain or two, cut the heat right before the rice is soft (should still be quite damp);
Add fresh coriander and stir gently;
Garnish it with a few bell pepper stripes and sprinkle with a few drops of lemon juice;
Serve fish and rice together with a green salad.