500g thick, firm, white fish fillets (tuna, trevally, flathead, jewfish) or
500g shelled green prawns, or a mixture of both
2 limes, juiced, plus extra to serve
2 garlic cloves, chopped
1 spanish onion, sliced
1 ginger, grated
2-4 long red chillies, chopped
1 red capsicum, sliced
5 tomatoes, roughly chopped
extra virgin olive oil
2 spring onions, finely sliced (reserve some to garnish)
3 cups fish or vegetable stock
salt and pepper
1 cup cooked black rice
1 bunch coriander, chopped (reserve some leaves to garnish)
Heat the olive oil in a deep large pan, add the spanish onion and then a clove of grated garlic, ginger and chilli. Include the capsicum and tomato into the pan and stir until cooked.
In a separate bowl, mix the fish fillets and prawns which have been cut into small bite-sized pieces, and marinate in the lime juice with one clove of chopped garlic.
Add the stock, fish and rice into the pan, and stir through. Taste and add salt and pepper if needed. Stir through the chopped coriander.
Place in a serving dish and squeeze over some extra lime juice. Sprinkle with the spring onions and extra coriander leaves.