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Black Rice Fish Recipe

Crazy Water Black Rice and Fish

 Crazy water black rice and fish

Have you discovered Black Rice? Yes? Have you tried Crazy Water?

We discovered Crazy Water on our recent trip to Italy.  Crazy Water Fish was served to us as part of our welcome dinner on our first night on the Amalfi Coast. Crazy water has a luscious richness from the tomatoes,  it is a little salty from the capers, and with the garlic and parsley – so so so very Italian.

Our hostess, Chef Carmen advised us to avoid ordering it on restaurant menus in popular tourist locations as it can be served to disguise an old fish. This is obviously not what the cooking school was doing! We all loved it and requested that she teach us how to make it in our  cooking class.

Black rice adds so much interest to the plate, for the color it lends but also for the lovely nutty flavor and firm texture. I prefer it to quinoa as it is less grainy. It feels like it adds something to the meal. My kids also managed to get it in their mouths instead of all over the kitchen floor, which is where the quinoa ends up.

I have tweaked Chef Carmen’s Crazy Water Fish to make Crazy Water Rice served with steamed fish. I also added olives to the craziness. Olives were not an ingredient that featured in the original Italian recipe. The rice was made in my Kambrook Rice Cooker. The fish may also be cooked in the rice cooker using the steamer tray, or in the oven if preferred.

Crazy Water Black Rice and Fish
Prep time
Cook time
Total time
Black Rice Fish Recipe. Based on a recipe for Crazy Water Fish learnt at cooking school on the Amalfi Coast. Fresh healthy Italian flavors.
Recipe type: Main
Cuisine: Italian
Serves: 4
  • 2 cups black rice
  • 1 tablespoon oil
  • 2 garlic cloves
  • 2 cups black rice
  • 1 and ½ cups passata
  • 1 and ½ cups fish stock
  • 1 tablespoon capers
  • ⅓ cup olives - pitted
  • fresh parsley leaves
  • pinch salt
  • 400 grams fish - I used snapper
To Serve
  • Asian greens or vegetables of choice
  1. Add the oil and garlic to the pan and cook for 3 minutes
  2. Add the rice and stir to coat
  3. Add the passata, stock and capers and smooth to ensure that it is evenly spread in the pot
  4. Cook for 30-35 minutes
  5. Set the oven to warm to 170 degrees
  6. Add the olives to the rice and stir
  7. Leave the rice on Warm function for 10 minutes add the parsley prior to serving
  8. While the rice is sitting on warm bake the fish in the oven
  9. Serve the fish on the rice with vegetables of choice
If you want to cook the fish in the rice cooker, add it to the steam tray 5 min prior to the end of the cooking time and leave in during the 10 min it is sitting on Warm.
Use even sizes of fish to ensure even cooking

 Are you a black rice convert? How do you like to eat it?

What to hear more about what is happening in my kitchen and garden?


*I was gifted my rice cooker by Kambrook but was not required to write this post. I enjoy cooking with it! Simple 🙂




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