Black Rice Fish Recipe
August 20, 2013
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.
Are you a black rice convert? How do you like to eat it?
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