SHINE RICE AND SMOKED FISH WITH MANGO CHUTNEY || AN OLD GUYANESE DISH THAT TELLS MANY STORIES

smoked fish

🥗Healthier: grilled fish

💰Cheaper: canned fish

Canned fish is often less expensive and still provides protein.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: regular milk

Regular milk is more affordable but will alter the flavor.

mango

🥗Healthier: papaya

💰Cheaper: banana

Bananas are often cheaper and still provide sweetness.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: bell pepper

Bell peppers provide flavor without the heat.

Soak the smoked fish in water to boil on the stove until the water starts to boil.

Rinse the smoked fish before adding it to the shine rice.

Cut one white onion and one purple onion, using both for flavor.

Fry the onions in a pan until fragrant, adding most of the onion now and reserving some for later.

Add green pepper and some green onions to the pan and mix well, cooking for about two minutes.

Add washed rice to the pan along with thyme, salt, and black pepper, mixing everything together.

Add coconut milk to the rice mixture, followed by about 2 cups of warm water to ensure the rice cooks tender.

Cover the pot and let it cook, checking back later to add the smoked fish.

Prepare mango chutney by blending the green mango with garlic, pepper, and cilantro until smooth.

Taste the mango chutney for seasoning and adjust as necessary.

Check the shine rice, which should be bubbling and fragrant, then add the smoked fish to incorporate flavors.

Decide whether to leave the rice wet or let it dry out a bit more before turning off the stove.

Add any remaining seasoning to the rice and cover for about five more minutes before serving.

Plate the shine rice and add a generous portion of mango chutney on top, along with slices of avocado.

Cooking Techniques

Equipment Needed

Spice Level: