How to Make Grilled Fish with Spiced Rice & Tomato Sauce

This grilled fish plate is a bold, vibrant, flavor-packed meal inspired by African-style comfort cooking. Smoky, well-seasoned fish pairs beautifully with aromatic vegetable rice, a rich tomato-pepper stew, and creamy coleslaw for freshness and crunch. Each component brings its own layer of warmth, spice, and texture, creating a perfectly balanced dish. Whether for a weekend treat, a family dinner, or a special gathering, this plate delivers a satisfying, complete meal that feels both homely and exciting.

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Ingredients

For the Grilled Fish

• 1 whole fish (tilapia or your choice), cleaned
• 2 tbsp oil
• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tsp ginger powder
• 1 tsp black pepper
• 1 tsp cayenne or chili powder
• 1 tsp salt
• 1 cube seasoning (optional)
• Lemon wedges (for serving)

For the Spiced Veg Rice

• 1 cup basmati rice
• 2 cups water or broth
• 1 tbsp butter or oil
• ¼ cup diced carrots
• ¼ cup diced bell peppers
• 2 tbsp peas (optional)
• Salt to taste
• ½ tsp turmeric or curry powder (for color)

For the Tomato Stew

• 2 tomatoes, blended
• 1 small onion, chopped
• 1 tbsp tomato paste
• 1 garlic clove, minced
• ½ tsp paprika
• ½ tsp chili powder
• Salt to taste
• 1–2 tbsp oil

For the Coleslaw

• 1 cup shredded cabbage
• ¼ cup shredded carrots
• 2 tbsp shredded purple cabbage
• 2 tbsp mayonnaise
• 1 tsp lemon juice
• Salt & pepper to taste

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Instructions

1. Prepare the Grilled Fish

1. Mix oil with paprika, garlic, ginger, pepper, chili, and salt.
2. Make shallow cuts on the fish and rub the marinade all over, including inside.
3. Let it rest for 20–30 minutes.
4. Grill in a pan, oven, or air fryer until crispy and cooked through (about 8–10 minutes per side).

2. Cook the Spiced Veg Rice

1. Heat butter or oil in a pot.
2. Add carrots, peppers, and peas; sauté for 1–2 minutes.
3. Add rice, turmeric/curry powder, and salt. Stir well.
4. Pour in water/broth, cover, and cook on low until fluffy.

3. Make the Tomato Stew

1. Heat oil in a pan.
2. Add onions and garlic; sauté until fragrant.
3. Add blended tomatoes and tomato paste.
4. Add paprika, chili powder, and salt.
5. Simmer until thick and glossy.

4. Prepare the Coleslaw

1. Combine cabbage, carrots, and purple cabbage in a bowl.
2. Add mayo, lemon juice, salt, and pepper.
3. Mix gently until creamy.

5. Assemble the Plate

1. Place a mound of spiced rice.
2. Add a generous spoon of tomato stew.
3. Place grilled fish beside it.
4. Add a scoop of coleslaw on the top.
5. Serve with lemon wedges for brightness.

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Chef’s Tips

• Slash the fish deeper for better marinade penetration and crispier skin.
• Use broth instead of water for richer rice flavor.
• Let tomato stew cook low & slow to remove acidity and deepen flavor.
• Add a drop of honey to the stew if you want a sweeter balance.
• Chill the coleslaw for at least 20 minutes before serving for better texture.