Easy African Catfish Fillets with Peas-and-Rice and Quick Pickled Red Onion
A balanced, lunchbox-friendly dish featuring mild African catfish paired with fluffy peas-and-rice and bright quick pickled red onion. This recipe is simple to prepare, offers clean flavors, and holds up well whether served warm or chilled. Ideal for meal prep, family lunches, or fast weeknight dinners.
Ingredients
- 600-700 g African catfish fillets about 4 medium fillets
- 1 tsp Salt, black pepper and garlic granules adjust to taste
- 300 g Basmati rice about 1.5 cups uncooked
- 150 g Frozen green peas
- 1 Large red onion thinly sliced
- 120 ml Apple cider vinegar
- 1 tbsp Sugar
- ½ tsp Salt for pickling
- Lemon wedges optional for serving
Instructions
Main Instructions
- Pat the African catfish fillets dry and season with salt, black pepper, and garlic granules. Let them rest for 10–15 minutes.
- Air fry the fillets at 200°C for 18–22 minutes, or bake in the oven at the same temperature for 22–28 minutes until the fish flakes easily.
- Rinse the basmati rice thoroughly. Cook with a 1:1.5 rice-to-water ratio. Add the frozen peas during the final minutes of cooking. Fluff with a fork.
- Combine sliced red onion with apple cider vinegar, sugar, and salt. Let rest for at least 20 minutes to lightly pickle.
- Assemble the plate with peas-and-rice, a cooked catfish fillet, and a portion of quick pickled red onion. Serve with lemon wedges if desired.
Notes
- Do not overcrowd the air fryer or oven tray to maintain a crisp finish.
- Store pickled onion separately to keep textures distinct.