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Fish, Africa and overseas

Kalluun, Somali fried fish with rice

Kalluun is a Somali dish of fish marinated in lemon and cumin, pan fried, served with cinnamon rice and golden pan fried banana. This easy recipe for 4 people takes 45 minutes and costs about €3.00 per person. The key to success is letting the fish marinate for at least 15 minutes so the lemon and cumin really soak in.

Tonight we're packing our bags for Somalia with kalluun, fish marinated in cumin and fried, served with spiced rice and banana.

Kalluun, Somali fried fish with rice
Total time
45 min
Difficulty
Easy
Cost per person
€3.00
Calories per person
600 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring
The kids
They generally like it

Kalluun plays on a simple, effective contrast, crisp fish on the outside, tender inside, brightened by the lemon and cumin marinade. The cinnamon rice brings warmth and a touch of sweetness, while the pan fried banana softens the whole dish. It's a recipe that feels different without being complicated, a nice change from everyday breaded fish.

This is a good weeknight recipe when you want to try something new without a long cooking process. Kids generally love the pan fried banana and the fragrant rice, and the marinade stays mild despite the cumin. It also works well for casual guests, since the total cooking time stays short once the fish has marinated.

The ingredients

4 people

Fish counter

  • Hake fillets 700 g

Fruits and vegetables

  • Garlic 5 cloves
  • Lemon 2
  • Bananas 4
  • Onion 1

Pantry

  • Ground cuminoften in the pantry 2 tsp
  • Basmati riceoften in the pantry 300 g
  • Cinnamonoften in the pantry 1 tsp
  • Flouroften in the pantry 4 tbsp
  • Oiloften in the pantry 6 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Fish, Gluten

The step by step recipe

  1. Crush the garlic with the lemon juice, cumin, salt and pepper, then coat the fish fillets in this marinade. 15 min

    Use a dish rather than a bowl, the fish sits in the marinade better and holds together better.

  2. Cook the sliced onion in a tablespoon of oil with the cinnamon, then add the rinsed rice and twice its volume of salted water.

    Toast the rice for a minute in the oil before adding the water, it holds together better.

  3. Cover and cook the rice over low heat until the water is absorbed. 14 min

    Don't lift the lid, the steam finishes the cooking.

  4. Drain the fish, lightly flour it and fry it in hot oil, 3 minutes per side. 8 min

    Pat it dry with paper towels first, flour sticks better to dry fish.

  5. Cut the bananas into thick slices, brown them in the same pan and serve with the fish and rice. 5 min

    Use bananas that aren't too ripe, they hold their shape better in the pan.

Our tips to get it right

  • Pick firm hake fillets, they hold together better when frying and won't fall apart in the hot oil.
  • Heat the oil properly before adding the floured fish, otherwise the flour soaks up oil instead of turning crisp.
  • Cook the rice while the fish marinates, you'll save time and everything reaches the table hot at once.

The variations

  • Swap the hake for cod or sea bream, two firm white fish that hold up well to frying.
  • For a vegetarian version, replace the fish with eggplant slices marinated the same way, then fried.
  • To save time, cut the fish into smaller pieces before frying, this cuts the cooking time in half.

What to serve it with

  • A fresh tomato salad
  • Mint tea
  • Extra lemon wedges

Storage

Fried fish and rice keep for 2 days in the fridge in a sealed container, ideally stored separately. Reheat the fish in a pan rather than the microwave so it stays crisp. Freezing isn't recommended, fried fish loses its texture once thawed.

Questions about this dish

Can I prepare the marinade ahead of time?

Yes, you can marinate the fish up to an hour ahead in the fridge. Beyond that, the lemon starts to cook the flesh and changes its texture.

What can I use instead of hake?

Cod, sea bream or pollock all work well, just pick a firm white fish. Avoid delicate fish that tend to fall apart when fried.

Do I need a special flour to coat the fish?

No, plain all purpose flour works fine for this recipe. The key is a thin coating and patting the fish dry before flouring it.

Will kids who don't like spice enjoy this dish?

Yes, the cumin and cinnamon mellow out once cooked and aren't spicy. You can reduce the amounts slightly for an even milder version.

How long does it take to make a kalluun, Somali fried fish with spiced rice and banana?

Count 45 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a kalluun, Somali fried fish with spiced rice and banana?

About 600 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a kalluun, Somali fried fish with spiced rice and banana cost?

About €3.00 per serving, or €12.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, gluten. Always check the labels of the products you buy.

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