We're bringing an approachable level of spice to the table tonight with this barra and rice bowl. Steamed and fragrant with flavours of the Middle East and a touch of zestiness, you'll wonder where this one-dish hero has been all your culinary life.
Peel and finely slice onion into half-moons. Remove core and dice capsicum into 2cm pieces. Heat oil in a frypan over high heat. Add onion, capsicum and ¼ teaspoon salt flakes and cook for 4–5 minutes or until onion and capsicum start to caramelise. While vegetables are cooking, continue with step 2.
Dissolve stock cube in 310ml (1¼ cups) boiling water. Peel and crush garlic. Zest lemon. Rinse coriander, pick leaves from their stems and set aside, finely chop stems.
Add garlic, coriander stems, Not-So-Hot Harissa, tomato paste and lemon zest to pan and stir for 30 seconds or until fragrant.
Add rice and stock and stir gently to combine with onion mixture. Place fish on top and bring to a simmer over high heat. Cover with lid, reduce heat to low and cook for 17–20 minutes or until fish is cooked through and rice is tender. Set aside, covered, for 5 minutes to rest.
Once fish has rested and rice is tender, roughly chop remaining coriander leaves. Stir coriander through rice, breaking up fish into large pieces.
Cut lemon into wedges. Divide harissa rice and fish between bowls and serve with lemon wedges and yoghurt.