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Smoked marlin Jollof rice


  • Heat 100 ml water in a heavy-bottomed pot and add the rice, fish, chopped vegies, palm fruit oil, harissa and African sauce. Combine well and bring to the boil.
  • Then add the remaining water, turn down the heat, cover and gently simmer for about 30-45 mins until the rice and vegies are tender. Taste for seasoning.
  • nb. Any cooked seafood or meat can be used instead of the marlin.
  • Kunle Adasur, Melbourne chef


  • 200 ml cold water
  • 2 cups long grain rice
  • 500 gm hot smoked marlin, cubed
  • 2 medium carrots, chopped
  • 2 celery sticks, including the leaves, chopped
  • 1 medium onion, finely chopped
  • 2 medium red capsicums, cored, seeded & chopped
  • 2 ripe red tomatoes, chopped
  • 100 ml pure palm fruit oil
  • 2 tbsp harissa
  • 1 jar African (or good quality tomato cooking) sauce

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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