Recipe by Annacia
I have not as yet tried this. I'm posting it for Zaar World Tour III. I'm not counting the time for cleaning the fish as most of us buy them pre-cleaned.
- 4 (12 ounce) whole fish, each about 12 oz
- 1 lemon, juice of
- salt, to taste
- fresh ground black pepper, to taste
- 3 garlic cloves, crushed
- 1 teaspoon ground cumin
- 2 medium onions, chopped
- 2 tablespoons oil
- 2 cups long grain rice
- 3 1⁄2 cups hot water
- oil (for frying, preferably olive oil)
- lemon wedge (to garnish)
- parsley sprig (to garnish)
Directions See How It's Made
- Scale and gut the fish and leave the heads on. ( well, you don't have to if you don't want to).
- Rinse and wipe dry.
- Rub surfaces and cavities with lemon juice, salt and pepper.
- Cover and leave aside for 30-45 minutes. Prepare the garlic and mix with the cumin.
- Gently fry the onions in oil in a deep pan for 15-20 minutes until very soft and golden.
- Wash rice, drain and add to onions.
- Stir over medium heat for 2-3 minutes, then add the hot water.
- Bring to a boil, reduce heat to low, cover pan and cook gently for 20 minutes.
- Make 3-4 deep slits on each side of the fish and fill slits with garlic-cumin mixture.
- Coat fish with flour and shallow fry in hot oil until golden brown and cooked.
- Remove fish and keep it hot.
- Add about 2 tablespoons of the oil in which the fish was cooked to the cooked rice. Stir through with a fork, cover pan and leave rice for 5 minutes.
- Pile rice on a platter, arrange fish on top and garnish with lemon wedges and parsley sprigs.