Wednesday, October 24, 2012



Serves 4; Cooking time 1 hour

* 4 whole fish, each about 12 oz.

* juice of one lemon

* salt

* freshly ground black pepper

* 3 cloves garlic, crushed

* 1 teaspoon ground cumin

* 2 medium sized onions, chopped

* 2 tablespoons oil

* 2 cups long grain rice

* 3 1/2 cups hot water

* flour

* oil for frying ( preferably olive oil)

* lemon wedges and parsley sprigs for garnish

1. 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.

2. 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.
3.  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.
4. Remove fish and keep it hot.
5. 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.
6. Pile rice on a platter, arrange fish on top and garnish with lemon wedges and parsley sprigs.

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