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.
