Serves 4; Cooking time 1 hour
* 4 whole fish, each about 12 oz.
* juice of one lemon
* 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
* 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.
Last Updated: June 6th, 2011