Recipe ingredients
- 1 fish, 1 kg, 32 oz, cleaned and fried or grilled, flaked, reserve head
- 1 1/2 cups vegetable oil
- 7 medium onions, roughly chopped
- 2 teaspoons salt
- 2 cups long grain rice, washed and drained
- 5 cups boiled water
- 1 tablespoon lemon juice
- A dash of white pepper and cumin
- 1/2 cup fried pine nuts
Recipe method
- Heat oil in a deep pot. Fry fish head until golden. Remove from oil.
- Fry onion until golden in 1/2 cup of the oil in which the fish head has been fried in.
- Add fish head, salt, cumin and pepper to onion.
- Cover with water. Cook on high heat until it boils.
- Lower heat to moderate and cook for 30 minutes.
- Remove the fish head. Strain stock.
- Add rice and lemon juice to stock. Bring to a boil.
- Lower heat and cook for 20 minutes.
- Serve rice in a platter.
- Garnish platter with flaked fish and pine nuts.
Other arab recipes:
Lebanese fish and rice recipe
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