Ingredients ½ 1× 2× 3×

• 1 kg hammour, sea bass or white fish fillet
• 3 cups basmati or Egyptian rice
• 4 large onions, thinly sliced
• 1 tablespoon ground cumin
• 1 teaspoon dried coriander and black pepper
• Juice of 2 lemons and 4 garlic cloves, crushed
• Flour to coat the fish and plenty of oil for frying
• Fried nuts (pine nuts and almonds) to garnish

Instructions

1. Season the fish with the crushed garlic, cumin, coriander, salt and lemon juice and leave for 20 minutes
2. Heat ½ cup oil in a pot, add the onions and stir constantly over medium heat until a deep, dark brown
3. Pour 4 cups of boiling water over the browned onions and boil for 10 minutes until the broth turns a rich brown
4. Strain the broth or blend it with a stick blender until smooth, then return it to the pot and adjust the salt and cumin
5. Add the washed, drained rice to the boiling brown broth and cook over low heat until fully absorbed
6. Coat the fish in flour and fry in hot oil until the crust is golden and crisp and the inside cooked
7. Spoon the fluffy brown rice onto a serving platter and arrange the crisp fish on top
8. Garnish with fried pine nuts, almonds and parsley and serve with tahini and lemon