Ingredients:
• 2 Chicken stock cubes (dissolved in 3 cups of hot water)
• 4 white fish fillets (Cod or Haddock)
• 3 tbsp – seasoned flour to coat the fish
• 2 tbsp – oil, for deep-frying
• 2 tbsp – Pine Nuts
• 3 onions, sliced
• 2 cups – rice, rinsed
• 1/2 tsp – Turmeric
• 1/4 tsp – mixed spices
• 2 Chicken stock cubes (dissolved in 3 cups of hot water)
• 4 white fish fillets (Cod or Haddock)
• 3 tbsp – seasoned flour to coat the fish
• pepper to taste
• salt to taste
Method:
- Heat the oil in a deep pan and fry the pine nuts till brown.
- Remove nuts from the oil and keep aside.
- Add the onions to the same pan and fry till brown.
- Add the rice, turmeric, spices, salt, pepper and stir till the rice is well-coated with oil.
- Add the chicken stock, boil and then lower the heat.
- Cover the pan and simmer for 20 minutes.
- Meanwhile, coat the fish with the seasoned flour and deep fry.
- When the rice is cooked, add the pine nuts and stir gently.
- Empty the rice in a flat dish, and arrange the fish on top.
- Serve with mixed salad and tahini sauce.