Submitted by: Madame Fahimeh | Date Added: 4 Aug 2009 Listed in: Lebanese Fish . . . . . yield: ? active time: ? total time: ?
. . . . . added by: Madame Fahimeh cuisine: ?
Ingredients
• 1 fish 1 kg, cleaned and fried or grilled, flaked (reserve head)
• 1 1/2 cups vegetable oil
• 7 medium onions, roughly chopped
• 2 tspn salt
• 2 cups long grain rice, washed and drained
• 5 cups boiled water
• 1 tbls lemon juice
• a dash of white pepper and cumin
• 1/2 cup fried pine nuts
Preparation
• Heat oil in a deep pot.
• Fry fish's head until golden.
• Remove from oil.
• Fry onion until golden in 1/2 cup of the oil in which the fish's head has been fried in.
• Add fish's 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's 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.
Additional Notes
Its a good idea to have multiple pans going at one time to make the cook ... otherwise the 2 hours could turn into a half a day. :)
