Ingredients
For the fish:
- 500g fish fillets (eg Snapper or Hoki)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Olive oil for pan frying
For the rice:
- 4 large onions, chopped
- 1 teaspoon cumin
- 2 cups basmati rice
- 1 teaspoon salt
- Freshly ground black pepper to taste
- 1/4 cup olive oil
- 1/2 cup halved almonds, toasted
Tahini Sauce (taratour):
- 1/2 cup tahini
- 1/4 cup lemon juice
- 1/4 cup water
- 2 crushed garlic
- Pinch of salt
- Pinch of paprika
Method:
For the tahini sauce:
- In a bowl add the crushed garlic, salt, lemon juice, tahini & water.
- Whisk well it will look clumpy at first but that's normal keep whisking until it resembles thin cream consistency.
- Add more water if needed to reach desired consistency. Add parsley, paprika & set aside.
For the rice:
- In some olive oil cook the chopped onions stirring occasionally until they start to caramelise. They should be dark brown but not burnt so make sure to keep an eye on it.
- Add 4 cups of water & simmer on medium for around 15 minutes. Add a sieve over a large bowl & drain onion stock through the sieve, pressing down on the onions to extract maximum flavour. Discard the onions.
- To cook the rice return the stock to the same pot along with the basmati rice, salt, pepper & cumin. Bring to the boil. Adjust the heat to low, cover & cook for 18 minutes.
- While the rice is cooking, prepare the fish fillets.
For the fish fillets (topping):
- Combine the flour with the seasonings & place in a plate.
- Coat each fillet into this mixture on both sides.
- Pan fry in some olive oil on medium/high on both sides until fully cooked & golden.
When rice is done, fluff with a fork & spread onto a serving dish. Arrange fish fillets over the rice or alternatively flake the fillets over.
Garnish with toasted almonds, fried shallots & parsley.
