- Course: Main Course
- Skill Level: Advanced
- 1 Kg fish cut in pieces
- 1½ L Water
- 3 Large onions, chopped
- 2 Cups long grain rice
- 3 Tbsp oil
- 2 Tsp salt
- 1 Tsp pepper
- 1 Tsp cumin
- 2 Tbsp pine nuts, grilled (optional)
- Tarator Sauce:
- 1 Cup of fish stock
- 1/2 cup lemon juice
- 1/2 cup Al Wadi Al Akhdar tahini (sesame paste)
- Salt to Taste
Heat oil in a saucepan. Add the head of the fish (or a little piece of fish if using fillet), and 1 chopped onion. Cook for 5 minutes. Add the water, cumin, pepper and salt. Lower the heat and simmer for about 25 minutes.
Strain the stock and keep it.
In a large skillet, heat 2 tbsp oil. Put the rest of chopped onions and fry until brown. Remove the onions and set aside.
Add the pieces of fish, and season it with salt and cumin. Fry until cooked.
In a large pot, heat 4½ cups of fish stock. Bring to a boil.
Add the rice and cook on low heat, about 20 minutes.
To make the tarator sauce, mix all the ingredients together until smooth.
Serving Tip: In a large dish, layer the rice, top it with pieces of fish and decorate with fried onions. Serve with tarator sauce.
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