750 g/1 1/2
lb
whitefish fillets, skinned and cubed
Grated rind and juice of 1 lemon
Salt and freshly
ground
black pepper
30 ml/2 tbsp plain
(all-purpose) flour
120 ml/4
fl
oz/1/2 cup corn
oil
1 onion, chopped
225 g/8 oz/1 cup
long-grain rice
450 ml/2 cups fish stock
2.5 ml/1/2 tsp ground
cumin
A pinch of saffron
powder
50 g/2 oz/1/2 cup toasted pine
nuts
Method:
Put the fish in a
glass bowl. Add the lemon rind and juice and season
with salt. Leave to stand for 30 minutes.
Drain and
pat dry on kitchen paper. Season the flour with a
little salt and pepper and use to coat the fish.
Heat the oil in a frying pan (skillet) and fry (sauté)
the fish until lightly golden. Remove from the pan
with a draining spoon and drain on kitchen paper.
Add the onion to the pan and fry until golden. Put
the fish and onion in a flameproof casserole (Dutch
oven). Add the rice, stock, cumin and saffron.
Bring
to the boil and simmer for 10 minutes until the rice
has absorbed nearly all the liquid. Then reduce the
heat to as low as possible, cover and simmer very
gently for about 10 minutes until the rice is
tender.
Leave undisturbed for 5 minutes then turn
out on to a serving dish and sprinkle with the pine
nuts.
Fish and
Seafood Recipes - Arabian Sayadieh
