When cooking fish, most people cook the fish separate by frying - this is to avoid a strong fish aroma, this method is two phased to fry the fish to get crispy but finish in the oven to still keep it juicy. The Faskar fish is also regarded as sustainable for the time being as it has not yet been overfished. Be more sustainable this Ramadan!
Ingredients
Prepare the Fish:
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Onions sliced 2.5 kg
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Whole fish, Roar dressed and washed 4 kg
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Fish sauce 15 ml
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Ground Cumin 10 g
Prepare the Rice:
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Rice, basmati rinsed twice and soaked for 10 min 750 g
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Dried lemon 20 g
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Water 1.4 l
Presentation:
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Pine nuts toasted 10 g
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Almond slices toasted 10 g
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Parsley chopped 5 g
Preparation
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Prepare the Fish:
- Heat the oil and sauté the onions slowly till brown. Remove, drain on paper towel and set aside.
- Fry off the fish in the same oil till almost cooked through, remove from oil and season with the Knorr Professional Crispy Coating Mix Marinade, fish sauce and cumin, place in baking tray and reserve till rice is almost cooked.
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Prepare the Rice:
- Heat the Rafhan Corn Oil, add the rice to heat up in the oil.
- Then add dried lemons and Knorr Professional Crispy Coating Mix Marinade and stir gently so not to break up the rice.
- Add Knorr Professional Chicken Soup Stock and water, bring to a boil, lower to a simmer for 10 min, then cover with a lid and steam till cooked through.
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Presentation:
- Pre-heat the oven to 180°C and finish baking the fish.
- Mix the Knorr Professional Lime Seasoning with water and drizzle over the fish.
- Plate the rice, top with the fish the garnish with nuts caramelized onion and parsley.
