Ingredients
- White fish fillet pieces1 kg
- Medium-sized chopped onions3 pieces
- Pine nuts75 grams
- Long-grain rice400 grams
Ground cumin1 teaspoon
Ground Cinnamon1 teaspoon
Water875 ml
Lemon Juice2 tablespoons- Maggi chicken broth cubes3 cubes
Olive oil4 tablespoons
Steps
- 1
Heat the oil in a large non-stick pot and fry the fish fillet pieces on both sides until they turn golden brown. Then remove from heat and set aside.
10 minRequired Tools:
Pot - 2
Add the onions and pine nuts to the pot and stir the mixture over medium heat for 10 minutes or until the onions turn dark brown but not burnt.
10 min - 3
Add the rice, ground cumin, and ground cinnamon and stir the mixture for one minute. Then add the water, lemon juice, and Maggi chicken broth cubes and bring the mixture to a boil.
1 min - 4
Carefully place the fish fillet pieces in the pot over the rice, then cover the pot and let the fish simmer on low heat for 25 minutes or until the rice is well cooked.
25 min - 5
Gently remove the fish fillet pieces from the pot, then place the rice on a serving plate and put the fish fillet on top of the rice.
5 min - 6
Garnish the dish with fried onions, fried pine nuts, and lemon wedges.
5 min
Nutrition Facts
Ground cuminper 100gGround Cinnamonper 100gWaterper 100gLemon Juiceper 100gOlive oilper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.