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Fish with Rice

Origin: Syrian


* 3 lbs Fish (ling cod, king fish, perch)
* 1 cup Olive oil
* 2 Large onion, coarsely chopped
* 2 cups Uncooked rice, long grain
* 1 tbsp Cumin
* Salt and pepper to taste


Wash fish; salt inside and out. Let stand for 1 hour. Fry fish in olive oil and set in platter. Remove heads from fried fish and boil in 2 cups water on medium fire about 1/2 hour. Strain liquid.

Brown onions until golden brown in fish residue, adding more olive oil if needed. Add rice, cumin, salt, and pepper. Sauté rice with onions for a few minutes. Add strained liquid to measure 4 cups. Add water if additional liquid is needed. Cover and cook over medium heat for 20 minutes. Then simmer 10 additional minutes until rice is done.

Place on platter. De-bone fish and put over rice. Garnish with lemon wedges.

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