2 cups Sunwhite Calrose/medium grain rice, soaked and strained
1 kg hamour fish fillet, sliced thickly
1 cup vegetable oil
2 onions, cut into thin wedges
2-3 cups fish stock
1 cup flour
2 tablespoons fish spices or allspice
2 teaspoons cumin
2 teaspoons black pepper
2 teaspoons paprika
¼ cup roasted pine nuts
¼ cup roasted almonds
Heat 2 tablespoons of vegetable oil in a big saucepan and cook the onions over medium heat until it becomes golden brown. Sprinkle with 1 teaspoon of the fish spice mix and 1 teaspoon of cumin. Stir to coat.
Reserve some of the fried onion for garnishing.
Stir in the rice along with 1 tablespoon of the fish spice mix and 1 teaspoon of cumin. Stir gently to combine.
Pour in around 2 cups of the fish stock until the rice is covered. Bring to a boil. Lower the heat, cover the pan, and simmer on low heat for 20-25 minutes.
Season the fish fillets with salt, black pepper, paprika and cumin then toss in the flour.
Heat the oil and deep-fry the fish fillets on high heat until they are light golden and cooked well on both sides. Place the fish on paper towels to strain well.
Arrange the rice in a large serving dish and top it with the fried fish fillets.
Garnish with the reserved fried onions and the roasted nuts. Serve hot.