Egyptian Sayyadiah - Fish With Rice

Ingredients

• 4 (12 ounce)  whole fish, each about 12 oz
• 1 lemon, juice of
• salt, to taste
• fresh ground black pepper, to taste
• 3 garlic cloves, crushed
• 1 teaspoon ground cumin
• 2 medium onions, chopped
• 2 tablespoons oil
• 2 cups long grain rice
• 3 1/2 cups hot water
• flour
• oil (for frying, preferably olive oil)
• lemon wedge (to garnish)
• parsley sprig (to garnish)

Directions

1. 1

   Scale and gut the fish and leave the heads on. ( well, you don't have to if you don't want to).

2. 2

   Rinse and wipe dry.

3. 3

   Rub surfaces and cavities with lemon juice, salt and pepper.

4. 4

   Cover and leave aside for 30-45 minutes. Prepare the garlic and mix with the cumin.

5. 5

   Gently fry the onions in oil in a deep pan for 15-20 minutes until very soft and golden.

6. 6

   Wash rice, drain and add to onions.

7. 7

   Stir over medium heat for 2-3 minutes, then add the hot water.

8. 8

   Bring to a boil, reduce heat to low, cover pan and cook gently for 20 minutes.

9. 9

   Make 3-4 deep slits on each side of the fish and fill slits with garlic-cumin mixture.

10. 10

    Coat fish with flour and shallow fry in hot oil until golden brown and cooked.

11. 11

    Remove fish and keep it hot.

12. 12

    Add about 2 tablespoons of the oil in which the fish was cooked to the cooked rice. Stir through with a fork, cover pan and leave rice for 5 minutes.

13. 13

    Pile rice on a platter, arrange fish on top and garnish with lemon wedges and parsley sprigs.