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Prepare the Fish:

  • Corn oil 250 ml
  • Onion, thinly sliced 2.5 kg
  • Whole fish, Faskar dressed and washed. 4 kg
  • Cumin, ground 10 g

Prepare the Rice:

  • Corn oil 30 ml
  • Rice, basmati rinsed twice and soaked for 10min. 400 g
  • Knorr Fish Stock Powder (6x1.1Kg) 15 g
  • Dried lemon 20 g
  • Water 700 ml

Presentation:

  • Water 40 ml
  • Parsley, leaves only, no stems, chopped 5 g
  1. 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 Chicken Shawarma Marinade and cumin, place in baking tray and reserve till rice is almost cooked.
  2. Prepare the Rice:

    • Heat the corn oil, add the rice to heat up in the oil then add Knorr Fish Stock Powder, dried lemons and Knorr Chicken Shawarma Marinade and stir gently so not to break up the rice.
    • Add the water and bring to a boil, lower to a simmer for 10 min, then cover with a lid and steam till cooked through.
  3. Presentation:

    • Pre-heat the oven to 180°C and finish baking the fish.
    • Mix the Knorr Lime Seasoning with water and drizzle over the fish.
    • Plate the rice, top with the fish the garnish with nuts caramelized onion and parsley.
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