Fish kabsa (kabsa samak)

Instructions

1. Rinse the rice until the water runs clear, then soak it for 20 minutes.
2. Season the fish slices with salt, turmeric, lemon and a little pepper, then pan-fry them for 3 minutes per side. Set aside.
3. In a large pot, fry the sliced onions in the oil until golden brown.
4. Add the crushed garlic, tomato paste and diced tomatoes, then let reduce for 5 minutes.
5. Stir in the spices, then the drained rice and stir for 2 minutes to coat it.
6. Pour in the hot water or stock, adjust the salt and bring to a boil.
7. Cover and cook over very low heat for 18 minutes until all the liquid is absorbed.
8. Arrange the fish slices on the rice, cover and rest for 5 minutes off the heat, then serve hot.