Egyptian Stuffed Fish with Rice
Ingredients
- 6 Egyptian fish
- 1 tablespoon salt
- 1 tablespoon cumin
- 1/2 teaspoon black pepper
- 10 cloves garlic, crushed
- 6 green bell peppers, cut in half
- Flour
Rice mixture
- 3 cups short-grain rice
- 1 cup corn oil
- 2 large onions, chopped
- 4 cloves garlic, crushed
- 1 tablespoon cumin
- 1 tablespoon salt
- 1 teaspoon turmeric
- 1/2 teaspoon black pepper
- 4.5 cups water
Preparation
Wash the rice well and soak it in water for 15 minutes.
In a plate, put salt, pepper, cumin, mix well, and rub inside and outside the fish.
Add the remaining spices and garlic, and stuff the fish. Place the bell pepper halves inside the fish.
Put flour in a plate, put the fish in the flour, and turn to coat completely.
In a deep skillet, heat the oil and fry the fish until golden brown.
In a pot, put the oil and heat well, then add the onion and stir until dark brown.
Add garlic, cumin, salt, pepper, and turmeric, and stir until the onion absorbs the cumin.
Add the rice and stir to mix. Add the water and let it boil strongly, then reduce the heat and let the rice absorb the water. Spread a little of the fish frying oil over the rice. Place the fish on top of the rice and leave for 30 minutes until cooked.
In a serving dish, put the rice, place the fish on top, and serve.
