Preparation time (min): 30
Cooking time (min): 60
Serves: 5

Ingredients

Fish Sauce
1 tablespoon vegetable oil
3 medium onions, thinly sliced
50 g raw fish
1 teaspoon cumin
1 teaspoon caraway
1 teaspoon ground cinnamon
1 teaspoon salt
2 bay leaves
2 cinnamon sticks
1/2 lemon
6 cups water

1 1/2  cup of long grain rice, soaked in water for 1/2 hour

1 tablespoon cornstarch
1/4 cup water
1 kg fish filet, grilled
3 tablespoon pine nuts, toasted

Method of Preparation

In a deep pan, heat oil, add onions and stir-fry until fully brown and crispy.
Remove half the onions and keep aside for later use.
Add 50 g fish to onions in pan and stir-fry for 3 minutes.
Add seasoning, lemon and water. Bring to boil.
Cover pan and cook over low heat for 30 more minutes, drain mixture.
Keep only the sauce aside.

In a large pan, stir-fry drained rice for 2 minutes.
Add 3 cups of hot fish sauce.
Cover pan and cook over low heat for 30 more minutes. (Rice should be brown in color).

Dissolve cornstarch in water.
Add to fish sauce and stir over low heat until mixture thickens.

In serving plate, put rice, add fish.
Garnish with pine nuts and remaining crispy onions.

Serve hot with fish sauce or lemon juice.

Tip: Prepare large amounts of fish sauce for later use in the same recipe. It can be kept in the freezer for 2 months.

Nutritional value per person

Energy (Cal): 510
Cholesterol (mg): 96
Fats (g): 12
Starch (g): 57
Proteins (g): 44
Fibers (g): 3