- Though it sounds typically Asian, this traditional dish is popular in many regions around the world with different additions to rice and fish. While Thai cuisine adds pineapples, Moroccan adds olive oil and saffron, and the Canadian version adds carrots
- 1½ Cups of AbuKass Rice
- 4 Whole fish (whitefish, pike, salmon or lake trout)
- ¼ Cup green onions, sliced
- ¼ cup vegetable oil
- 1 tsp. lemon peel, shredded
- 1 lemon, cut into wedges
- 2 tbsp. lemon juice
- 1 tsp. cinnamon, turmeric and chili powder
- ¼ cup parsley, chopped
- Salt & pepper as desired
- Black olives and raisins (if desired), chopped
- Cover tray in aluminum foil, cook in oven for at least 20 minutes. Mix butter, oil and lemon juice; brush half cooked fish with butter mixture. Bake uncovered for about 1 hour, brushing occasionally with oil and lemon mixture, until fish flakes tenderly.
- In a bowl, mix rice, green onions, lemon peel, cinnamon, salt and turmeric. Fill mixture into cavity of fish, close opening with wooden tooth picks then lace with string. Some choose to pour remaining rice mixture around fish.
- Preheat oven and start cleaning fish properly, remove heads.
Remove wooden picks and strings. Serve warm with lemon wedges, garnish with chopped parsley