ºìÌÒÊÓƵ¸ßÇåappÏÂÔØ

Preparation

1. Thaw fish. Dice the onion.
2. In a medium-sized pot add 2 teaspoons oil and sauté the onion.
3. Once onion is browned, but not burned, add rice, 2 cups water, 1/2 tea spoon cumin and 1/2 teaspoon black pepper.
4. Cook covered for about 20 minutes on medium-low heat.
5. In a bowl, add flour, 1 teaspoon cumin, 1 teaspoon black pepper and salt-free seasoning and mix well.
6. Heat remaining oil in a skillet or fryer. Dry thawed fish with a paper towel to remove all excess water. Dip the fish in the flour mixture and fry in hot oil.
7. Serve hot fish with seasoned rice.