1/2 cup water
2 tablespoons tomato paste
6 garlic cloves
1 large white onion, diced
2 cups rice (soak it the required mount of time)
3 cups water
1 vegetable bouillon cube
1/2 tablespoon arabic mixed spice (Baharat)
sea salt & freshly ground black pepper, to taste
4 tablespoons butter
1/4 cup pine nuts, toasted in a dry frying pan
1/4 cup fresh cilantro
In a large pan on medium heat add butter, onions and garlic; cook until tender. Add Arabic spice mix, mix well. Carefully add fish and allow to cook halfway on each side until lightly pink-white. About 1 minute or less on each side. Remove fish/onion mixture and set aside. Add tomato paste and bullion cube to pan, cook a little then add rice and water. Carefully place fish mixture on top. Raise heat to high and allow to come to a full boil, cover and reduce to low. Allow to cook until rice and fish are thoroughly cooked. Depending on the thickness of the fish fillets and the rice type, adjust timing. Once done, arrange fish kabsa on a serving platter and decorate top with cilantro and pine nuts.