Method                    
Heat a deep cooking pan over high heat and add oil, dry lemon, bay leaf, cinnamon stick, and onion with the skin.                    
Cook the onion until it becomes brown. Add garlic, cinnamon powder, cumin powder, salt, Cajun spices, and chili flakes and sauté.                    
Add water and bring to a boil. Let it boil for 15 minutes.                    
Strain the stock to remove the vegetables, return the clear stock to the pan, and add rice. Cook for 20 minutes or until the rice is done.                    
In a mixing bowl, season the fillet fish with salt, pepper, garlic powder, Cajun spices, cumin, and coat with flour.                    
In a pan with deep hot oil, fry the seasoned fillet fish until crispy.                    
Remove the fish from the oil and toss it in sweet chili sauce.                    
Plating: Scoop the cooked rice into a bowl and invert it in the middle of a serving plate to form a dome-shaped mound. Place the crispy fish fillet on top of the rice. Garnish with fresh parsley and a sprinkle of Cajun spices.                    
 

Ingredients

• 500g Basmati Rice
• 2 Pieces Bay Leaf
• 2 Pieces Dry Lemon
• 50g Cinnamon Powder
• 1 Piece Cinnamon Stick
• 5g Cumin Powder
• 5g Salt
• 2 Pieces Fish Stock Cube
• 120ml Water
• 30ml Sunflower Oil
• 100g Onions with Skin
• 5g Garlic
• 70g Flour
• 5g Pepper
• 5g Cajun Spices
• 5g Garlic Powder
• 2g Chillie Flakes
• 50g Sweet Chilli Sauce
• 200g Nile Bruch - Fish Fillet