2 cups Spekko India Gate Basmati Rice
3 cups fish stock or water
1 Tbsp Baharat spice mix
1 dried lime leaf
1 cinnamon stick
T Tbsp sultanas

For the Baharat spice mix
4 tsp black peppercorns
3 tsp coriander seeds
1 tsp cardamom seeds
1 tsp nutmeg
6 tsp paprika

For the crispy caramelised onions
3 onions, finely sliced
2 Tbsp olive oil
1 tsp cumin

For the fish
4 x 125 g portions white fish (hake or kingklip)
1 Tbsp flour
Salt and pepper
3 Tbsp olive oil
2 Tbsp butter
Juice of 1 lemon

For the garnish
1⁄2 cup almonds or roasted pine nuts, roasted
Fresh micro herbs

1. First make the Baharat spice mix. Heat the peppercorns, coriander seeds and cardamom in a pan and light roast until the flavours develop.

2. Crush in a spice grinder or with a pestle and mortar. Add the paprika and nutmeg.

3. Make the caramelised onions: Heat the oil in a pan over a medium heat and slowly fry the onions until crispy. In the last 2 minutes, add the cumin. Drain on kitchen paper.

4. To cook the rice: First soak the Basmati for 1⁄2 hour. Drain.

5. Heat the fish stock and 1 tablespoon of the prepared Baharat spice (keep the remainder in the fridge for later use). Add the rice, lime leaf, cinnamon stick and sultanas. Bring to the boil and simmer until the water has evaporated. Remove the lime leaf and cinnamon stick.

6. To cook the fish: pat the fish portions with paper towel until dry. Season on all sides with the flour, salt and pepper. Heat the olive oil in a pan over a medium-high heat. Place the fish pieces top side down and cook for 3-4 minutes. Carefully flip them over, add the butter, and cook for a further 3-4 minutes, spooning the butter over the fish as it cooks. Squeeze over the lemon and keep warm while plating.

7. To serve: Mix about 2 thirds of the crispy onions into the rice. Adjust the seasoning if needed. Divide between 4 individual bowls. Top each with the rest of the onions and the toasted almonds or pine nuts, top with the perfectly cooked fish and garnish with micro herbs.