For the crispy rice cake
2 cups Spekko Basmati Extra Long Grain White Rice, rinsed and soaked
3 Tbsp vegetable oil
4 saffron threads
1 tsp sweet paprika

For the fish
½ cup sweet paprika
2 cups canola oil
4 cloves garlic, quartered
1 bunch fresh coriander, stems and leaves chopped and kept separately
2 red peppers, finely diced
3 dried red chillis
1 kg thick hake fillets
1 - 2 preserved lemons, cut into small pieces
Salt
Black pepper

For the saffron water
1 Tbsp saffron threads
1 cup boiling water

To garnish
Fresh coriander
Lemon wedges

1. Make the rice:
   In a large pot, bring 4 cups of water to a rapid boil over high heat. Stir in the rice with 1 teaspoon of salt. Reduce the heat to medium-low, cover, and cook for 9 minutes. The rice should not be fully cooked or the water fully absorbed—just about halfway there.
   Spoon the rice into a fine mesh sieve over a large bowl and allow it to drain completely.

2. Prepare the crispy rice cake:
   Heat a large saucepan over medium-high heat. Add the vegetable oil, saffron threads, and sweet paprika. Stir with a wooden spoon until the oil begins to sizzle.
   Carefully spoon in the rice, pressing it into the base of the pan to form a ‘rice cake’. Reduce the heat to medium, place a few pieces of paper towel over the rice, and cover the pan. Cook until the rice is nicely browned and crispy, about 15-20 minutes, make sure not to burn.
   Once ready, uncover the pan and allow the rice cake to cool for a few minutes.
   Remove the paper towel. Invert a large plate over the top of the pan, then flip the plate and pan together. Carefully lift off the pan and set the rice cake aside.

3. Make the paprika oil for the fish:
   Put the sweet paprika and canola oil in a jar and shake well until blended. Set aside.

4. Prepare the saffron water:
   Crumble the saffron into the boiling hot water, stir, and set aside.

5. Marinate the fish:
   Heat ¼ cup of the paprika oil in a large pan. Add the garlic, coriander stems, red peppers, and dried chillis. Stir well, then remove from the heat.
   Add the fish fillets, preserved lemon, and a pinch of salt and pepper to the pan. Pour 3 tablespoons of the saffron water over the fish and rub the marinade into the fillets with your hands.
   If you have time, cover and refrigerate the fish to marinate for 1 hour.

6. Cook the fish:
   After marinating, return the pan to the stovetop over medium-high heat. Cover and cook for 10 minutes.
   Reduce the heat to low, sprinkle the chopped coriander leaves over the fish, and cook uncovered for a further 10 minutes. The dish should be bright and bubbly.

7. Reheat the rice cake:
   Preheat the oven to 150°C. Reheat the rice cake in the oven until hot.

8. Assemble and serve:
   Once the rice cake is hot, place it on a serving platter and top with the fish and some of its cooking sauce. Garnish with fresh coriander and serve with lemon wedges.