Sort out and wash rice, boil in until ready and cast in a colander.

Peel and dice onion, fry in little preheated vegetable oil until light-golden. Add bouillon and rice, season with salt and poach for 2-3 minutes.

Cut fish fillet into small pieces, season with salt, sprinkle with lemon juice and let stay for 2-3 minutes. Dip the marinated fish pieces in cream, bread in flour and deep fry until golden-brown and crisp.

Peel bananas, cut into circles 1/5 inch (0.5-0.7 cm) thick and deep fry for 1-2 minutes.

Garnish the dish with fried bananas when serving, serve rice as side-dish. Serve tomato juice separately.