Products Needed:
1 1/3 lb (600 gm) hake fillet
1 cup rice
2-3 onions
2 cups chicken stock
1 lemon juice
3-4 tbsp heavy cream
4 tbsp wheat wheat flour
4 tbsp hot tomato sauce
4 vegetable bananas
1 quart (1 litter) vegetable oil
salt to taste
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Directions: 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.
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