For the fish stock:

• Preheat the oven to 200°C.
• Put the carrot, leek, coriander, garlic, cumin, white pepper, bay leaves, and ginger on a baking try and place the fish bones on top. Cook in the preheated oven for 30 to 40 minutes, until browned.
• Bring 2½ litres (10 cups) of water to the boil.
• Remove the fish bones and vegetables from the oven and add to the boiling water, add 1 tbsp of caraway.
• Fry the onion in a frying pan until browned and add to the saucepan then leave simmering.

For the rice:

1. Soak the rice 4 minutes in cold water.
2. Heat the olive oil in a large saucepan and sauté onion and garlic.
3. Add 1½ litre (6 cups) of the fish stock over the onion and garlic.
4. Add the spices then the salt to taste and bring to the boil.
5. Rinse the rice and add to the saucepan, stir once, let it boil for a minute then reduce the heat to low, cover and cook for 30 minutes.

For the sauce:

1. Melt the butter in a pan and stir in the flour, cook for 30 seconds.
2. Add the rest of the ingredients and bring to the boil.

For the fish fillets:

1. In a bowl, mix the garlic, salt, ginger, cumin, white pepper, coriander, lemon and olive oil.
2. Cut the fish fillets into 7cm pieces and mix with the sauce.
3. Mix the flour and corn flour on a plate and cover the fish from all sides.
4. Pour 2 cm of vegetable oil in a frying pan with vegetable oil and deep fry the fish.

Assemble the dish:

1. Plate the rice on a large serving dish.
2. Arrange the fish fillets over.
3. Sprinkle the fried onion and toasted pine nuts on top and garnish with lemon slices.

Tip: Instead of deep-frying you can roast the fish in the oven at 170°C for 30 minutes. In this case only season the fish, do not flour it.