Clean the fish (better to take the fillets) cut into small pieces, sprinkle with spices for fish and chopped onion, put in a cool place for 1-2 hours to marinate. Then slightly fry the fish until half done (until Golden brown, the fish is not collapsed with further cooking).

The rice thoroughly washed and put in strainer to drain liquid. An onion cut in half, then slice and fry in vegetable oil until light Golden color on low heat. Then add spices for fish fry for 20-30 seconds and add the prepared rice and fry for another 1-2 minutes. Then about half of the rice aside in a bowl and the remaining rice, put the fish on top of the fish to sleep had been delayed rice (in principle, it is possible the fish just lay on the bottom of the pan and fill with prepared rice). Pour 2-2,5 tbsp. of water to the rice was covered with water at 3 cm, add salt and bouillon cube (optional).

Cook on high heat without a lid until the water evaporates from the surface of the rice, then reduce heat, cover and simmer on very low heat. Periodically check the rice for readiness and, if necessary, add water. The top layer of rice, lightly stir, so it's roasted, but the rice not to interfere. Once the rice is ready, put the saucepan under a pillow or blanket for 10-15 minutes to let the rice "arrived". Then cover the pan with a large dish and flip onto a plate.