Raw Fish Pie with Onions and Rice

by Editorial Staff

Aromatic fish pie with rice and onions is made from yeast dough with raw fish and boiled rice.

Cook: 1 hour 40 minutes

Servings: 12

Ingredients

  • Fish fillet – 800 g
  • Rice – 1 cup (100-120g)
  • Onions – 1 kg
  • Vegetable oil – 100 g
  • Bay leaves – 5-7 pcs.
  • Salt – 1 tbsp
  • Ground black pepper – 1-2 pinches
  • Yeast dough – 1-1.2 kg
  • Flour – 1-2 tbsp

    To grease the cake:

  • Egg – 1 pc.

Directions

  1. Prepare rice and onion first. Rinse the rice, soak it in salted cold water for 1-1.5 hours. Then rinse it again and boil it in boiling, slightly salted water (1 teaspoon of salt) for about 15-20 minutes. (To make the rice white and crumbly, you need to pour it into boiling water, adding a little citric acid.)
  2. After the rice is ready, put it in a colander. Cool the rice.
  3. Peel the onion, wash and cut into thin half-rings.
  4. Burn vegetable oil in a deep frying pan put onions in it.
  5. Stirring gently simmer for 3-4 minutes over medium heat, but do not overcook.
  6. Mix the onion with the oil in which it was stewed with the prepared rice, add salt (about 1 teaspoon) and pepper to taste (1-2 pinches).
  7. Mix well.
  8. Prepare the fish 20-30 minutes before the preparation of the pie – preferably fatty. Cut the fish fillet into strips across the carcass 1-1.25 cm thick.
  9. Salt each strip a little on both sides (it will take 1-2 teaspoons of salt in total), pepper (1-2 pinches of pepper). Put on parchment corresponding to the size of the dough layer on the baking sheet and leave for 30-40 minutes. To evenly distribute the fat in the pie, the strips of fish should be laid so that the fat part alternates with the non-fat part.
  10. Divide the yeast dough in two. Roll out half of the dough, a little larger than a baking dish, adding flour as needed. The dough is approximately 1 cm thick.
  11. Spread the bottom layer of yeast dough on a baking sheet (see yeast dough), put half of the onion and rice filling on it, and add 2-3 bay leaves.
  12. Transfer the fish strips from the parchment to the rice and onion filling in the same order.
    The voids between the strips can be filled with small fillet pieces.
  13. Put 3-4 bay leaves and the rest of the onion and rice filling on the evenly laid fish so that it covers the entire surface.
  14. Roll out the second part of the dough into a layer. Cover the top with a second layer of dough (you can pinch the edges of the pie) and put the pie with fish and rice in a warm place for 20-30 minutes. Preheat oven to 200 ° C.
  15. Separate the whites from the yolk. Beat the egg yolk to grease the cake.
  16. Then brush the cake with whipped egg yolk.
  17. Heat the oven to 200 ° C and place the egg-greased pie in it on the middle shelf. Then reduce the heating to 190 ° C and bake the fish pie and rice for 40-45 minutes. If the heat in the oven is uneven, then after 20-25 minutes the baking sheet must be turned over with the other end and the cake must be baked at a temperature of 190 ° C for another 20 minutes.
  18. Put the finished fish and rice pie on a soft napkin and cover with a towel. In this case, the fish in the pie will “reach” and the crust will become soft.

Enjoy your meal!

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