2 lbs firm whitefish fillets
1 tsp kosher salt
1/2 tsp white pepper
1 tsp turmeric
Oil for frying
Squeeze juice of lemon over the fish. Sprinkle the salt, pepper and turmeric on the fish.
Warm oil in a large skillet over medium heat, then add the fish and fry until golden brown. Place fish on a dish and set aside.
3 cups basmati rice
4 1/2 cups cold water
2 tsp salt
1/4 cup extra virgin olive oil
In a heavy pot, soak the rice for 10 minutes, then rinse well.
Add the water, salt and olive oil, then bring to a boil over high heat, stirring occasionally.
When all the water has boiled away, remove from heat and place lid on the pot.
1/3 cup extra virgin olive oil
5 medium onions, cut into 1/4 inch round slices
1 tsp sugar
1/2 tsp salt
1 tsp curry
6 large tomatoes, cut into 1/4 inch round slices
Warm oil in the large skillet over medium heat. Add the onions, sugar and salt, then sauté about 5 minutes until the onion has caramelized.
Layer the tomatoes over the onions, then add half the cooked rice over the tomatoes.
Layer the fish and onions over the rice and top with the remaining rice.
Cover the skillet, lower the heat and allow to steam for half an hour.
Place a large serving platter over the pot and carefully flip the pot over.
The Im’tabak should look like an upside down layer cake.