Prepare rice

• Wash the rice under running water until the draining water runs clear.
• Peel and finely dice the onions.
• Heat the olive oil in a saucepan and fry the diced onion over a medium heat for approx. 5 - 10 minutes until golden brown.
• Add the harissa and spices and roast for another 2 minutes.
• Add the rice and mix well. The onions and spices should be well distributed in the rice. Fry the rice for 2 minutes and deglaze with water.
• Increase the heat and cook the rice for about 1 - 2 minutes. Then lower the heat to low and let the rice swell for about 15 minutes with the lid closed, stirring gently in between.
• Remove the lid from the pot and let the rice steam out.
• Fry the fish in a little olive oil or butter in a pan on both sides and season with a little salt and pepper.
• Toast the almonds briefly in a non-stick frying pan without fat on a high heat until they are golden brown. Then remove the almonds from the pan.
• Coarsely chop the coriander.
• Divide the rice between plates and serve with the fish. Alternatively, the fish can be shredded and folded into the rice. Garnish with almonds and coriander.