1. Wash the fish and descale with the back of a sharp knife
2. In a wide non stick pan, brown the onions in the mild olive oil until golden. Set aside
3. In a bowl, soak the rice by covering with water and set aside

To prepare the fish

1. In a tray, mix together the flour, 1 teaspoon of salt and ¼ teaspoon each of the following: fish spices, cumin, black pepper, turmeric, paprika, 7 spice and ground coriander
2. Coat the fish in the flour spice mixture, adding some more oil if you need to, and fry in the pan you browned the onions in until crispy. Remove the fish and set aside

3. When the fish has slightly cooled, remove the flesh trying to keep good sized chunks intact. Keep the fish flakes to one side and add the skin, bones and fish-head to a pot

To make the stock

1. Add the cardamom pods, cinnamon stick and bay leaves to the fish bones, with half of the caramelised onions and add around 4.5 cups of boiling

2. Then add another teaspoon of salt and another ¼ teaspoon each of the following: fish spices, cumin, black pepper, turmeric, paprika and 7 spice
3. Bring the stock to the boil then simmer on low heat for around 45 minutes. Then pass the stock through a fine sieve

To make the rice

1. Drain the rice and add to a deep casserole dish (use the pan you fried the fish in if it is big enough). Drizzle on some mild olive oil and sauté for a few minutes and add the stock to cover

2. Bring to the boil and then reduce the heat to a low simmer, add the fish on top (except the two large fillets) and cover with a lid
3. Taste the simmering water and adjust the seasoning as necessary. Cook for around 20 minutes until the rice is done
4. As the rice is cooking, lightly toast the nuts in a non stick pan or in the oven until golden, careful not to burn them
5. Serve the rice on a large platter, add the fish on top including the large fillets, and garnish with the remaining onions and toasted nuts.