Rice porridge with pike perch in fish broth

Rinse the rice, soak for 1 hour.

Peel the garlic, wash it, and pass it through a garlic press.

Wash the carrot, peel it, and cut it into strips.

Peel the onion, wash it, and cut it into rings.

Rinse the pike perch fillet, cut into portion-sized pieces, sprinkle with onion, garlic, salt, and spices, and place in a cool place to marinate for 2 hours.

Fry pieces of fish in heated vegetable oil until golden brown, remove and set aside.

Fry the onion rings until golden, remove and set aside, then add the carrot to the pan, fry, and add the onion.

Pour in the fish broth, add rice, and cook for 30 minutes.

Season the cooked porridge with salt and spices.

Place the fried fish on the rice, turn off the heat, cover the pot with a lid, and let it sit for 20 minutes.