Hake from dry cooker with rice

Preparation steps

• Fish:
• In the kitchen I have a range of brushes for various coatings, meat, pans and tins, eggs….
• If you use fillets, wash and dry them, and if you use pieces of fish, clean their skin because they want to stick to the dry cooker, and here it is for two rounds of frying. So, brush the washed fish with very little oil, add salt, then pepper on one side, and sprinkle garlic powder on the other and rub. There is no need to lubricate the dry cooker, so just put the fish on a heated pan and cover. First, it will be cooked in its own juice and steam, and when that amount of juice is reduced by half, turn it over and leave it until the juice evaporates, and it is slightly browned. Make sure it bakes really little so you don't have to clean it between rounds. If you use fillets, take a little thicker fillets, not like mine today, they will be nicer. The fish is beautifully cooked and baked and can be served hot or cold. Prepared in this way, I often serve it topped with white sauce, mushroom sauce or just lemon.
• Rice:
• Once upon a time, that rice, at least in my family, was called white rice, without onions and vegeta, but I like it better this way.
• So, pour oil into the pan, when it heats up, add diced onion and bay leaf, fry a little and add peeled and sliced ​​garlic (cut lengthwise). When it starts to change color, add cleaned unwashed rice (so that it doesn't stick to the pan) and fry a little more, then pour in 2 cups of hot water or soup. Cook, occasionally adding liquid, until the rice is cooked. I take out the bay leaves when the rice is somewhere in the middle of cooking, and I leave the garlic until the end. Serve warm, when standing it starts to stick.
• Serve the fish and rice warm, topped with sauce or with a salad of your choice.