Cook long grain rice in boiling salted water for about 20 minutes. Rinse the cucumber, cut in half and remove the seeds. Cut cucumber into cubes.
Rinse fish, dry and cut into pieces. Sprinkle with juice of one lemon and season with salt. Heat oil. Fry fish, remove. Sauté cucumber in the drippings. Bring water and clear soup to a boil and steam until soft in about 8 min. After 3 min add the fish. Season with salt and pepper.
Rinse dill and chop finely. Mix in sour cream, fold in dill. Serve with long grain rice.
Egg white : 19 gram
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