Cook the rice in the fish stock. Hard boil the eggs (10- 12 minutes). Remove shells and mash them with a fork. Chop up the coriander. Mix the ingredients for the potato pastry as quickly as possible to prevent it from becoming hard. Let the dough stand in a cool place for a while. Divide the pastry into 2 and roll out both portions to from 2 circles, one slightly larger than the other. Line the bottom and sides of baking dish with the large circle. Fill the dish with rice, fish fillets, chopped eggs, coriander and seasonings.

          Cover the dish with the rest of the pastry and brush with beaten egg. Prick lightly with a fork and place in the oven to bake at about 350°F (170°C). Serve it as it is or with coriander flavored melted butter and sauce.