warm the milk, mix in the yeast, add salt and sugar, oil. mix in the eggs. mix it thoroughly.
sieve and add the flour, mix it up. knead it into a dough while the milk is still lukewarm
put it into a warm place (I use the oven on a very low setting, ~50°C) to rise for an hour/hour and a half.
cook the rice while you wait, let it cool down.
fish salted, peppered yet? (they use filet, so cut it into pieces if you do, too)
finely chop the onions, don't! mix in with the fish
when the dough is about 2 times as big, knead it on a flour'ed table (it's sticky as hell) divide into 2 parts, turn on your oven
when everythings ready, roll out your dough into 2 ~cm thick pieces. (put an egg-sized piece aside for decorating like on the picture, if you want to)
>picrelated
to transfer the rolled-out dough, furl it on the rolling pin
butter/oil your baking tin, put the first dough sheet on it. (if it has high sides, great. if not, do you even try?)
put a layer of rice on the dough, on it the raw fish, on it the onions, some more pepper, bay leaves (only a couple of them here and there, unless you actually eat them, you animal), sprinckle a bit of oil on it or a couple of tiny pieces of butter here and there.
cover it with the cesond sheet of dough, let it rest for 3-5 min.decorate it if you want to.
now, DO butter/oil the top of the pie, and you may want to sprinkle some fried breadcrums over it.
bake it on the middle height at 220°C for about an hour
when done, pull it our, and cover with a cloth to cool down a bit.
Idk how you store backed stuff like this, but I just leave it in the kitchen counter covered with a, well, dish-towel thin cloth, and it doesn't stay there long enough to get stale, or go bad