For boiling fish, prepare:
1/2 kilo fish fillet
1 medium onion, sliced
1 bayleaf
5 peppercorns
1 tsp. salt
water just enough to cook

For boiling rice, prepare:
3/4 cup unccoked rice
1 1/2 cup chicken broth

FILLING:
1/4 cup margarine
1/2 cup chopped onions
1/4 cup chopped red and green peppers
1/2 cup sliced mushroom buttons
3 hard cooked eggs, cubed
cooked rice

PASTRY:
4 cups all purpose flour
1 cup margarine
1/3 cup white shortening
1/2 tsp. salt
2/3 cup cold water
1 egg for brushing

LEMON BUTTER SAUCE:
1/2 cup butter, melted
1 tbsp. calamansi juice

For boiling fish:
Place ingredients in a saucepan and simmer until cooked. Flake fish and remove bones.

For boiling rice:
Cook rice in chicken broth. Reduce heat as sson as water is consumed. When cooked, fluff rice. Set aside.

Filling:
Cook and stir onions and peppers in margarine until tender. Add mushrooms, rice and flaked fish and cubed hard boiled egg. Adjust seasonings.

Pastry:
Cut margarine and shortening into flour until particles are size corn kernel. Sprinkle water until flour is moistened and pastry almost cleans sides of bowl. Gather pastry into a ball. Divide into halves. Shape into 2 rounds. Roll 1 ball into a rectangle (6x12 inches). Trim edges evenly and place in a cookie sheet. Roll the other half into a rectangle (8x14 inches). Place filling in center of pastry leaving 1 inch on each side. Moisten edges of pastry in cookie sheet with water. Carefully place second pastry over filling. Press edges with fork or flute to seal. Left over pastry can be cut into a variety of shapes to trim top of pastry. Cut one inch circle in center of top crust or cut slits so steam can escape. Brush pastry with beaten egg. Bake until golden brown (30-40 minutes) at 350 degrees F. Serve with Lemon Butter Sauce.

Lemon Butter Sauce:
Mix butter and juice. Serve with Russian Fish Bake.