1.Wash rice with cold water until water runs clear, drain well.
2.Combine oil, onion and fennel in 2.5-litre (10-cup) rice cooker, COOK, stirring, about 3 minutes or until vegetables soften. Stir in rice and the water, season, secure lid. COOK 2 minutes.
3.Place fish on top of rice, secure lid. cook about 8 minutes or until cooker automatically switches to KEEP WARM.
4.Serve fish and rice with lemon wedges.
Reserve some of the fennel fronds to sprinkle over the pilaf and fish.Note