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Sayadieh (Fish with Spiced Rice)

★ ★ ★ ★ ★ (0)
20 min
Prep
60 min
Cook

Ingredients

  • 600 g (1.3 lb) firm white fish fillets (such as grouper or sea bass)
  • 400 g (2 cups) basmati rice, rinsed
  • 4 large onions, thinly sliced
  • 5 g (1 tsp) ground cumin
  • 5 g (1 tsp) ground coriander
  • 2 g (1/2 tsp) ground turmeric
  • 750 ml (3 cups) fish or vegetable stock
  • 60 ml (1/4 cup) olive oil, plus extra for frying fish
  • 60 g (1/2 cup) pine nuts, toasted
  • 60 g (1/2 cup) slivered almonds, toasted
  • 10 g (2 tsp) salt
  • Lemon wedges, for serving

Method

  1. Slowly caramelise the sliced onions in olive oil over low heat for 25-30 minutes until deep golden brown; this forms the flavour base.
  2. Set aside a third of the caramelised onions for garnish; blend the remainder with a little stock until smooth.
  3. Season the fish fillets with salt and pan-fry in olive oil for 3-4 minutes per side until golden; set aside.
  4. In the same pot, add the blended onion mixture, cumin, coriander, turmeric and remaining stock, bring to a boil.
  5. Stir in the rinsed rice, cover, reduce heat and simmer for 15-18 minutes until the rice is tender and liquid absorbed.
  6. Fluff the rice and mound onto a serving platter.
  7. Arrange the fried fish on top, scatter with reserved caramelised onions, pine nuts and almonds.
  8. Serve warm with lemon wedges.

Introduction: A coastal Lebanese specialty from Tripoli and Sidon, sayadieh pairs pan-fried fish with rice cooked in a deeply caramelised onion broth, topped with toasted nuts, and is traditionally served at family gatherings near the Mediterranean coast.

Cultural Background: A coastal Lebanese specialty from Tripoli and Sidon, sayadieh pairs pan-fried fish with rice cooked in a deeply caramelised onion broth, topped with toasted nuts, and is traditionally served at family gatherings near the Mediterranean coast.

Tips: Take time caramelising the onions slowly; this step defines the dish's signature flavour. Toast the nuts in a dry pan until just golden to avoid bitterness.

Variations: Some coastal families use a whole fish baked and flaked instead of fillets. A tahini sauce is sometimes served alongside.

Storage: Refrigerate rice and fish separately in airtight containers for up to 2 days.

Reheating: Reheat rice with a splash of water in a covered pan over low heat; warm fish separately in the oven at 160°C (325°F) for 8 minutes.

FAQs:

Q: Can I use frozen fish?

A: Yes, thaw completely and pat dry before frying to ensure good browning.

Q: Why caramelise so many onions?

A: The slow-cooked onions create the dish's deep, sweet backbone of flavour; it is not optional for authenticity.

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