The Classic Sayadieh: Lebanese Fish with Rice Recipe. How to prepare it? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.
The Classic Sayadieh: Lebanese Fish with Rice A family dish prepared with rice and fish then garnished with fried onions, almonds and pine nuts. This classic family favorite recipe that is full of warm Mediterranean spices, sweet caramelized onions and perfectly cooked pieces of fish.
Here is the best “The Classic Sayadieh: Lebanese Fish with Rice” recipe we have found until now. This will be smell and look delicious.
Ingredients of The Classic Sayadieh: Lebanese Fish with Rice
- It’s 2 kg of sea bass, or any other large white fish such as red snapper or cod.
- You need 3 cups of long grain rice, rinsed and drained.
- Make ready 3 of large onions.
- You need 3 tablespoons of olive oil.
- Make ready 3/4 cup of vegetable oil.
- Take 1/2 cup of raw pine nuts.
- Prepare 1/2 cups of almonds.
- Prepare 1/2 teaspoon of turmeric.
- Take 1 teaspoon of cumin.
- You need 1 teaspoon of caraway.
- Prepare 1/4 teaspoon of cinnamon.
- You need 2 teaspoons of salt.
Rub the inside and outside of the fish with some salt and olive oil.This dish is baked fish pulao, a classic, I think, from Lebanon (that's what my Lebanese friends tell me!).Any white, firm fish can be used for this dish.The rice is always topped with crispy-fried caramelised onions and roasted pine nuts.
The Classic Sayadieh: Lebanese Fish with Rice instructions
- In a pan, fry the almonds and pine nuts in 3 tablespoons vegetable oil until they turn light brown. Remove from pan and set aside on a kitchen absorbent paper. Reserve the pan for frying the fish..
- Rub the inside and outside of the fish with some salt and olive oil..
- Add the remaining vegetable oil to the pan and fry the fish until tender. Turn off the heat..
- Remove the fish from the pan and keep the oil in the pan..
- Peel the skin off, and remove the bones and head. Discard the bones and keep the head. Cut the fish flesh into big serving pieces and set aside..
- Fry the onions, in the reserved oil in the pan, until crispy and brown in color. Remove 3 tablespoons of the fried onions and keep aside for the garnish..
- Add the fish head, the spices, and 4 cups of hot water to the fried onions in the pan. Cover the pan and let it simmer for 30 min on medium heat or until the onions become very soft..
- Remove the fish head. Bring the sauce to a boil then add the rice. Cover the pan and cook the rice over low heat for 25 min. Add more hot water if needed and taste to see if more salt and seasoning is needed. The rice is cooked when all water has evaporated..
- Put the rice in a serving plate. Place the fried fish pieces on top and sprinkle with the fried onions, pine nuts and almonds. Serve immediately..
The Classic Sayadieh: Lebanese Fish with Rice instructions.Remove from pan and set aside on a kitchen absorbent paper.Reserve the pan for frying the fish.
Msallam Lebanon is known as one of the Mediterranean Sea side countries, where Lebanese people adore the sea, marine activities, fishing and cooking what they fish, they created some seafood recipes including the famous Fish Sayadieh "Lebanese Rice and Fish".You can also grill, bake or even add the fillets to the stock to cook with the rice.To put the dish together, pile the rice in a serving platter and top with fish fillets.Garnish with caramelized onions and sauteed pine nuts.This traditional combination of rice and fish is typically prepared with white fish such as sea bass or red snapper.
