By Franco Namani
Sayadiyeh صياديّة سمك (Lebanese Fish and Rice)
12 steps
Prep:40minCook:20min
Sayadiyeh It is an ancient heritage dish, its origins are from the Lebanese coast, and its fame swept across the Mediterranean and Middle East.
Updated at: Thu, 17 Aug 2023 13:35:45 GMT
Nutrition balance score
Good
Glycemic Index
67
Moderate
Glycemic Load
58
High
Nutrition per serving
Calories833.9 kcal (42%)
Total Fat36.1 g (52%)
Carbs86 g (33%)
Sugars5.8 g (6%)
Protein39.6 g (79%)
Sodium719.3 mg (36%)
Fiber4.7 g (17%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
Soak the rice with water for 15 minutes the drained.
Step 2
Mix the olive oil with garlic, cumin, all spice, coriander and rub the fish inside out then leave it aside to marinate.
Step 3
In a large pan, put the olive oil and fry the fish at high heat until the fish is crisp from the outside, remove from the pan, clean it from the bones and reserve the flesh in chucks.
Step 4
Add 4 thinly sliced onions to the pan add oil if required, and sauté on high heat until softened, then reduce heat to medium-low, keep stirring until caramelized and got deep golden brown color.
Step 5
Add the fish stock to the caramelized onions, on a medium heat, add white pepper and caraway, check the seasoning, and let it simmer for 20 minutes.
Step 6
Add the rice to the stock, bring it to a boil then cover it, reduce to a low heat for 15 to 20 minutes until the rice completely cooked. (add water if required).
Preparing the Garnish
Step 7
During the time of rice cooking, prepare the crispy fried onion for garnishing. In a hot frying pan, heat the vegetable oil, it should be too hot, add 2 thinly sliced onions and continuously stirring it for 2-3 minutes on high heat, don’t put too much onions in the pan.
Step 8
Turn the heat to medium and let the onions take their time for browning, keep stirring, this will take around 8-10 minutes.
Step 9
Take them out before fully browned, because the cooking process will continue and turn more dark in 2-3 minutes.
Step 10
Put the caramelized onions on kitchen paper towel, spread them to stay crispy, then change paper towel and keep them separated until cool, dry and crisp.
Step 11
In a frying pan, heat a little of vegetable oil and fry the pine nuts until golden brown and keep it aside.
Serving
Step 12
In a large serving plate, put a layer of rice, followed by a layer of fish pieces, then sprinkle with the fried onions and pine nuts.
