Sayadieh - Middle Eastern Fish With Rice
by
Derek Farwagi
Equipment
- A small bowl to mix the spices.
- 2 Small plates to drain nuts and the caramelized onions.
- A quart saucepan to cook the rice
- An 8”-10” non stick frying pan to toast the slivered almonds, caramelize the onion and sear the fish fillets.
Ingredients
- 4 tbsp olive oil (divided)
- ½ tsp all spice (divided)
- ½ tsp ground coriander (divided)
- ½ tsp ground cumin seeds (divided)
- ¼ cup toasted pine nuts or slivered almonds
- 1 large yellow onion, cut in half along its length and then sliced across as thin as you can into half moon shapes. (if you have a mandolin use that).
- 1 ¼ cup water (see recipe notes below).
- ¾ cup basmati white rice
- ¾ lb skinned fillet of a firm white fish ( Cod, Snapper, Halibut or Rock Fish).
- salt and pepper to taste
Instructions
- In a small bowl mix 1/4 tsp of each spice with a tbsp of oil.
- Pat dry the fillet and cut in large chunks, baste with spice mixture and set aside on a plate.
- Heat a tablespoon of oil on a medium heat and fry the pine nuts or slivered almonds. Stir frequently to cook evenly until golden brown. Set aside on kitchen paper towel in a small bowl.
- Add 2 tbsp of oil to the frying pan and on medium heat cook onion slices until they caramelize to a very dark brown and get slightly crispy. (about 10 min). Keep stirring constantly to ensure even cooking. (It is ok if some slices turn black).
- Transfer onions to two sheets of kitchen paper towel and pat oil off. Keep onions in between the kitchen towel sheets and set aside. (3/4 of the cooked onions will go into the rice and the rest will be used as garnish).
- Rinse the rice then transfer to the pot. Add 1/4 tsp of each spice to 3/4 of the caramelized onion slices. (Save the rest of the caramelized onion for garnish). Toss well to combine and toast rice with the spices and onions on a low flame for about 2 minutes.
- Add a cup and a half of water, salted to taste and bring to a boil. Lower the heat, cover pan and simmer for about 15-20 minutes until rice is tender. When cooked to you liking, fluff it up, mix with the onions and keep warm.
- While the rice is cooking, add a little oil to the frying pan and sear the chunks of seasoned fish on a medium heat for about 2-3 minutes each side until flaky. Do not move them and let each side sear until you can easily lift them with a fork. (This timing will vary depending on the white fish you use and the thickness of the filets). Remove from fire when cooked and keep warm.
- To serve, make a bed of rice, place cod chunks on top and garnish with toasted nuts, onion slices and parsley.
Notes
1. The traditional recipe calls for a rich stock made from fish heads and bones. If you can get them, boil a medium sized fish head, an onion, a sliced carrot, a celery stalk and some thyme in two cups of water for about an hour.
Strain the liquid and use 11/4 cups to cook the rice with onions.
2. If you increase the number of servings, you will need to work in batches to be able to evenly caramelize the onions in an 8”-10” frying a pan.
Nutrition
Serving: 2Calories: 427kcalCarbohydrates: 56gProtein: 35gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gCholesterol: 73mgSodium: 112mgPotassium: 809mgFiber: 1gSugar: 1gVitamin A: 71IUVitamin C: 2mgCalcium: 60mgIron: 2mg
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