egyptian sayadiah - fish with rice
Don't be afraid to give this a try, it's delicious. I didn't count the the time for cleaning the fish as most of us buy them pre-cleaned. I'll add that I use much less rice, for us 1/4 cup raw rice makes enough for a serving for 1 person.
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yield
4 serving(s)
prep time
10 Min
cook time
1 Hr
method
Stove Top
Ingredients For egyptian sayadiah - fish with rice
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4whole fish, each about 12 oz (you may use fillets if you like but don't use thin ones)
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1lemon, juice of
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3 clovegarlic, crushed fresh ground black pepper, to taste
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1 tspground cumin
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2 mdonions, chopped
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3 Tbspoil
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2 clong grain rice
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3 1/2 chot water
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flour
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oil (for frying, preferably olive oil)
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lemon wedges (to garnish)
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parsley sprigs (to garnish)
How To Make egyptian sayadiah - fish with rice
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1Scale and gut the fish and leave the heads on. ( well, you don't have to if you don't want to). Rinse and wipe dry.
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2Rub surfaces and cavities with lemon juice, salt and pepper. Cover and leave aside for 30-45 minutes. Prepare the garlic and mix with the cumin.
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3Gently fry the onions in oil in a deep pan for 15-20 minutes until very soft and golden. Wash rice, drain and add to onions as they near the end of cooking. Stir over medium heat for 2-3 minutes, then add the hot water.
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4Bring to a boil, reduce heat to low, cover pan and cook gently for 20 minutes.
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5Make 3-4 deep slits on each side of the fish and fill slits with garlic-cumin mixture.
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6Coat fish with flour and shallow fry in hot oil until golden brown and cooked. Remove fish and keep it hot.
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7Add about 2 tablespoons of the oil in which the fish was cooked to the cooked rice. Stir through with a fork, cover pan and leave rice for 5 minutes.
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8Pile rice on a platter, arrange fish on top and garnish with lemon wedges and parsley sprigs.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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