egyptian sayadiah - fish with rice

Name: Egyptian Sayadiah - Fish With Rice
Prep time: 10 min
Cook time: 1 h
Yield: 4
Cuisine: African
Ingredients: 4 - whole fish, each about 12 oz (you may use fillets if you like but don't use thin ones); 1 - lemon, juice of; 3 clove(s) garlic, crushed fresh ground black pepper, to taste; 1 teaspoon(s) ground cumin; 2 medium onions, chopped; 3 tablespoon(s) oil; 2 cup(s) long grain rice; 3 1/2 cup(s) hot water; - flour; - oil (for frying, preferably olive oil); - lemon wedges (to garnish); - parsley sprigs (to garnish)

review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

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

4

whole fish, each about 12 oz (you may use fillets if you like but don't use thin ones)
1

lemon, juice of
3 clove

garlic, crushed fresh ground black pepper, to taste
1 tsp

ground cumin
2 md

onions, chopped
3 Tbsp

oil
2 c

long grain rice
3 1/2 c

hot water
flour
oil (for frying, preferably olive oil)
lemon wedges (to garnish)
parsley sprigs (to garnish)

How To Make egyptian sayadiah - fish with rice

1
Scale 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.

2
Rub 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.
3
Gently 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.
4
Bring to a boil, reduce heat to low, cover pan and cook gently for 20 minutes.
5
Make 3-4 deep slits on each side of the fish and fill slits with garlic-cumin mixture.
6
Coat fish with flour and shallow fry in hot oil until golden brown and cooked. Remove fish and keep it hot.
7
Add 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.
8
Pile rice on a platter, arrange fish on top and garnish with lemon wedges and parsley sprigs.
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