Sayadieh is a classic Middle Eastern rice and fish dish that consists of fried white fish, fluffy spiced rice, caramelised onions, and a tahini salad.
AuthorHungry PandaCategoryFishDifficultyIntermediateMix together the salad ingredients and then set aside.
Prepare the onions by adding olive oil to a pan then the onions and seasonings. Stir and cook on medium heat until onions becomes caramelized and crisp. 3⁄4 of the crisp onions go in the rice and the rest as garnish.
For the rice, add to your rice cooker inner bowl with all the other rice ingredients and mix together. Fill to the 2 cup WHITE RICE level line with water or stock. Select WHITE RICE, REGULAR / LONG GRAIN and press START.
For the fish, pat it dry then season on both sides with the seasonings. Then, add the olive oil to a pan. (Use the same one the onions were cooked in).
Apply medium high heat to the pan then cook the fish for 4-5 minutes each side. Be very gentle when flipping the fish. The fish should be seared and cooked throughout.
To assemble, add the rice to the servings dish then top with the extra caramelized onions. Add the
fish on top of that then add some toasted slivered almonds and parsley as garnish.
Serve with the refreshing tahini salad.
Ingredients
Directions
Mix together the salad ingredients and then set aside.
Prepare the onions by adding olive oil to a pan then the onions and seasonings. Stir and cook on medium heat until onions becomes caramelized and crisp. 3⁄4 of the crisp onions go in the rice and the rest as garnish.
For the rice, add to your rice cooker inner bowl with all the other rice ingredients and mix together. Fill to the 2 cup WHITE RICE level line with water or stock. Select WHITE RICE, REGULAR / LONG GRAIN and press START.
For the fish, pat it dry then season on both sides with the seasonings. Then, add the olive oil to a pan. (Use the same one the onions were cooked in).
Apply medium high heat to the pan then cook the fish for 4-5 minutes each side. Be very gentle when flipping the fish. The fish should be seared and cooked throughout.
To assemble, add the rice to the servings dish then top with the extra caramelized onions. Add the
fish on top of that then add some toasted slivered almonds and parsley as garnish.
Serve with the refreshing tahini salad.
Notes
The almonds or pine nuts should be toasted to a golden brown. The onions should be caramelised to a dark brown. To prevent burning the nuts and onions remove from heat when ready to a paper towel.