Egyptian Sayadiah Fish With Rice Recipes

EGYPTIAN SAYYADIAH - FISH WITH RICE

Steps:

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

EGYPTIAN RICE FOR FISH

Steps:

• cook onion in the oil till it is dark brown but not burned (very important not to burn the onions).
• add the rice stir and the water and salt (as i said you could put a small spoon of cumin or a handful of raisins or prawns).
• boil then put on very low heat till the rice is cooked.