Egyptian Sayyadiah Fish With Rice Recipes

SAYADIEH

Steps:

• In a large deep skillet, heat 2 tablespoons of olive oil on medium heat and fry the chopped onions until lightly golden brown, about 10-15 minutes.
• Rinse the rice, then transfer to the pot of onions. Season with salt, pepper, turmeric, coriander, cinnamon and ginger. Toss well to combine and toast the rice lightly with the spices, about 5 minutes.
• Add 4 cups water, bring to a boil, then reduce to a simmer and cook covered until the rice is tender, about 18 minutes. Remove the pot from the heat. Allow the rice to rest in the pot for about 5 minutes, without opening the lid, to absorb all the liquid and steam.
• While the rice is cooking, season the fish with salt and pepper on both sides. Fry on a skillet with the remaining 2 tablespoons olive oil, working in two batches to avoid over-crowding the skillet.
• Serve the cooked fish broken up in chunks or whole on top of the rice mixture. Add toasted almond and parsley on top.

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.

EGYPTIAN SAYADIAH - 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 as they near the end of cooking. 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.