Egyptian Sayyadiah - Fish with Rice
A dish of fish, rice and lemon, seasoned with cumin and simmered on the stove. It's finished with lemon wedges and parsley sprigs.
1 hr 8 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 8 min · Cook 60 min · 68 min total
- medium
- 1
Scale and gut the fish and leave the heads on. ( well, you don't have to if you don't want to).
- 2
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.
- 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.
- 4
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.
- 5
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.
- 6
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.
- 7
Pile rice on a platter, arrange fish on top and garnish with lemon wedges and parsley sprigs.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
