Sayadieh (Lebanese Rice and Fish)
Sayadieh is a beautifully spiced dish featuring crispy fish fillets over aromatic rice. Topped with toasted almonds and fresh parsley, it’s a meal as satisfied as it is flavorful.
Ingredients
- 4 tablespoons extra virgin olive oil
- 1½ large onions finely sliced
- 5 garlic cloves minced
- 1 jalapeño finely chopped (adjust to taste)
- 4 6oz. white fish fillets such as cod, tilapia, or haddock
- 2 tablespoons cornstarch
- 1½ cups basmati rice washed and drained
- 3 cups hot water
Spice Mix:
- 2 teaspoons cumin
- 2 teaspoons 7-spices blend
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon coriander powder
- 1 teaspoon turmeric
- 2 teaspoons salt
- 1 teaspoon black pepper
- ½ teaspoon ground cardamom
Instructions
- Start by heating 2 tablespoons of oil in a large, heavy-bottomed pot over medium heat.
- Add the sliced onions and sauté until they turn golden brown, about 10–12 minutes. Stir occasionally to prevent them from burning. This caramelization is key to the deep flavor of Sayadieh.
- Once the onions are golden, add the minced garlic and chopped jalapeño. Sauté for another 2–3 minutes until the garlic is fragrant.
- Combine the spice mix in a small bowl and set aside.
- Season the white fish fillets with 1 teaspoon of the spice blend. Coat each fillet lightly with cornstarch, ensuring an even layer.
- In a separate skillet, heat the remaining 2 tablespoons of oil over medium-high heat. Fry the fish fillets for 2–3 minutes per side until golden and slightly crispy outside. The goal is to create a flavorful crust while keeping the inside tender. Remove the fish from the skillet and set aside.
- Return to the pot with the caramelized onions. Add the washed and drained basmati rice to the pot. Add all the remaining seasoning spices to the pot. Stir well to coat the onions and aromatics with the spices.
- Pour in 3 cups of hot water, ensuring the rice is fully submerged. Bring the mixture to a gentle boil, then reduce the heat to a low simmer and cover the pot with a tight-fitting lid.
- Let the rice cook for about 18–20 minutes or until tender and fluffy. Once the rice is cooked, gently fluff it with a fork.
- Arrange the crispy fish fillets on top of the rice and sprinkle with toasted almond slivers, chopped parsley, and more caramelized onions.
Notes
- Fluffy Rice Every Time: Wash and soak the rice for 20-30 minutes before cooking. This removes excess starch, resulting in separated, fluffy grains.
- Perfectly Caramelized Onions: Sauté onions over medium heat with a pinch of salt to draw out their natural sugars quicker. Stir often to prevent burning and achieve a deep golden-brown hue.
- Crispy Fish Fillets: Pat the fish dry with paper towels before seasoning and coating with cornstarch. This ensures the coating sticks well and gives a golden, crispy crust when fried.
- Adjusting Spice Levels: For a spicier dish, add more jalapeño to the spice mix. For a milder version, omit the jalapeño and reduce black pepper.
- Even Cooking for Fish: Fry fish fillets in batches and avoid overcrowding the pan to ensure even cooking and a crispy exterior.
- Prevent Sticking: Use a non-stick or well-seasoned skillet for frying the fish to prevent it from sticking or falling apart.
- Cook Rice Evenly: After adding water to the rice, do not stir. Cover with a tight lid and let it cook for even absorption.
Nutrition
Calories: 1737kcalCarbohydrates: 272gProtein: 26gFat: 60gSaturated Fat: 9gPolyunsaturated Fat: 7gMonounsaturated Fat: 42gCholesterol: 2mgSodium: 7304mgPotassium: 965mgFiber: 11gSugar: 11gVitamin A: 312IUVitamin C: 25mgCalcium: 256mgIron: 8mg
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