Sayadieh (Fish and rice)

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Technique: Steam Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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Ingredients

  • 2 chicken stock cubes (dissolved in 3 cups of hot water)
  • 4 white fish fillets (Cod or Haddock)
  • 3 tbsp - seasoned flour to coat the fish
  • 2 tbsp - oil, for deep-frying
  • 2 tbsp - pine nuts
  • 3 onions, sliced
  • 2 cups - rice, rinsed
  • 1/2 tsp - turmeric
  • 1/4 tsp - mixed spices
  • 2 chicken stock cubes (dissolved in 3 cups of hot water)
  • 4 white fish fillets (Cod or Haddock)
  • 3 tbsp - seasoned flour to coat the fish
  • pepper to taste
  • salt to taste

How to Make Sayadieh (Fish and rice)

  • Heat the oil in a deep pan and fry the pine nuts till brown.
  • Remove nuts from the oil and keep aside.
  • Add the onions to the same pan and fry till brown.
  • Add the rice, turmeric, spices, salt, pepper and stir till the rice is well-coated with oil.
  • Add the chicken stock, boil and then lower the heat.
  • Cover the pan and simmer for 20 minutes.
  • Meanwhile, coat the fish with the seasoned flour and deep fry.
  • When the rice is cooked, add the pine nuts and stir gently.
  • Empty the rice in a flat dish, and arrange the fish on top.
  • Serve with mixed salad and tahini sauce.

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