Ingredienser
- Sea bass or any other type of large fish like red snapper1.5 kilogram
- Long-grain rice, washed and drained2 cup
Vegetabilsk olie3 tablespoon- Onion, sliced1 kilogram
- Lemon juice, or juice of 2 lemons0.5 cup
- Pine nuts0.3 cup
- Almonds0.3 cup
Spidskommen1 tablespoon
Blandede krydderier0.5 teaspoon
Sort peber1 teaspoon
Salt0
Trin
- 1
Toast the almonds and pine nuts in a frying pan, then remove them from the heat and set aside.
5 minNødvendigt udstyr:
Stegepande - 2
Sprinkle black pepper and salt on the fish inside and out, then wrap the fish in aluminum foil and bake in the oven until tender.
10 minNødvendigt udstyr:🍳Aluminum foil - 3
Remove the fish from the oven and remove its skin, bones, and head. Discard the bones and keep the heads. Cut the fish into large pieces and set aside.
5 min - 4
Fry the onion in a pot with 3 tablespoons of oil until crispy and brown. Set aside about 4 tablespoons for garnish.
10 minNødvendigt udstyr:
Kedel - 5
Add the fish heads with cumin, white pepper, and 5 cups of hot water over the onions in the pot, cover the pot, and cook over medium heat for 30 minutes until the onions are very soft, then remove the fish heads and add the lemon juice. Leave the pot on the heat until the mixture boils.
30 min - 6
Add the rice, cover the pot, and let it simmer for 25 minutes. Add more hot water if necessary. Taste and adjust the spices as needed.
25 min - 7
Transfer the rice to a serving dish, place the fish pieces on top, then the fried onions that were set aside, along with the toasted pine nuts and almonds.
5 min - 8
Serve the Sayadiya hot.
Ernæringsfakta
Vegetabilsk oliepr. 100gSpidskommenpr. 100gBlandede krydderierpr. 100gSort peberpr. 100gSaltpr. 100g* Næringsindholdet er omtrentligt, og beregningen kan påvirkes af ingredienstype samt dyrknings-, opbevarings- og tilberedningsmetode.