Ingredients
- Sea bass or any other type of large fish like red snapper1.5 kilogram
- Long-grain rice, washed and drained2 cup
Vegetable Oil3 tablespoon- Onion, sliced1 kilogram
- Lemon juice, or juice of 2 lemons0.5 cup
- Pine nuts0.3 cup
- Almonds0.3 cup
Cumin1 tablespoon
Mixed Spices0.5 teaspoon
Black Pepper1 teaspoon
Salt0
Steps
- 1
Toast the almonds and pine nuts in a frying pan, then remove them from the heat and set aside.
5 minRequired Tools:
Frying Pan - 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 minRequired Tools:🍳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 minRequired Tools:
Pot - 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.
Nutrition Facts
Vegetable Oilper 100gCuminper 100gMixed Spicesper 100gBlack Pepperper 100gSaltper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.