Fish Sayadiya

طلال المدقيCuoco

Ingredienti

• 2 kilograms of fish
  2 kilogram
• 3 cups of rice
  3 cup
• 2 onions, diced
  2 piece
• 1 teaspoon mixed spices
  1 teaspoon
• 1/2 teaspoon nutmeg
  0.5 teaspoon
• Salt and black pepper to taste
  0
• 1 onion
  1 piece
• Cardamomo
  0
• Cloves
  0
• Foglie di alloro
  0
• Cannella
  0
• 1/2 cup vegetable oil
  0.5 cup

Passi

1. 1

   Cut the fish into fillets, keeping the head and bones, wash well and drain.

   Utensili necessari:

   Coltello

   Tagliere

   5 min
2. 2

   Soak the rice in cold water for one hour.

   Utensili necessari:

   🍳

   Bowl

   60 min
3. 3

   Boil the fish head and bones with spices for half an hour, then strain the broth.

   Utensili necessari:

   Pentola

   30 min
4. 4

   Fry the fish fillets after seasoning with salt and black pepper in half a cup of vegetable oil until cooked, add the onion and stir in the same oil until it turns brown, then add the broth to the onion to take on the brown color.

   Utensili necessari:

   Padella

   20 min
5. 5

   In another pot, fry the drained rice, then add the broth (one cup of broth for each cup of short-grain rice) and let it simmer until cooked. If more broth is needed, add a quarter cup, let it rest for ten minutes, then serve.

   Utensili necessari:

   Pentola

   20 min

Fatti nutrizionali

Valori nutrizionali degli ingredienti (per 100g)

Cardamomoper 100g

Energia311 kcal

Proteine10.8 g

Grassi totali6.7 g

Carbohydrate68.5 g

Fibre alimentari28 g

Zuccheri totali0.5 g

Foglie di alloroper 100g

Energia313 kcal

Proteine7.6 g

Grassi totali8.4 g

Carbohydrate74.9 g

Fibre alimentari26.3 g

Zuccheri totali0.3 g

Cannellaper 100g

Energia247 kcal

Proteine4 g

Grassi totali1.2 g

Carbohydrate81 g

Fibre alimentari53 g

Zuccheri totali2.2 g

* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.

Caratteristiche dietetiche e tag