Fish Sayadiya

طلال المدقيCozinheiro

Ingredientes

• 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
• Folhas de louro
  0
• Canela
  0
• 1/2 cup vegetable oil
  0.5 cup

Passos

1. 1

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

   Utensílios necessários:

   Faca

   Tábua de corte

   5 minutos
2. 2

   Soak the rice in cold water for one hour.

   Utensílios necessários:

   🍳

   Bowl

   60 minutos
3. 3

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

   Utensílios necessários:

   Panela

   30 minutos
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.

   Utensílios necessários:

   Frigideira

   20 minutos
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.

   Utensílios necessários:

   Panela

   20 minutos

Fatos nutricionais

Informações Nutricionais dos Ingredientes (por 100g)

Cardamomopor 100g

Energia311 kcal

Proteínas10.8 g

Gordura Total6.7 g

Carboidratos68.5 g

Fibra Alimentar28 g

Açúcares Totais0.5 g

Folhas de louropor 100g

Energia313 kcal

Proteínas7.6 g

Gordura Total8.4 g

Carboidratos74.9 g

Fibra Alimentar26.3 g

Açúcares Totais0.3 g

Canelapor 100g

Energia247 kcal

Proteínas4 g

Gordura Total1.2 g

Carboidratos81 g

Fibra Alimentar53 g

Açúcares Totais2.2 g

* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.

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