Sayadieh (Syrian Fish with Rice, Caramelized Onions, and Garlic Aleppo Pepper Sauce)

Method22 steps

1. 1

   Step 1: Soak ALL 1 cup dry medium-grain white rice and ALL ½ cup dry parboiled long-grain rice in water for about 30 minutes while preparing the other ingredients. Keep these as one actual soaked rice batch for draining in stage 9.

   Both dry rice types: soak 30 minutes · 30 minUses 1 cup dry medium-grain white rice, such as Calrose · ½ cup dry parboiled long-grain rice · Water to soak the dry rice; amount not specified; discard afterward

2. 2

   Step 2: Blend ALL the marinade lemon juice (¼ cup), 1 teaspoon minced marinade garlic, 1 tablespoon marinade pepper paste, 1 teaspoon marinade kosher salt and 1 teaspoon ground coriander seed. Reserve the marinade olive oil for stage 3. The separate sauce ingredients are used in stage 18.

   Uses ¼ cup lemon juice for marinade · 1 teaspoon minced garlic for marinade · 1 tablespoon Aleppo or Turkish pepper paste for marinade · 1 teaspoon kosher salt for marinade · 1 tsp ground coriander seed

3. 3

   Step 3: While blending ALL the actual marinade base from stage 2, slowly drizzle in ALL ½ cup marinade olive oil until emulsified. This makes a marinade batch; its finished yield is unspecified.

   Uses Complete actual lemon garlic pepper and coriander marinade base · ½ cup olive oil for marinade

4. 4

   Step 4: Before handling the raw fish, set aside any clean marinade from stage 3 that you intend to save, and refrigerate or freeze it promptly. Use a portion of the remaining actual marinade to brush BOTH sides of ALL 1 kg white-fish fillets. The amount applied to the fish is unspecified. Discard marinade that has contacted raw fish; keep the reserved clean portion separate.

   Uses 1 kg white-fleshed fish fillets, such as cod or grouper · Marinade to brush fish; portion unspecified; clean unused marinade reserved separately

5. 5

   Step 5: Cover ALL the actual marinated fish from stage 4 and refrigerate at 4°C or colder while the onions caramelize, for up to 1 hour, OR use the author’s overnight refrigerator option. Choose one marinating schedule and keep the fish chilled until roasting.

   Uses Complete actual fish fillets with applied marinade

6. 6

   Step 6: In a medium heavy-bottomed pot over high heat, cook ALL the thinly sliced large onion (1) in ALL ¼ cup vegetable oil for onions. Stir frequently and adjust the heat as needed until caramelized but not burned, about 45–60 minutes.

   Onions: caramelize 45–60 minutes · 60 minUses 1 large onion, thinly sliced · ¼ cup vegetable oil for caramelizing onions

7. 7

   Step 7: Add ALL 3 cups water to ALL the actual caramelized onions and oil from stage 6 and boil for about 5 minutes. Strain, keeping the actual cooked onions and actual onion liquid as TWO separate outputs. Reserve both for the measured sauce/rice draws and remaining onion topping. Their finished yields are unspecified. For optional preparation a day ahead, refrigerate both promptly in separate shallow covered containers at 4°C or colder.

   Actual caramelized onions: boil 5 minutes · 5 minUses Complete actual caramelized onions and onion oil · 3 cups water to boil the actual caramelized onions and make reserved onion liquid

8. 8

   Step 8: Preheat the oven to 180°C for the fish.

9. 9

   Step 9: About 30 minutes before serving, drain ALL the actual soaked rice from stage 1, discard the soaking water and rinse the rice with fresh water until it runs clear, about 3–5 times. Drain well and discard the rinse water.

   Uses Complete actual soaked medium-grain and dry-parboiled rice batch · Fresh water to rinse the soaked rice 3–5 times until clear; amount not specified; discard afterward

10. 10

    Step 10: Put ALL the actual rinsed, drained rice from stage 9 and ALL the separate 3 tablespoons vegetable oil for rice in a medium saucepan over high heat.

    Uses Complete actual rinsed drained soaked rice batch · 3 tablespoons vegetable oil for rice

11. 11

    Step 11: Sauté ALL the actual rice and oil from stage 10, stirring constantly, until the rice turns translucent, about 5 minutes.

    Actual drained rice: sauté 5 minutes · 5 minUses Complete actual rice and separate rice oil

12. 12

    Step 12: Add the separate 1 teaspoon kosher salt for rice, ALL ½ teaspoon ground cinnamon and, if using, ALL 1 teaspoon safflower petals to the actual sautéed rice from stage 11.

    Uses Complete actual oil-sautéed rice · 1 teaspoon kosher salt for rice · 1/2 tsp ground cinnamon · Optional 1 teaspoon safflower petals for rice

13. 13

    Step 13: Toss ALL the actual rice and seasonings from stage 12 to combine.

    Uses Complete actual seasoned sautéed rice

14. 14

    Step 14: Measure 1¾ cups of the actual reserved onion liquid from stage 7 and add that measured draw to ALL the actual seasoned rice from stage 13. Keep the remaining onion liquid for the sauce draw in stage 21; no finished liquid yield is assumed.

    Uses Complete actual seasoned rice · 1¾ cups actual reserved onion liquid for rice

15. 15

    Step 15: Bring the actual rice and onion-liquid mixture from stage 14 to a boil, cover and reduce to the lowest heat setting.

    Uses Complete actual rice mixture with measured onion-liquid draw

16. 16

    Step 16: Cook the actual covered rice from stage 15 until the liquid is absorbed and BOTH rice types are cooked through, about 20 minutes. Check the actual grain endpoint.

    Covered rice: about 20 minutes · 20 minUses Complete actual covered rice and onion liquid

17. 17

    Step 17: While the rice cooks, uncover ALL the actual chilled marinated fish from stage 5 and roast in the 180°C oven until the flesh is opaque and separates easily, about 30 minutes. Check the actual fish center reaches 63°C (145°F); thickness can affect the time.

    Fish: roast about 30 minutes · 30 minUses Complete actual chilled fish with applied marinade

18. 18

    Step 18: While the rice and fish cook, blend ALL 1 cup apple cider vinegar, ALL 2 tablespoons sauce pepper paste, ALL 1 tablespoon minced sauce garlic and the separate ½ teaspoon sauce kosher salt. This is the sauce base, with onion added only if suitable in stage 20.

    Uses 1 cup apple cider vinegar · 2 Tbsp Aleppo pepper paste · 1 tablespoon minced garlic for sauce · ½ teaspoon kosher salt for sauce

19. 19

    Step 19: Check the actual cooked onions reserved in stage 7 for any burned bitterness. If they are sound, measure a 2-tablespoon portion for the sauce, reserving the rest for topping. The total cooked-onion yield is unspecified.

    Uses 2 tablespoons actual caramelized onions for sauce, only if unburned

20. 20

    Step 20: If the measured actual onion portion from stage 19 is unburned, blend ALL of that 2-tablespoon portion into ALL the actual sauce base from stage 18. If the onions are burned or doubtful, omit them from the sauce rather than adding them. Keep the remaining cooked onions separate for topping only if unburned.

    Uses Complete actual vinegar pepper and garlic sauce base · All of the measured 2-tablespoon onion portion, only if unburned

21. 21

    Step 21: From the same actual onion liquid reserved in stage 7, set aside up to ½ cup for sauce. Blend an initial measured ¼ cup into ALL the actual sauce from stage 20, then add more from that set-aside liquid 1 tablespoon at a time until the desired consistency and flavor, using ¼–½ cup TOTAL for sauce. Reserve any unused onion liquid.

    Uses Complete actual sauce base with selected onion inclusion or omission · ¼–½ cup TOTAL actual reserved onion liquid for sauce; add gradually

22. 22

    Step 22: Spread ALL the actual cooked rice from stage 16 on a platter and gently place ALL the actual fully cooked fish from stage 17 over it. Top with the remaining actual cooked onions reserved after the sauce portion, only if unburned, and ALL ½ cup ready toasted pine nuts. Serve ALL the actual finished sauce from stage 21 on the side. Refrigerate leftovers promptly in shallow covered containers, within 2 hours, at 4°C or colder; reheat actual leftover portions throughout to 74°C (165°F).

    Uses Complete actual cooked rice batch · Complete actual roasted fish batch · Remaining actual cooked onions, after any 2-tablespoon sauce portion; only if unburned · ½ cup ready toasted pine nuts for topping · Complete actual finished garlic pepper vinegar sauce