Sayadieh (Fish and rice)

Method14 steps · about 2 hr 30 min

1. 1

   Step 1: Prepare the three whole white fish and the two skin-on fillets; descale the whole fish if needed. Keep the fillets separate so they can later be reserved intact for serving.

   Uses 3 whole white fish (sea-bass or sea-bream) · 2 large fish fillets (with skin on)

2. 2

   Step 2: In a wide non stick pan, brown the onions (3) in the mild olive oil (1/2 cup) until golden. Set aside

   Uses 3 onions (cut into ribbons) · 1/2 cup mild olive oil for onions; reuse the pan for frying fish

3. 3

   Step 3: In a bowl, soak the rice by covering with water and set aside

   Uses 3 cups basmati rice · Water to cover and soak the rice

4. 4

   Step 4: In a tray, mix together the flour (1/2 cup), 1 teaspoon of salt and 1/4 teaspoon each of the following: fish spices (1/4 tsp), cumin (1/4 tsp), black pepper (1/4 tsp), turmeric (1/4 tsp), paprika (1/4 tsp), 7 spice and ground coriander

   Uses 1/2 cup plain all-purpose flour · 1 tsp salt for coating · 1/4 tsp fish spices for coating · 1/4 tsp cumin for coating · 1/4 tsp black pepper for coating · 1/4 tsp turmeric for coating · 1/4 tsp paprika for coating · 1/4 tsp Lebanese seven-spice blend for coating

5. 5

   Step 5: Coat the three whole fish and two fillets in the flour-spice mixture. Fry in the onion pan, adding extra mild olive oil if needed, until the coating is crisp and the fish is cooked through. Remove the fried fish and set aside.

   Uses Prepared three whole fish and two skin-on fillets · Flour, salt and spice coating · Pan with onion-frying oil · Additional mild olive oil for frying fish, if needed

   
6. 6

   Step 6: Let the three whole fish cool just enough to handle. Remove their flesh in good-sized chunks, checking carefully for bones, and reserve these fish flakes. Put the heads, skin and bones in a stock pot. Keep the two fried fillets intact and reserved for final serving.

   Uses Cooked whole fish and reserved skin-on fillets

7. 7

   Step 7: Add the cardamom pods (5), cinnamon stick (1), bay leaves (3), half the caramelised onions and around 4.5 cups boiling water to the fish heads, skin and bones. Reserve the remaining onions for garnish.

   Uses Heads, skin and bones from the three cooked whole fish · Half the caramelised onions · 5 cardamom pods · 3 bay leaves · 1 cinnamon stick · 4.5 cups boiling water for fish stock

8. 8

   Step 8: Then add another teaspoon of salt and another 1/4 teaspoon each of the following: fish spices, cumin, black pepper, turmeric, paprika and 7 spice

   Uses Fish-stock pot with aromatics and half the onions · Remaining 1 tsp salt for stock · Remaining 1/4 tsp fish spices for stock · Remaining 1/4 tsp cumin for stock · Remaining 1/4 tsp black pepper for stock · Remaining 1/4 tsp turmeric for stock · Remaining 1/4 tsp paprika for stock · Remaining 1/4 tsp Lebanese seven-spice blend for stock

9. 9

   Step 9: Bring the stock to a boil, reduce the heat and simmer for around 45 minutes. Strain through a fine sieve, retaining the liquid and discarding the bones, heads, skin and whole aromatics.

   Simmer fish stock · 45 minUses Seasoned fish-stock mixture

10. 10

    Step 10: Drain the soaked rice and put it in a deep pan or casserole large enough for the rice and stock. Add a drizzle of mild olive oil, sauté for a few minutes, then add the prepared strained stock to cover the rice.

    Uses Soaked basmati rice · Strained prepared fish stock · A drizzle of mild olive oil for sautéing the drained rice

11. 11

    Step 11: Bring to the boil and then reduce the heat to a low simmer, add the fish on top (except the two large fillets) and cover with a lid

    Uses Rice and prepared fish stock · Reserved cooked fish flakes, excluding the two intact fillets

    
12. 12

    Step 12: Taste the simmering water and adjust the seasoning as necessary. Cook for around 20 minutes until the rice is done

    Cook rice · 20 minUses Covered rice and fish flakes cooking in stock · Extra salt to adjust the rice seasoning, if needed

13. 13

    Step 13: As the rice is cooking, lightly toast the nuts in a non stick pan or in the oven until golden, careful not to burn them

    Uses 1 cup mixed nuts (cashews, pine nuts, flaked almonds)

14. 14

    Step 14: Serve the rice on a large platter, add the fish on top including the large fillets, and garnish with the remaining onions and toasted nuts.

    Uses Cooked fish-stock rice with fish flakes · Two reserved intact fried fillets · Remaining half of the caramelised onions · Toasted mixed nuts