Sayadieh Fish And Rice Recipe
Make Sayadieh Fish And Rice Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Fish and Marinade
Onion Caramel and Spice Mix (for rice & fish topping)
Rice and Stock
Garnish and Finishing
Method
Fish and Marinade
Marinate the fish
Pat fish fillets dry with paper towels. In a shallow dish combine turmeric, ground cumin, 2 tsp salt, 1 tsp black pepper, lemon juice and 2 tbsp olive oil to form a paste. Rub the paste evenly over both sides of the fillets. Cover and refrigerate for 20–30 minutes while preparing other components.
Cook the fish
Heat a large nonstick or cast-iron skillet over medium-high heat and add 1 tablespoon vegetable oil. When hot, add fillets skin-side down (if skin on). Cook undisturbed 3–4 minutes until nicely browned, then gently flip and cook another 2–4 minutes until just cooked through (internal temperature ~60°C/140°F) and flakes easily. Remove to a plate and keep warm. Reserve any pan juices for flavoring the rice if desired.
Onion Caramel and Spice Mix (for rice & fish topping)
Caramelize the onions
Heat a heavy skillet over medium heat and add 6 tbsp vegetable oil. Add the thinly sliced onions and stir to coat. Cook, stirring every few minutes, 25–35 minutes until deep golden-brown and richly caramelized. If onions start to stick, lower heat and add a splash (1–2 tbsp) of water to loosen; continue cooking until uniformly deep brown. This deep caramelization is crucial to authentic sayadieh flavor.
Season the caramelized onions
When onions are nearly done, stir in 2 tsp ground cumin, 1 tsp allspice, 1 tsp ground coriander, 1 tsp black pepper and 1 tsp salt. Cook 1–2 minutes more to bloom the spices, then remove about 3/4 of the onions to a bowl to use later as the rice topping (reserve the remaining 1/4 in the pan to flavor the rice while cooking).
Rice and Stock
Prepare and toast the rice
Rinse 3 cups rice under cold water until water runs clear; drain well. In the skillet with the reserved spiced onions and 1–2 tablespoons of the onion oil, add the drained rice and stir to coat and lightly toast for 2–3 minutes over medium heat until grains become fragrant and glossy.
Simmer rice in fish stock
Add 4.5 cups fish stock (warm), 2 bay leaves, crushed cardamom pods, cinnamon stick and 1 tsp salt to the rice. Stir once, bring to a gentle boil, then reduce heat to low, cover tightly and simmer undisturbed for 12–15 minutes (or until all liquid is absorbed). Remove from heat and let rest, covered, 8–10 minutes to finish steaming. Discard bay leaves, cardamom pods and cinnamon stick before serving.
Garnish and Assembly
Assemble the sayadieh
Transfer the rice to a wide serving platter or individual plates. Make a shallow well in the rice and place the cooked fish fillets on top or alongside. Spoon the reserved caramelized onion mixture generously over the rice and fish so onions are evenly distributed.