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Sayadieh Samak
Fish and Rice
A fragrant and flavorful one-pot dish of spiced rice cooked with caramelized onions and topped with pan-fried fish, a staple in coastal regions.
đ§ Ingredienser
- 1.5 lb White fish fillets(such as cod, sea bass, or tilapia)
- 2 cups Basmati rice(rinsed)
- 3 large Onions(thinly sliced)
- 0.5 cup Vegetable oil(for frying onions and fish)
- 4 cloves Garlic(minced)
- 1 tsp Cumin
- 1 tsp Coriander
- 0.5 tsp Turmeric
- 0.5 tsp Allspice
- 0.25 tsp Cinnamon
- 3 cups Fish stock or water
- 2 tbsp Lemon juice
- to taste Salt
- to taste Black pepper
- 0.25 cup Fresh parsley or cilantro(chopped, for garnish)
đšâđł Instruktioner
- 1
In a large pot or Dutch oven, heat about half of the vegetable oil over medium-high heat. Add the thinly sliced onions and cook, stirring frequently, until deeply caramelized and golden brown. This can take 20-30 minutes. Remove the caramelized onions with a slotted spoon and set aside, reserving the oil in the pot.
â±ïž 20-30 minutesđĄ Proffstips: Be patient with caramelizing the onions; this is key to the dish's flavor. - 2
While the onions are caramelizing, season the fish fillets with salt, pepper, cumin, coriander, turmeric, allspice, and cinnamon. Dredge the fish lightly in flour if desired for a crispier exterior.
- 3
Add the remaining vegetable oil to the reserved onion oil in the pot. Heat over medium-high heat. Pan-fry the seasoned fish fillets until golden brown and cooked through, about 3-4 minutes per side. Remove the fish and set aside. Reserve the cooking oil.
â±ïž 8-10 minutes - 4
In the same pot with the reserved fish cooking oil, add the minced garlic and sauté for about 1 minute until fragrant. Add the rinsed basmati rice and stir to coat with the oil and spices. Add the reserved caramelized onions (reserving some for garnish) and the fish stock or water, lemon juice, salt, and pepper.
đĄ Proffstips: Ensure the rice is well-coated with the flavorful oil. - 5
Bring the mixture to a boil, then reduce heat to low, cover tightly, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
â±ïž 15-20 minutes - 6
Gently arrange the cooked fish fillets over the rice. Cover and let steam for another 5 minutes. Garnish with fresh chopped parsley or cilantro and the reserved caramelized onions.
â±ïž 5 minutes
đĄ Proffstips
- âThe quality of the fish is important; use fresh, firm white fish.
- âDon't overcrowd the pan when frying the fish; cook in batches if necessary.
- âAdjust the spices to your preference, but the combination of cumin, coriander, and warm spices is traditional.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Serve with a side of tahini sauce or a simple yogurt and cucumber salad.
- Some versions incorporate toasted almonds or pine nuts for added texture.