Illustrative image
The finished dish may look different depending on the ingredients and preparation.
MediumMain coursesfishCC0 1.0 Universal
Traditional Lebanese Sayadieh (Fisherman's Spiced Fish with Caramelized Onion Rice)
The prized coastal feast of the Levant: aromatic rice cooked to dark mahogany in fish stock infused with deeply caramelized onions, topped with seared spiced white fish, toasted almonds, and citrus tahini sauce.
Prep
25 min
Cook
45 min
Total
70 min
Ingredients
servings
4
- Firm white fish fillets (sea bass, cod, or snapper)700 g
- Long-grain basmati rice, soaked 15 mins and drained350 g
- Large yellow onions, thinly sliced3 pc
- Hot fish stock or water650 ml
- Tahini paste for sauce60 g
- Fresh lemon juice3 tbsp
- Toasted slivered almonds40 g
- Ground cumin1 tbsp
- Ground coriander1 tsp
- Extra virgin olive oil60 ml
- Fine sea salt1 Ā½ tsp
Preparation Steps
1
Caramelize sliced onions in 3 tbsp olive oil for 20-25 mins until deep mahogany brown. Add fish stock, cumin, coriander, and salt; simmer 10 mins and blend until dark and smooth.
30 min timer
2
Add drained rice to the dark onion broth. Bring to boil, cover tightly, and cook on lowest heat for 15 mins until tender; rest 10 mins.
25 min timer
3
Season fish with cumin, coriander, and salt. Pan-sear in olive oil for 3-4 mins per side until golden. Whisk tahini with lemon juice and water into a smooth sauce. Fluff dark rice onto a platter, top with seared fish, scatter almonds, and serve with tahini sauce.
8 min timer
Cooking Journal
You havenāt tried this recipe yet
Nutrition Facts
per servingCalories
540
Protein
42g
Carbohydrates
54g
Fat
20g
Allergens
FishSesame SeedsNuts
*estimated values per serving
Provenance & Public Domain Audit
Source: Middle Eastern & North African Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Levantine Gastronomic Archive)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
