mediummainfishCC0 1.0 Universal
Levantine Sayadieh – Spiced Fish over Caramelized Onion Rice
Classic coastal Mediterranean fisherman's dish of pan-seared white fish fillets served over deeply spiced onion rice topped with toasted almonds.
Prep
15 min
Cook
30 min
Total
45 min
Ingredients
4servings
- Firm white fish fillets (cod or sea bass)500 g
- Basmati rice250 g
- Large onions2 piece
- Olive oil40 ml
- Ground cumin6 g
- Ground coriander4 g
- Slivered almonds30 g
- Fish broth or water450 ml
- Salt
Preparation Steps
1
Cook sliced onions in 2 tbsp olive oil for 15 minutes until deeply caramelized and brown. Stir in cumin and coriander.
15 min timer
2
Add rinsed rice and broth to onions, season with salt, cover and simmer on low for 15 minutes until tender.
15 min timer
3
Season fish fillets with salt and cumin, then sear in skillet with remaining oil for 3-4 minutes per side until cooked through.
8 min timer
Cook fish to a minimum safe internal temperature of 63°C until flesh flakes easily.
4
Spoon aromatic onion rice onto a serving platter, top with fish fillets, and scatter toasted almonds over the top.
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Provenance & Public Domain Audit
Source: Traditional Arab & Levantine Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
