Step-by-Step Guide to Make Super Quick Homemade The Classic Sayadieh: Lebanese Fish with Rice

Hello everybody, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, the classic sayadieh: lebanese fish with rice. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

The Classic Sayadieh: Lebanese Fish with Rice is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They’re nice and they look fantastic. The Classic Sayadieh: Lebanese Fish with Rice is something which I have loved my entire life.

To get started with this recipe, we have to prepare a few ingredients. You can have the classic sayadieh: lebanese fish with rice using 12 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make The Classic Sayadieh: Lebanese Fish with Rice:

1. Make ready 2 kg sea bass, or any other large white fish such as red snapper or cod
2. Make ready 3 cups long grain rice, rinsed and drained
3. Take 3 large onions
4. Prepare 3 tablespoons olive oil
5. Make ready 3/4 cup vegetable oil
6. Get 1/2 cup raw pine nuts
7. Make ready 1/2 cups almonds
8. Make ready 1/2 teaspoon turmeric
9. Take 1 teaspoon cumin
10. Get 1 teaspoon caraway
11. Make ready 1/4 teaspoon cinnamon
12. Prepare 2 teaspoons salt

Instructions to make The Classic Sayadieh: Lebanese Fish with Rice:

1. In a pan, fry the almonds and pine nuts in 3 tablespoons vegetable oil until they turn light brown. Remove from pan and set aside on a kitchen absorbent paper. Reserve the pan for frying the fish.
2. Rub the inside and outside of the fish with some salt and olive oil.
3. Add the remaining vegetable oil to the pan and fry the fish until tender. Turn off the heat.
4. Remove the fish from the pan and keep the oil in the pan.
5. Peel the skin off, and remove the bones and head. Discard the bones and keep the head. Cut the fish flesh into big serving pieces and set aside.
6. Fry the onions, in the reserved oil in the pan, until crispy and brown in color. Remove 3 tablespoons of the fried onions and keep aside for the garnish.
7. Add the fish head, the spices, and 4 cups of hot water to the fried onions in the pan. Cover the pan and let it simmer for 30 min on medium heat or until the onions become very soft.
8. Remove the fish head. Bring the sauce to a boil then add the rice. Cover the pan and cook the rice over low heat for 25 min. Add more hot water if needed and taste to see if more salt and seasoning is needed. The rice is cooked when all water has evaporated.
9. Put the rice in a serving plate. Place the fried fish pieces on top and sprinkle with the fried onions, pine nuts and almonds. Serve immediately.

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