Recipe of Favorite The Classic Sayadieh: Lebanese Fish with Rice

Hello everybody, I hope you're having an amazing day today. Today, we're going to prepare a special dish, Step-by-Step Guide to Prepare Homemade The Classic Sayadieh: Lebanese Fish with Rice. One of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from The Classic Sayadieh: Lebanese Fish with Rice, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare The Classic Sayadieh: Lebanese Fish with Rice delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make The Classic Sayadieh: Lebanese Fish with Rice is 12 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook The Classic Sayadieh: Lebanese Fish with Rice estimated approx 60 mins.

To begin with this particular recipe, we must prepare a few ingredients. You can cook The Classic Sayadieh: Lebanese Fish with Rice using 12 ingredients and 9 steps. Here is how you cook that.

A family dish prepared with rice and fish then garnished with fried onions, almonds and pine nuts. Enjoy!

Ingredients and spices that need to be Prepare to make The Classic Sayadieh: Lebanese Fish with Rice:

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

Steps to make 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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