Ingredients
-
4
-
1
-
-
-
3
-
1
-
2
-
2
-
2
-
3 1/2
-
-
-
-
-
Directions
Egyptian Sayyadiah – Fish With Rice, I have not as yet tried this I’m posting it for Zaar World Tour III I’m not counting the time for cleaning the fish as most of us buy them pre-cleaned , This recipie is word for word from the Charmain Solomon Complete Middle Eastern Cookbook – my copy is from 1980 , instructions unclear, pressure cooker exploded
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Scale and Gut the Fish and Leave the Heads On. ( Well, You Don't Have to If You Don't Want To). |
|
2
Done
|
Rinse and Wipe Dry. |
|
3
Done
|
Rub Surfaces and Cavities With Lemon Juice, Salt and Pepper. |
|
4
Done
|
Cover and Leave Aside For 30-45 Minutes. Prepare the Garlic and Mix With the Cumin. |
|
5
Done
|
Gently Fry the Onions in Oil in a Deep Pan For 15-20 Minutes Until Very Soft and Golden. |
|
6
Done
|
Wash Rice, Drain and Add to Onions. |
|
7
Done
|
Stir Over Medium Heat For 2-3 Minutes, Then Add the Hot Water. |
|
8
Done
|
Bring to a Boil, Reduce Heat to Low, Cover Pan and Cook Gently For 20 Minutes. |
|
9
Done
|
Make 3-4 Deep Slits on Each Side of the Fish and Fill Slits With Garlic-Cumin Mixture. |
|
10
Done
|
Coat Fish With Flour and Shallow Fry in Hot Oil Until Golden Brown and Cooked. |
|
11
Done
|
Remove Fish and Keep It Hot. |
|
12
Done
|
Add About 2 Tablespoons of the Oil in Which the Fish Was Cooked to the Cooked Rice. Stir Through With a Fork, Cover Pan and Leave Rice For 5 Minutes. |
|
13
Done
|
Pile Rice on a Platter, Arrange Fish on Top and Garnish With Lemon Wedges and Parsley Sprigs. |
