Egyptian Sayyadiah - Fish With Rice Recipe

Name: Egyptian Sayyadiah - Fish With Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (12 ounce) whole fish, each about 12 oz; 1 lemon, juice of; salt, to taste; fresh ground black pepper, to taste; 3 garlic cloves, crushed; 1 teaspoon ground cumin; 2 medium onions, chopped; 2 tablespoons oil; 2 cups long grain rice; 3 1/2 cups hot water; flour; oil (for frying, preferably olive oil); lemon wedge (to garnish); parsley sprig (to garnish)

Servings: persons

4 (12 ounce) whole fish, each about 12 oz
1 lemon, juice of
salt, to taste
fresh ground black pepper, to taste
3 garlic cloves, crushed
1 teaspoon ground cumin
2 medium onions, chopped
2 tablespoons oil
2 cups long grain rice
3 1/2 cups hot water
flour
oil (for frying, preferably olive oil)
lemon wedge (to garnish)
parsley sprig (to garnish)

1
Scale and gut the fish and leave the heads on. ( well, you don't have to if you don't want to).
2
Rinse and wipe dry.
3
Rub surfaces and cavities with lemon juice, salt and pepper.
4
Cover and leave aside for 30-45 minutes. Prepare the garlic and mix with the cumin.
5
Gently fry the onions in oil in a deep pan for 15-20 minutes until very soft and golden.
6
Wash rice, drain and add to onions.
7
Stir over medium heat for 2-3 minutes, then add the hot water.
8
Bring to a boil, reduce heat to low, cover pan and cook gently for 20 minutes.
9
Make 3-4 deep slits on each side of the fish and fill slits with garlic-cumin mixture.
10
Coat fish with flour and shallow fry in hot oil until golden brown and cooked.
11
Remove fish and keep it hot.
12
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
Pile rice on a platter, arrange fish on top and garnish with lemon wedges and parsley sprigs.

539

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 (12 ounce) whole fish, each about 12 oz, 1 lemon, juice of, salt, to taste, fresh ground black pepper, to taste, and more.

Yes, Egyptian Sayyadiah - Fish With Rice falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Egyptian Sayyadiah - Fish With Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions