Mains
ChefRana Jarkas
Filet Fish Sayadiyah
Easy filet fish sayadiyah with very few additions. It relies on the flavor of browned onions and fish oil, so the rice absorbs their essence and develops a delicious taste.
Delicious, quick filet fish sayadiyah
Ingredients
Start here, then move straight into the method.
- Boneless fish fillets
- Lemon for washing the fish
- Black pepper
- Cumin
- Salt
- Finely chopped onion
- Basmati rice
- Fried eggplant - optional
- Coating the fish
- Flour
- Also from Rana, here is Kibbeh with Yogurt
- Also from Rana, here is Stuffed Zucchini with Yogurt
Method
Follow the cooking sequence without leaving the page.
- Wash the fish fillets with cold water and rub them with lemon while washing to remove any fishy odor
- Drain the fish well, season with salt, pepper, and cumin, then in a bowl mix flour with a pinch of black pepper, cumin, and salt, and dredge the fish on both sides in the flour mixture
- Fry the fillets in plenty of hot oil over medium heat until browned on both sides
- Set the fish aside, then take a little of the oil used for frying and put it in a pot and sauté the finely chopped onion in this oil until well browned
- Add water over the browned onions and also add a pinch of black pepper, cumin, and salt (the amount of water depends on the amount of rice you will cook)
- Let the water boil for several minutes so it absorbs the flavor of the onions and spices
- Add the previously washed and drained basmati rice and stir
- When the rice comes to a boil, lower the heat, cover the pot, and let it cook
- Transfer the rice to a serving dish and arrange the fried fish fillet slices on top. You can also add slices of fried eggplant on top if desired
- Serve the filet fish Sayadiyah with tahini sauce and salad
- Also from Rana: Kibbeh bil-Laban
- Also from Rana: Zucchini with Yogurt
Recipe tags
MainsLevantPescatarianDairy freeNut freeEgg freeFriedFishRiceVegetables
Notes and serving ideas
- Kibbeh with Yogurt
- Stuffed Zucchini with Yogurt
