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Fish, of your choice

Basmati rice, soaked and drained

6 large onions

Vegetable oil

Fish spice blend: a mix of seven spices plus caraway, garlic powder, onion powder and fine cumin

1 teaspoon annatto or turmeric (for color)

1 teaspoon salt

Fried nuts for garnish

Fish stock prepared in advance (can be kept frozen until needed)

First, deep-fry the fish in plenty of hot oil until cooked.
In the same pot, discard the oil used to fry the fish, add a little fresh oil and fry the sliced onions until they become very dark in color.
Drain the onions from the oil and set them aside.
Using a clean pot, add the reserved fried onions, then add the rice, salt, spices and 2 cups of fish stock for every cup of rice.
Bring the stock to a boil; when it reaches the rice level, reduce the heat and cover the pot.
Let the Sayadieh simmer on low heat until the rice is cooked.
Transfer the Sayadieh to a serving dish. Remove bones from the fried fish and arrange the fish over the rice.
Garnish with fried nuts and the crispy browned onions as desired. Serve with tartar sauce or tahini sauce on the side if you like.

وصفة وطريقة تحضير الصيادية من صديقة موقع شو طابخين اليوم:

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Fish Sayadieh (Sayadiyah)

Prep checklist