Tripoli-style fish sayadiyeh from northern Lebanon — one of the tastiest ways to serve fish with rice.

Ingredients:

1 kg medium-sized fish

grated carrot

2 onions (dry)

1/4 cup vegetable oil

1 tbsp fish spice mix

1 1/2 cups long-grain rice

3 cups water

fried nuts for garnish

salt to taste

plenty of oil for frying

For the fish stock:

1 small onion

1 cinnamon stick

3 bay leaves

4 cardamom pods

4 whole cloves

Method:

Clean the fish well, sprinkle with salt and leave for about 1 hour to absorb the salt.
Deep-fry the fish in plenty of oil until golden.
Let the fish cool, remove the bones. Put the fish bones and tail in a pot with water and the whole spices and simmer for about 30 minutes to make the stock.
Strain the stock and reserve it for the rice.
Slice an onion and fry it in a pan until it is nearly blackened. Add 1 cup of water and simmer 4–5 minutes so the water takes on the onion color. Strain and add this liquid to the fish stock.
In a cooking pot, heat a little oil, add the grated carrot and lightly fry. Add three-quarters of the deboned fish (broken into pieces) and sauté with the carrot.
Add the washed, soaked (about 30 minutes) and well-drained rice and stir to combine.
Pour in the fish stock, the strained onion liquid and some plain water so the total liquid equals 3 cups — the amount needed for this rice quantity.
Bring to a boil. When the liquid starts to evaporate, reduce the heat and simmer gently for about 15 minutes or until the rice is cooked.
Transfer the sayadiyeh to a serving platter and arrange the remaining fish pieces on top.
Garnish Tripoli-style fish sayadiyeh with fried nuts and serve with tahini sauce (tartour) on the side.

Tahini sauce (Tartour):

Place 1/2 cup tahini in a tall cup, add a little water and whisk until the mixture is the consistency of yogurt.

Add lemon juice and whisk (a small whisk works best to prevent lumps).
Season with salt, chopped parsley and crushed chili flakes to taste, and stir well.

For more fish recipes from Um Taha try: Oven-Grilled Fish

Baba ghanoush is also great with fish — recipe here: How to Make Baba Ghanoush

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Tripoli-Style Fish Sayadiyeh

Prep checklist

Cooking notes