Egyptian · intermediate
Egyptian Sayadieh Seared White Fish With Browned Onion Rice
Tender white fish served over savory long-grain rice infused with deeply caramelized onions, cumin, and warm broth.
- PREP TIME
- 20 min
- COOK TIME
- 35 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Season white fish fillets with one teaspoon cumin, half of the minced garlic, lemon juice, salt, and black pepper, then set aside for 15 minutes.
- 02
Heat two tablespoons of vegetable oil in a deep pot over medium-high heat and cook sliced onions, stirring often, for 15 minutes until deeply golden brown.
- 03
Stir the remaining ground cumin and remaining garlic into the brown onions and cook for one minute until fragrant. stream
- 04
Add rinsed white rice into the onion mixture, tossing for 2 minutes to coat the grains in oil and color.
- 05
Pour in the vegetable broth, add one teaspoon of salt, bring to a full boil, then lower heat, cover tightly, and simmer for 18 minutes.
- 06
Heat remaining oil in a skillet over medium-high heat, sear seasoned fish fillets for 3 to 4 minutes per side until cooked through, and serve over the onion rice.
A LITTLE KITCHEN KNOW-HOW
Onion-Caramelized Broth Infusion
Deeply frying onions until dark golden before adding broth, using the caramelized onion soluble compounds to naturally color and flavor simmered grains.
Notes from the kitchen
- Caramelizing onions deeply without scorching is essential for achieving the signature dark color and deep flavor of sayadieh rice.
- Pat the fish fillets thoroughly dry with paper towels prior to searing to achieve a good sear.
- Original home-cooking adaptation inspired by Egyptian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
