Middle_Eastern
Middle Eastern - Seafood Dishes
Sayadieh
Chef's Menu Description
Sustainably sourced fresh fish fillet pan-seared with a crisp skin, served with garlic herb butter, seasonal vegetables, and lemon.
Ingredients
- • 1kg firm white fish, cut into large chunks
- • 2 cups long-grain rice, rinsed
- • 3 large onions, thinly sliced
- • 1/3 cup olive oil
- • 1 tsp ground cumin
- • 1/2 tsp cinnamon
- • 3 cups fish stock
- • 1/4 cup pine nuts
- • 1 lemon, quartered
Preparation Steps
1
Phase 1
Cook the onions in the oil until deep golden brown, then drain and set aside, keeping the oil.
2
Phase 2
Dust the fish with salt and fry in the onion oil for 2 minutes per side, then remove.
3
Phase 3
Stir the rice into the oil with the cumin and cinnamon for 2 minutes, then add the hot stock and salt.
4
Phase 4
Lay the fish on top of the rice, cover, and cook on the lowest heat for 20 to 25 minutes.
5
Phase 5
Toast the pine nuts and serve the rice topped with fish, crispy onions, pine nuts, and lemon.