A Culturally Lebanese Guest-Honoring Meal
Sayediyeh Fish n’ Rice is one of the cultural Guest-Honoring dishes of the Lebanese Cuisine.
It has its place in the short list with the Tripoli Spicy Fish of Samkeh Harra, the Chicken Mloukhieh, the Chicken Maghrabieh, the Maqloubeh Eggplant and Chicken cooked in Rice, and the original rich recipe of the Stuffed Grape Leaves, among very few others.
The reason is due to the dedication given to their preparation of festive richness, and to their delicious taste.
Let me put it this way: There is always a spontaneous reaction of Ah! and Oh!, with sometimes an undertone of envy, when you say that you are making Sayediyeh or that you just had Sayediyeh for lunch. 🙂
Sayediyeh is a Lebanese term that derives from the Arabic word صياد meaning Fisherman, and also hunter. In this case, it is obviously indicating the fisherman, and the deriving Fish dish.
What’s in the recipe?
Here is the thing. Not much! Mainly fish, rice, onions and nuts. The culinary secret is in the variety of spices, the cooking liquid, the method of browning the white rice, and the way the dish is presented.
In brief: The secret is in the culinary method. And when there is a fish, there is always pleasure and appreciation at the Lebanese tables!
There is more even to our Fish Sayediyeh with Rice: The nutrient values it provides!
Health Benefits of The Fish Sayediyeh With Rice
The Sayediyeh requires a mixture of four spices that are packed with excellent health benefits: Caraway, Cinnamon, Cumin and Turmeric (click to check them out!), in addition to the onion and the pine kernels.
As for its main components, the Fish and the Rice, they provide you with the following:
Lebanese Sayediyeh Fish n' Rice,
- 4.4 lb White Fish Cod, Red Snapper, or Sea Bass
- 3 cups Rice (long grains) rinsed and soaked in cold water
- 3 Onions (medium) white or yellow
- 1/2 cup Pine Kernels
- 1/2 cup Almonds
- 1 tsp Ground Caraway
- 1/2 tsp Ground Tumeric
- 1 tsp Ground Cumin
- 1/4 tsp Ground Cinnamon
- 3/4 cup Vegetable Oil
- 3 tbsps Olive Oil
- Salt to season
Rub the fish with some salt and olive oil, in and out .
In a large pan, fry the nuts in some of the vegetable oil until light brown.
Remove on a kitchen paper-towel to soak off the excess of oil.
Heat all the vegetable oil in the same pan, and fry the fish until tender.
Set it aside, on a double-layer of kitchen paper-towel for few seconds.
In the same oil, fry the onions into a brown color.
Remove aside 3 tbsp for garnishing, and keep the remaining in the pan.
While your onions are frying, work on the fish as follows:
Skin the fish off, cut off the head, remove the bones, and part the flesh into big pieces and set aside.
Pour over the onions in the pan 4 cups of hot water, place in the fish head, and season with the spices.
Leave it to simmer, covered, for 30 min over medium heat.
Remove the fish head, and bring the liquid to a boil.
Stir in the rice, mixing well. Cover, lower the heat, and leave it to cook for 25 min.
Garnish & Serve
Transfer your cooked rice into a serving plate, and top it with the pieces of fish flesh.
Place the fried onions on top of the fish pieces.
Garnish with the pine nuts and almonds.