What are the main ingredients in White Fish Sayadieh?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Tinfoil, Paper Towel, Butter (optional)

What is the nutritional information of White Fish Sayadieh?

Calories: 833, Carbs: 93 grams, Fat: grams, Protein: 46.3 grams, Sugar: 20 grams, Salt: 188 grams

How do I prepare White Fish Sayadieh?

LEBANESE FEAST!: Serve up a bed of the cinnamon rice. Top with the fish and drizzle over the tahini dressing. Sprinkle over the remaining almonds and the sultanas. Side with the salad. Sahtein, Chef! FISH TIME: Place a pan over medium-high heat with a drizzle of oil. Pat the fish dry with paper towel. When hot, fry the fish until golden, 3-4 minutes per side. In the final minute, baste with a knob of butter (optional). Remove from the pan and season. BITS & BOBS: In a bowl, combine the rinsed green leaves, a drizzle of olive oil, ¾ of the sultanas, and ½ the toasted almonds. In a separate bowl, combine the tahini and the lemon juice (to taste). Add water in 5ml increments until a drizzling consistency. TOAST: Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. SAYADIEH: Return the pan with the oil to medium-high heat. When hot, fry the sliced onion until soft, browned and caramelised, 7-9 minutes (shifting occasionally). Add the rinsed rice, the cinnamon mix, the grated garlic, and seasoning. Mix until fully combined and fry until fragrant, 2-4 minutes (shifting constantly). Add the tomato paste and 450ml of water. Mix and leave to simmer for 10-12 minutes. In the final 5 minutes, top the rice with the browned fish and cover the pot with tinfoil. Most of the water should be absorbed and the rice should be fully cooked.

What should be prepared from my kitchen to make White Fish Sayadieh?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Tinfoil, Paper Towel, Butter (optional)

White Fish Sayadieh

Name: White Fish Sayadieh
Prep time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Tinfoil; Paper Towel; Butter (optional)

A Lebanese family favourite! This dish is full of traditional Middle Eastern spices, sweet caramelised onions, and perfectly cooked kingklip fillet. Served alongside cinnamon & turmeric garlic rice and a sweet sultana & almond salad, you will feel warm and comforted with every mouthful.

White Fish Sayadieh

with caramelised onions & sultanas

Hands on Time: 20 - 35 minutes

Overall Time: 35 - 55 minutes

Download the Recipe for 2

Ingredients:

Almonds
Cinnamon Mix
Garlic Clove
Garlic Cloves
Golden Sultanas
Green Leaves
Lemon Juice
Line-caught White Fish Fillet
Line-caught White Fish Fillets
Onion
Onions
Tahini
Tomato Paste
White Basmati Rice

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Tinfoil
Paper Towel
Butter (optional)

Serves 1

TOAST
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
FISH TIME
Place a pan over medium-high heat with a drizzle of oil. Pat the fish dry with paper towel. When hot, fry the fish until golden, 3-4 minutes per side. In the final minute, baste with a knob of butter (optional). Remove from the pan and season.
SAYADIEH
Return the pan with the oil to medium-high heat. When hot, fry the sliced onion until soft, browned and caramelised, 7-9 minutes (shifting occasionally). Add the rinsed rice, the cinnamon mix, the grated garlic, and seasoning. Mix until fully combined and fry until fragrant, 2-4 minutes (shifting constantly). Add the tomato paste and 225ml of water. Mix and leave to simmer for 10-12 minutes. In the final 5 minutes, top the rice with the browned fish and cover the pot with tinfoil. Most of the water should be absorbed and the rice should be fully cooked.
BITS & BOBS
In a bowl, combine the rinsed green leaves, a drizzle of olive oil, ¾ of the sultanas, and ½ the toasted almonds. In a separate bowl, combine the tahini and the lemon juice (to taste). Add water in 5ml increments until a drizzling consistency.
LEBANESE FEAST!
Serve up a bed of the cinnamon rice. Top with the fish and drizzle over the tahini dressing. Sprinkle over the remaining almonds and the sultanas. Side with the salad. Sahtein, Chef!

Almonds - 10g
Line-caught White Fish Fillet - 1
Onion - 1
White Basmati Rice - 75ml
Cinnamon Mix - 12.5ml
Garlic Clove - 1
Tomato Paste - 7,5ml
Green Leaves - 20g
Golden Sultanas - 20g
Tahini - 25ml
Lemon Juice - 10ml

Download the Recipe

Serves 2

TOAST
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
FISH TIME
Place a pan over medium-high heat with a drizzle of oil. Pat the fish dry with paper towel. When hot, fry the fish until golden, 3-4 minutes per side. In the final minute, baste with a knob of butter (optional). Remove from the pan and season.
SAYADIEH
Return the pan with the oil to medium-high heat. When hot, fry the sliced onion until soft, browned and caramelised, 7-9 minutes (shifting occasionally). Add the rinsed rice, the cinnamon mix, the grated garlic, and seasoning. Mix until fully combined and fry until fragrant, 2-4 minutes (shifting constantly). Add the tomato paste and 450ml of water. Mix and leave to simmer for 10-12 minutes. In the final 5 minutes, top the rice with the browned fish and cover the pot with tinfoil. Most of the water should be absorbed and the rice should be fully cooked.
BITS & BOBS
In a bowl, combine the rinsed green leaves, a drizzle of olive oil, ¾ of the sultanas, and ½ the toasted almonds. In a separate bowl, combine the tahini and the lemon juice (to taste). Add water in 5ml increments until a drizzling consistency.
LEBANESE FEAST!
Serve up a bed of the cinnamon rice. Top with the fish and drizzle over the tahini dressing. Sprinkle over the remaining almonds and the sultanas. Side with the salad. Sahtein, Chef!

Almonds - 20g
Line-caught White Fish Fillets - 2
Onion - 1
White Basmati Rice - 150ml
Cinnamon Mix - 25ml
Garlic Clove - 1
Tomato Paste - 15ml
Green Leaves - 40g
Golden Sultanas - 40g
Tahini - 50ml
Lemon Juice - 20ml

Download the Recipe

Serves 3

TOAST
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
FISH TIME
Place a pan over medium-high heat with a drizzle of oil. Pat the fish dry with paper towel. When hot, fry the fish until golden, 3-4 minutes per side. In the final minute, baste with a knob of butter (optional). Remove from the pan and season.
SAYADIEH
Return the pan with the oil to medium-high heat. When hot, fry the sliced onion until soft, browned and caramelised, 9-12 minutes (shifting occasionally). Add the rinsed rice, the cinnamon mix, the grated garlic, and seasoning. Mix until fully combined and fry until fragrant, 2-4 minutes (shifting constantly). Add the tomato paste and 600ml of water. Mix and leave to simmer for 10-12 minutes. In the final 5 minutes, top the rice with the browned fish and cover the pot with tinfoil. Most of the water should be absorbed and the rice should be fully cooked.
BITS & BOBS
In a bowl, combine the rinsed green leaves, a drizzle of olive oil, ¾ of the sultanas, and ½ the toasted almonds. In a separate bowl, combine the tahini and the lemon juice (to taste). Add water in 5ml increments until a drizzling consistency.
LEBANESE FEAST!
Serve up a bed of the cinnamon rice. Top with the fish and drizzle over the tahini dressing. Sprinkle over the remaining almonds and the sultanas. Side with the salad. Sahtein, Chef!

Almonds - 30g
Line-caught White Fish Fillets - 3
Onions - 2
White Basmati Rice - 225ml
Cinnamon Mix - 37,5ml
Garlic Cloves - 2
Tomato Paste - 22,5ml
Green Leaves - 60g
Golden Sultanas - 60g
Tahini - 75ml
Lemon Juice - 30ml

Download the Recipe

Serves 4

TOAST
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
FISH TIME
Place a pan over medium-high heat with a drizzle of oil. Pat the fish dry with paper towel. When hot, fry the fish until golden, 3-4 minutes per side. In the final minute, baste with a knob of butter (optional). Remove from the pan and season.
SAYADIEH
Return the pan with the oil to medium-high heat. When hot, fry the sliced onion until soft, browned and caramelised, 9-12 minutes (shifting occasionally). Add the rinsed rice, the cinnamon mix, the grated garlic, and seasoning. Mix until fully combined and fry until fragrant, 2-4 minutes (shifting constantly). Add the tomato paste and 900ml of water. Mix and leave to simmer for 10-12 minutes. In the final 5 minutes, top the rice with the browned fish and cover the pot with tinfoil. Most of the water should be absorbed and the rice should be fully cooked.
BITS & BOBS
In a bowl, combine the rinsed green leaves, a drizzle of olive oil, ¾ of the sultanas, and ½ the toasted almonds. In a separate bowl, combine the tahini and the lemon juice (to taste). Add water in 5ml increments until a drizzling consistency.
LEBANESE FEAST!
Serve up a bed of the cinnamon rice. Top with the fish and drizzle over the tahini dressing. Sprinkle over the remaining almonds and the sultanas. Side with the salad. Sahtein, Chef!