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.
My Mama’s Kingklip Sayadieh
My Mama’s Kingklip Sayadieh
with caramelised onions & sultanas
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Flaked Almonds
- Garlic Clove
- Garlic Cloves
- Green Leaves
- Ground Cinnamon
- Kingklip Fillet
- Kingklip Fillets
- Lemon
- Lemons
- Onion
- Onions
- Sultanas
- Tahini
- Tomato Paste
- Turmeric
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Tinfoil
- Paper Towel
- Butter (optional)
KINGKLIP TIME
Place a pan over a medium heat with a drizzle of oil and a knob of butter (optional). Pat the kingklip dry with some paper towel and season. When the pan is hot, fry the kingklip, skin-side down, for 3-4 minutes until crispy and golden. Flip and fry the other side for a further 3-4 minutes until cooked through. Remove from the pan, reserving the oil in the pan, and set the kingklip aside.
SAYADIEH
Return the pan, with the oil, to a medium-high heat. When hot, add the sliced onion and fry for 7-9 minutes until soft, browned and caramelized, shifting occasionally. On completion, add the rinsed rice, the cinnamon, the Turmeric, the grated garlic, and seasoning. Mix until fully combined and fry for 2-4 minutes until fragrant, shifting constantly. Add the tomato paste and 225ml of water. Mix until fully combined and leave to simmer for 10-12 minutes. In the final 5 minutes, top the rice with the browned kingklip and cover the pot with tinfoil. On completion, 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 oil, ¾ of the Sultanas, and ½ the flaked almonds. In a separate bowl, combine the tahini and the juice from 1 lemon wedge. Add water in 5ml increments until a drizzling consistency.
LEBANESE FEAST!
Serve up a bed of the cinnamon rice with the kingklip on top, and drizzle over the Tahini dressing. Sprinkle over the remaining almonds and Sultanas. Side with the salad and any remaining lemon wedges. Sahtein, Chef!
KINGKLIP TIME
Place a pan over a medium heat with a drizzle of oil and a knob of butter (optional). Pat the kingklip dry with some paper towel and season. When the pan is hot, fry the kingklip, skin-side down, for 3-4 minutes until crispy and golden. Flip and fry the other side for a further 3-4 minutes until cooked through. Remove from the pan, reserving the oil in the pan, and set the kingklip aside.
SAYADIEH
Return the pan, with the oil, to a medium-high heat. When hot, add the sliced onion and fry for 7-9 minutes until soft, browned and caramelized, shifting occasionally. On completion, add the rinsed rice, the cinnamon, the Turmeric, the grated garlic, and seasoning. Mix until fully combined and fry for 2-4 minutes until fragrant, shifting constantly. Add the tomato paste and 450ml of water. Mix until fully combined and leave to simmer for 10-12 minutes. In the final 5 minutes, top the rice with the browned kingklip and cover the pot with tinfoil. On completion, 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 oil, ¾ of the Sultanas, and ½ the flaked almonds. In a separate bowl, combine the tahini and the juice from 2 lemon wedges. Add water in 5ml increments until a drizzling consistency.
LEBANESE FEAST!
Serve up a bed of the cinnamon rice with the kingklip on top, and drizzle over the Tahini dressing. Sprinkle over the remaining almonds and Sultanas. Side with the salad and any remaining lemon wedges. Sahtein, Chef!
KINGKLIP TIME
Place a pan over a medium heat with a drizzle of oil and a knob of butter (optional). Pat the kingklip dry with some paper towel and season. When the pan is hot, fry the kingklip, skin-side down, for 3-4 minutes until crispy and golden. Flip and fry the other side for a further 3-4 minutes until cooked through. Remove from the pan, reserving the oil in the pan, and set the kingklip aside.
SAYADIEH
Return the pan, with the oil, to a medium-high heat. When hot, add the sliced onion and fry for 9-12 minutes until soft, browned and caramelized, shifting occasionally. On completion, add the rinsed rice, the cinnamon, the Turmeric, the grated garlic, and seasoning. Mix until fully combined and fry for 2-4 minutes until fragrant, shifting constantly. Add the tomato paste and 600ml of water. Mix until fully combined and leave to simmer for 10-12 minutes. In the final 5 minutes, top the rice with the browned kingklip and cover the pot with tinfoil. On completion, 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 oil, ¾ of the Sultanas, and ½ the flaked almonds. In a separate bowl, combine the tahini and the juice from 3 lemon wedges. Add water in 5ml increments until a drizzling consistency.
LEBANESE FEAST!
Serve up a bed of the cinnamon rice with the kingklip on top, and drizzle over the Tahini dressing. Sprinkle over the remaining almonds and Sultanas. Side with the salad and any remaining lemon wedges. Sahtein, Chef!
KINGKLIP TIME
Place a pan over a medium heat with a drizzle of oil and a knob of butter (optional). Pat the kingklip dry with some paper towel and season. When the pan is hot, fry the kingklip, skin-side down, for 3-4 minutes until crispy and golden. Flip and fry the other side for a further 3-4 minutes until cooked through. Remove from the pan, reserving the oil in the pan, and set the kingklip aside.
SAYADIEH
Return the pan, with the oil, to a medium-high heat. When hot, add the sliced onion and fry for 9-12 minutes until soft, browned and caramelized, shifting occasionally. On completion, add the rinsed rice, the cinnamon, the Turmeric, the grated garlic, and seasoning. Mix until fully combined and fry for 2-4 minutes until fragrant, shifting constantly. Add the tomato paste and 900ml of water. Mix until fully combined and leave to simmer for 10-12 minutes. In the final 5 minutes, top the rice with the browned kingklip and cover the pot with tinfoil. On completion, 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 oil, ¾ of the Sultanas, and ½ the flaked almonds. In a separate bowl, combine the tahini and the juice from 4 lemon wedges. Add water in 5ml increments until a drizzling consistency.
LEBANESE FEAST!
Serve up a bed of the cinnamon rice with the kingklip on top, and drizzle over the Tahini dressing. Sprinkle over the remaining almonds and Sultanas. Side with the salad and any remaining lemon wedges. Sahtein, Chef!
Frequently Asked Questions
What is the preparation time for My Mama’s Kingklip Sayadieh?
The preparation time for My Mama’s Kingklip Sayadieh with caramelised onions & sultanas is between 20 and 35 minutes.
What is the total time required to make My Mama’s Kingklip Sayadieh with caramelised onions & sultanas?
The total time required to make My Mama’s Kingklip Sayadieh with caramelised onions & sultanas is between 35 and 55 minutes.
How many servings does My Mama’s Kingklip Sayadieh provide?
4 servings
What are the main ingredients in My Mama’s Kingklip Sayadieh?
Flaked Almonds, Garlic Clove, Garlic Cloves, Green Leaves, Ground Cinnamon, Kingklip Fillet, Kingklip Fillets, Lemon, Lemons, Onion, Onions, Sultanas, Tahini, Tomato Paste, Turmeric, White Basmati Rice
What is the nutritional information of My Mama’s Kingklip Sayadieh?
Calories: 736, Carbs: 94 grams, Fat: grams, Protein: 38.1 grams, Sugar: 20.4 grams, Salt: 210 grams
How do I prepare My Mama’s Kingklip Sayadieh?
KINGKLIP TIME: Place a pan over a medium heat with a drizzle of oil and a knob of butter (optional). Pat the kingklip dry with some paper towel and season. When the pan is hot, fry the kingklip, skin-side down, for 3-4 minutes until crispy and golden. Flip and fry the other side for a further 3-4 minutes until cooked through. Remove from the pan, reserving the oil in the pan, and set the kingklip aside. BITS & BOBS: In a bowl, combine the rinsed green leaves, a drizzle of oil, ¾ of the sultanas, and ½ the flaked almonds. In a separate bowl, combine the tahini and the juice from 2 lemon wedges. Add water in 5ml increments until a drizzling consistency. SAYADIEH: Return the pan, with the oil, to a medium-high heat. When hot, add the sliced onion and fry for 7-9 minutes until soft, browned and caramelized, shifting occasionally. On completion, add the rinsed rice, the cinnamon, the turmeric, the grated garlic, and seasoning. Mix until fully combined and fry for 2-4 minutes until fragrant, shifting constantly. Add the tomato paste and 450ml of water. Mix until fully combined and leave to simmer for 10-12 minutes. In the final 5 minutes, top the rice with the browned kingklip and cover the pot with tinfoil. On completion, most of the water should be absorbed and the rice should be fully cooked. LEBANESE FEAST!: Serve up a bed of the cinnamon rice with the kingklip on top, and drizzle over the tahini dressing. Sprinkle over the remaining almonds and sultanas. Side with the salad and any remaining lemon wedges. Sahtein, Chef!
What should be prepared from my kitchen to make My Mama’s Kingklip Sayadieh?
Flaked Almonds, Garlic Clove, Garlic Cloves, Green Leaves, Ground Cinnamon, Kingklip Fillet, Kingklip Fillets, Lemon, Lemons, Onion, Onions, Sultanas, Tahini, Tomato Paste, Turmeric, White Basmati Rice
How many calories does My Mama’s Kingklip Sayadieh have?
736 calories
How much fat content does My Mama’s Kingklip Sayadieh have?
grams
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