What are the main ingredients in My Mama’s Kingklip Sayadieh?

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

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?

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

My Mama’s Kingklip Sayadieh

Name: My Mama’s Kingklip 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.

My Mama’s Kingklip Sayadieh

with caramelised onions & sultanas

Hands on Time: 20 - 35 minutes

Overall Time: 35 - 55 minutes

Download the Recipe for 2

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)

Serves 1

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 Fillet - 1
Onion - 1
White Basmati Rice - 75ml
Ground Cinnamon - 7,5ml
Turmeric - 5ml
Garlic Clove - 1
Tomato Paste - 7,5ml
Green Leaves - 20g
Sultanas - 20g
Flaked Almonds - 15g
Tahini - 25ml
Lemon - 1

Download the Recipe

Serves 2

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 Fillets - 2
Onion - 1
White Basmati Rice - 150ml
Ground Cinnamon - 15ml
Turmeric - 10ml
Garlic Clove - 1
Tomato Paste - 15ml
Green Leaves - 40g
Sultanas - 40g
Flaked Almonds - 30g
Tahini - 50ml
Lemon - 1

Download the Recipe

Serves 3

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 Fillets - 3
Onions - 2
White Basmati Rice - 225ml
Ground Cinnamon - 22,5ml
Turmeric - 15ml
Garlic Cloves - 2
Tomato Paste - 22,5ml
Green Leaves - 60g
Sultanas - 60g
Flaked Almonds - 45g
Tahini - 75ml
Lemons - 2

Download the Recipe

Serves 4

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!