eCook Meal
White Fish Sayadieh
with caramelised onions & sultanas
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R132.20
for 4 servings · R33.05 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Almonds needs 40 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 4% of packR9.28
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Tahini needs 100 mlGreen Tahini Dressing 100 g R29.99 · whole pack (size can't be divided)R29.99
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R29.99 · 8% of packR2.40
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Tomato Paste needs 30 mlChilli Tomato Paste 70 g R17.99 · whole pack (size can't be divided)R17.99
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White Basmati Rice needs 300 mlFully Cooked White Basmati Rice 250 g R37.99 · whole pack (size can't be divided)R37.99
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
Not in the Woolies basket — source these elsewhere:
- Golden Sultanas
- Line-caught White Fish Fillets
- Cinnamon Mix
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for White Fish Sayadieh?
The preparation time for White Fish Sayadieh with caramelised onions & sultanas is between 20 and 35 minutes.
What is the total time required to make White Fish Sayadieh with caramelised onions & sultanas?
The total time required to make White Fish Sayadieh with caramelised onions & sultanas is between 35 and 55 minutes.
How many servings does White Fish Sayadieh provide?
4 servings
What are the main ingredients in White Fish Sayadieh?
Almonds, Cinnamon Mix, Garlic, Golden Sultanas, Green Leaves, Lemon Juice, Line-caught White Fish Fillet, Onion, Tahini, Tomato Paste, White Basmati Rice
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?
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. 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. 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. 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!
What should be prepared from my kitchen to make White Fish Sayadieh?
Almonds, Cinnamon Mix, Garlic, Golden Sultanas, Green Leaves, Lemon Juice, Line-caught White Fish Fillet, Onion, Tahini, Tomato Paste, White Basmati Rice
How many calories does White Fish Sayadieh have?
833 calories
How much fat content does White Fish Sayadieh have?
grams