Egyptian Sayyadiah Fish with Rice
Experience the bold and aromatic flavors of Egyptian Sayyadiah Fish with Rice, a timeless coastal dish that beautifully balances warm spices and tender fish fillets atop fragrant, golden-hued rice. Featuring perfectly pan-fried firm white fish like sea bass or snapper, caramelized onion rings, and a medley of spices including cumin, coriander, and turmeric, this classic recipe is a true celebration of Middle Eastern cuisine. Simmered with fish stock, bay leaves, and cardamom pods, the rice absorbs every layer of flavor, creating a dish that’s as comforting as it is striking. Serve this hearty one-pot meal with fresh parsley and a squeeze of lemon for a bright finish—the perfect centerpiece for an unforgettable dinner.
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Recipe Information
Ingredients
- 500 grams Firm white fish (e.g., sea bass, tilapia, or snapper)
- 2 cups White rice
- 3 medium Onion
- 2 Garlic cloves
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Cinnamon
- 0.5 teaspoon Turmeric powder
- 3 Cardamom pods
- 2 Bay leaves
- 1 tablespoon Tomato paste
- 3.5 cups Fish stock (or water)
- 0.25 cup Flour
- 4 tablespoons Vegetable oil
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Fresh parsley
- 4 Lemon wedges (for serving)
Instructions
Rinse the fish and pat it dry with paper towels. Cut it into large fillets, if not already filleted.
In a bowl, mix 1 teaspoon of salt and 1/2 teaspoon of black pepper. Sprinkle this mixture on both sides of the fish fillets.
Lightly coat the fish fillets in flour, shaking off any excess.
In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Pan-fry the fish fillets for 2-3 minutes on each side or until lightly golden. Remove and set aside.
Peel and thinly slice the onions into rings. In a large pot, heat the remaining 2 tablespoons of oil over medium heat. Add the onions and cook for 15-20 minutes, stirring often, until deeply caramelized and golden brown.
Mince the garlic and add it to the caramelized onions. Sauté for another 1-2 minutes until fragrant.
Stir in the cumin, coriander, cinnamon, turmeric, and remaining salt and black pepper. Toast the spices for 30 seconds to release their aromas.
Add the tomato paste to the pot and stir until well combined.
Pour in the fish stock (or water) and bring the mixture to a boil. Add the cardamom pods and bay leaves.
Rinse the rice under cold water until the water runs clear. Add the rice to the pot and stir gently to mix.
Lower the heat to medium-low, cover the pot, and simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
Carefully place the fried fish fillets on top of the rice in the pot. Cover again and let it steam on low heat for another 5 minutes.
Remove the pot from heat and let it rest, covered, for 5 minutes. Discard the bay leaves and cardamom pods.
Fluff the rice gently with a fork. Serve the Sayyadiah with the fish on top, garnished with fresh parsley and lemon wedges on the side.
Nutrition Facts
Calories |
1792 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.5 g | 85% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 6464 mg | 281% | |
| Total Carbohydrate | 186.9 g | 68% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 30.1 g | ||
| Protein | 125.6 g | 251% | |
| Vitamin D | 25.0 mcg | 125% | |
| Calcium | 400 mg | 31% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 3250 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
