Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Sayadieh Bi Samak (Baked Fish With Rice) Recipe
    Lost? Site Map

    Sayadieh Bi Samak (Baked Fish With Rice)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 45 mins

    45 mins

    1 hr

    Aaliyah's&Aaron'sMum's Note:

    This dish is baked fish pulao, a classic, I think, from Lebanon (that's what my Lebanese friends tell me!). Any white, firm fish can be used for this dish. The rice is always topped with crispy-fried caramelised onions and roasted pine nuts. Please note, for baharat spice mix, you may go to Baharat Spice Blend.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric

    • 3 kg whole white fish fillets
    • 3 onions, thinly sliced
    • 250 ml oil
    • 1 lemon, juice of, a
    • 1 lemon, sliced

    For seasoning

    For the rice and stock

    For baking the fish

    For garnish

    • 50 g pine nuts, roasted
    • crispy caramelized onion


    1. 1
      Preheat the oven to gas mark 3/325F/170°C.
    2. 2
      Gut, scale and cut off the fish head (but keep it aside) then wash, clean and dry the fish.
    3. 3
      To caramelise the onions, heat half the oil in a pot and add the sliced onions.
    4. 4
      Let them cook on a gentle heat until darkish-brown in colour but not burned.
    5. 5
      Remove the onions from heat and place on kitchen paper.
    6. 6
      Reserve the oil in the pan for frying the fish head.
    7. 7
      To make the fish stock, add the fish head to the oil in the pan in which the onoins were cooked.
    8. 8
      Add 1 tsp baharat spice, 1/2 tsp ground cumin, salt and pepper and fry till browned (but careful not to burn the spices).
    9. 9
      When brown, add 8 cups water and let it boil for 45 minutes.
    10. 10
      Strain and use the stock to cook the rice.
    11. 11
      To prepare the rice, wash the rice 3 times and soak it for half an hour.
    12. 12
      Add half of the remaining oil to a large pot and when hot, add the rice, 1 tsp baharat spice mix and 1/2 tsp ground cumin.
    13. 13
      Stir-fry to seal the rice for 2-3 minutes but careful not to break the rice in the process.
    14. 14
      Keeping 1 cup of stock reserved aside, pour in the rest of the stock (should be 6 cups) over the rice.
    15. 15
      Bring the stock to boil, and once boiled reduce the heat and let it cook gently for about 20 minutes or until all the stock has been absorbed and the rice is cooked.
    16. 16
      Meanwhile, to bake the fish, using the remaining oil, grease a roasting tin and fish and about a tablespoon reserved for the spice mixture for the fish.
    17. 17
      Season the fish inside and outside with salt and pepper.
    18. 18
      In a small bowl add the remaining barahat spice mix and ground cumin and add in the reserved tablespoon of oil to blend it into a paste.
    19. 19
      Rub this spice mixture all over and inside the fish.
    20. 20
      Place the lemon slices inside the fish and put the fish in the roasting tin, pouring in half cup of water.
    21. 21
      Bake in the preheated oven for 1 hour.
    22. 22
      To make the sauce, heat the reserved cup of fish stock and add the juice of 1/2 a lemon, the let it boil to reduce and thicken.
    23. 23
      Remove from heat and strain.
    24. 24
      To serve, pile the cooked rice on a platter and top it with the whole fish (or you may cut the fish in pieces).
    25. 25
      Garnish with crispy caramelised fried onions and pine nuts and serve with the sauce on the side.

    Ratings & Reviews:


    Nutritional Facts for Sayadieh Bi Samak (Baked Fish With Rice)

    Serving Size: 1 (726 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 1146.3
    Calories from Fat 448
    Total Fat 49.7 g
    Saturated Fat 7.2 g
    Cholesterol 279.1 mg
    Sodium 1473.7 mg
    Total Carbohydrate 86.5 g
    Dietary Fiber 3.3 g
    Sugars 2.7 g
    Protein 84.7 g

    The following items or measurements are not included:

    mixed spice

    Ideas from


    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes