Egyptian Sayyadiah - Fish With Rice

Recipe by Annacia
READY IN: 1hr 8mins




  • Scale and gut the fish and leave the heads on. ( well, you don't have to if you don't want to).
  • Rinse and wipe dry.
  • Rub surfaces and cavities with lemon juice, salt and pepper.
  • Cover and leave aside for 30-45 minutes. Prepare the garlic and mix with the cumin.
  • Gently fry the onions in oil in a deep pan for 15-20 minutes until very soft and golden.
  • Wash rice, drain and add to onions.
  • Stir over medium heat for 2-3 minutes, then add the hot water.
  • Bring to a boil, reduce heat to low, cover pan and cook gently for 20 minutes.
  • Make 3-4 deep slits on each side of the fish and fill slits with garlic-cumin mixture.
  • Coat fish with flour and shallow fry in hot oil until golden brown and cooked.
  • Remove fish and keep it hot.
  • Add about 2 tablespoons of the oil in which the fish was cooked to the cooked rice. Stir through with a fork, cover pan and leave rice for 5 minutes.
  • Pile rice on a platter, arrange fish on top and garnish with lemon wedges and parsley sprigs.