Photograph of the finished Sayadeya Egyptian

Middle East · Cơm cá nghệ kiểu Ai Cập Sayadeya

Sayadeya Egyptian

1 hr 20 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sea fish fillet Sea fish fillet 2.6 lb
  • Photograph of Rice Rice 1.1 lb
  • Photograph of Onion Onion 4
  • Photograph of Turmeric powder Turmeric powder 0.6 oz
  • Photograph of Cumin seeds Cumin seeds 0.6 oz
  • Photograph of Thick tomato passata Thick tomato passata 5.6 oz
  • Photograph of Lime Lime 4
  • Photograph of Oil Oil ⅔ cup
  • Photograph of Coriander Coriander 2.1 oz
  • Photograph of Salt Salt 0.8 oz

Method

  1. 1 Fry the thinly sliced onions in oil for 15 minutes until they turn dark brown, then remove and set aside.
  2. 2 Fried shallots, cooked until dark brown, provide color and sweetness to the entire pot of rice; pale yellow shallots result in a bland dish lacking in color and flavor.
  3. 3 Marinate the fish with turmeric, cumin, salt, and lemon juice for 15 minutes, then pan-fry for 3 minutes on each side.
  4. 4 Sauté the rice in onion oil for 3 minutes, then add tomato sauce, fried onions, and 280 ml of hot water.
  5. 5 Cook the rice for 18 minutes, then place the fish on top, cover, and steam for another 8 minutes.
  6. 6 Sprinkle with cilantro and squeeze lemon juice when serving.

With an appliance

  • Oven 1 hr 20 min

    For step 5: Transfer the cooked rice to a covered bowl, bake on the middle rack of the oven at 180 degrees for 18 minutes, place the fish on top, and bake with the cover on for another 8 minutes; rotate the bowl when placing the fish so the rice cooks evenly.

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