Sayadeya
Alexandria’s fisherman’s rice: white fish on dark, spiced rice cooked in stock with caramelised onion. It’s served with toasted pine nuts.
Ingredients
- 4 white fish fillets or steaks (grouper, sea bass)
- 300 g basmati rice
- 3 onions
- 1 teaspoon each of cumin and turmeric, 1/2 teaspoon each of cinnamon and allspice
- 1 l fish stock
- Flour, oil and salt
- Toasted pine nuts or almonds
How to make it at home
- Fry the thinly sliced onion until very dark (without burning). Blend half of it with a little stock.
- Season the fish with cumin and salt, dust it with flour and fry it. Set aside.
- In the same pan, fry the rice with the spices, add the blended onion and the stock, and cook covered for 15 minutes.
- Lay the fish on top and leave to rest, covered, for 5 minutes.
- Serve with the rest of the fried onion and toasted pine nuts.
The trick: The dark colour of the rice comes from the well-caramelised onion.