Go Back
–+ servings
Blue patterned platter with yellow rice, fried cod fillets, garnished with toasted slivered almonds, onions and parsley, with a metal spoon beside it, a small blue patterned bowl with toasted almonds, a small orange bowl with parsley and a blue bowl with tahini sauce on a blue background
5 from 8 ratings

Sayadieh (Middle Eastern Fish And Rice)

Yield: 6 servings
Prep: 20 minutes
Cook: 40 minutes
Total: 1 hour
Author: Amina Al-Saigh
This authentic Lebanese dish known as Sayadieh, combines perfectly seasoned crispy pan-fried fish fillets with fluffy yellow rice, all topped off with crispy onions, toasted almonds and parsley. This is a must make recipe!
Print Pin Recipe

Ingredients
 

  • 1 cup neutral oil, divided
  • 3 yellow onions, thinly sliced into half moons
  • 600 grams cod fillets, patted dry
  • 1/2 cup cornstarch, divided
  • 2 cups long-grain basmati rice, washed and drained
  • 3 cups water

For the spice mix

  • 2 teaspoons turmeric
  • 1 teaspoon cardamom powder
  • 2 teaspoons black pepper
  • 2 teaspoons coriander powder
  • 1 teaspoon ginger powder
  • 1 teaspoon garlic powder
  • 2 1/2 teaspoons kosher salt, divided

For Serving

  • 1/4 cup slivered almonds
  • 1/2 cup parsley, chopped

Instructions
 

  • Blanched slivered almonds in a saute pan with oil with a light blue spatula on a blue background
    Start by adding 3/4 cups of the oil to a large, deep skillet (2 inches) or a pot. Heat the oil for a few minutes then fry the almonds for a few minutes, stirring continuously, until golden brown. Remove from the skillet and set aside in a bowl.
  • Browned crispy onions in a saute pan with oil on a blue background
    Coat the thinly sliced onions with 2 to 3 tablespoons of the cornstarch and a pinch of salt. Toss them to combine. Add half a batch of the onions to the same skillet and fry on medium low heat. This will take about 6 to 7 minutes until they are crispy and have a deep golden color. As they fry, use a wooden spoon to move them around so that the uncooked pieces are always in the middle of the skillet.
  • Crispy fried onions on a paper towel on a gold rimmed white plate on a blue background
    Once they are mostly golden and crispy, place on a paper towel lined plate. Continue with the second batch of onions in the same way (frying in batches ensures they crisp evenly).
  • Mixed spice in a blue bowl with a metal spoon beside a white bowl with some spices and cornstarch and a metal spoon on a blue background
    Mix the spices along with 2 teaspoons of the salt in a small bowl. Use half of this spice mixture and add it to the rest of the cornstarch.
  • Cod fillets in a spiced cornstarch mix on a blue patterned plate
    Place the cornstarch and spice mixture in a flat plate. Pat the fish dry, then coat each fish filet with the cornstarch mixture very well, making sure all the filet is covered.
  • Fried cod fillets on paper towels on a white and blue patterned platter on a blue background
    Use the same oil in the skillet and top it up with another 1/4 cup of oil. Drop the filets, 3 or 4 at a time, not overcrowding the skillet, and fry on medium heat for 3 to 4 minutes on each side until golden and cooked through. You'll know it's done when it is opaque white and no longer translucent, and when it flakes easily with a fork. Continue pan frying the rest of the fillets.
  • crispy onions being fried with spices in a saute pan with a blue spatula on a blue background
    Once the fish is fried, re-add half the quantity of the fried onions along with the spice mixture. Toast the spices and stir with the onions for 1 minute.
  • Rice with spiced fried onions in a saute pan with a blue spatula
    Add drained rice, the 1/2 teaspoon of salt and the water and let the rice come to a boil. Lower the heat to medium low and cover the pot. Allow the rice to cook for 20 minutes, undisturbed. After 20 minutes, fluff the rice with a fork then cover the pot. Allow the rice to steam for 10 minutes with the heat off.
  • Blue patterned platter with yellow rice, fried cod fillets, garnished with toasted slivered almonds, fried onions and parsley on a blue background
    In a large plate, serve the rice topped with the rest of the onions, almonds, the fried fish, and chopped parsley.

Notes

  • Cod is typically used in this recipe, but you can also substitute with any other flaky white fish like halibut or haddock.
  • You can skip the crispy fried onions to make this recipe faster. Simply dice one onion and soften it in the skillet after frying the fish. Then add the rice to the onions and proceed as directed. You won't have crispy onions to top the rice with, but it's a quicker way to make it that is still very delicious.
Serving: 1g, Calories: 727kcal, Carbohydrates: 67g, Protein: 24g, Fat: 40g, Saturated Fat: 6g, Polyunsaturated Fat: 22g, Monounsaturated Fat: 10g, Trans Fat: 0.2g, Cholesterol: 43mg, Sodium: 1036mg, Potassium: 646mg, Fiber: 3g, Sugar: 3g, Vitamin A: 45IU, Vitamin C: 5mg, Calcium: 73mg, Iron: 2mg
Did you make this recipe?Please leave a star rating and review below!