Pages

Siyyadiyeh (Lebanese Style Fish over Rice) - صيادية


This is my easy version of Siyyadiyeh. The traditional version is a little bit more complicated and requires using whole fish, where you bake it and then remove the head and bones and boil them with water and spices to obtain fish broth. In this version, I make it with fish fillets and use ready fish broth. Therefore, I don't deal with bones nor a longer cooking time.

Serves 4-5
Ingredients:
1 pound of Whiting fish fillets (or Tilapia)
2 cups of white long rice
2 cups of fish broth (or any other broth you like)
2 onions, cut in half and sliced
1/2 cup of pine nuts
1/2 cup of lemon juice
1 tablespoon of cumin
1 tablespoon of allspice
1/2 cup of Olive oil
1/2 cup of vegetable oil (I prefer canola)
Salt & pepper to taste

For the sauce:
1 teaspoon of butter
1/2 teaspoon of cumin
1 tablespoon of flour
1 cup of fish broth
Juice of half a lemon
Salt & pepper to taste

Take the fish fillets and coat them with a mixture of flour, cumin and salt & pepper, set them aside. In a pan, add the vegetable oil and cook the fish on both sides and let drain the oil on a paper towel.
In another pan, add olive oil and the onions. Cook the onions until they are brown. remove from the oil and add the pine nuts to the oil until golden then also remove and transfer on a paper towel to drain the oil.
- In a pot, add the 2 cups of fish broth bring to a boil and then add the browned onions, cook on medium for a couple of minutes and then add the rice with 2 cups of water. Then add the cumin, allspice, salt & pepper, and let it simmer and cook.
Meanwhile prepare the sauce, in a sauce pan, add the butter, then the flour, mix until the flour obtain the roue, then add the broth, cumin, lemon juice, salt, pepper, stir and bring to a boil until it thickens.
Serve the cooked rice with pine nuts on top as well as the fish fillets and top them with the sauce. Any salad is good with it too.

PS: You also have the option to bake or broil the fish fillets but then you skip the flour and cumin coating and you spice them and drizzle some olive oil.

MAG

Phasellus facilisis convallis metus, ut imperdiet augue auctor nec. Duis at velit id augue lobortis porta. Sed varius, enim accumsan aliquam tincidunt, tortor urna vulputate quam, eget finibus urna est in augue.

12 comments:

JennDZ - The Leftover Queen said...

Ohhhh yeah! That looks amazing Mag! I never thought of that coating before - I am going to try it and soon! It looks gorgeous!

by MAG said...

Thanks a lot Jenn :) I'm glad you liked this one :)

Christie @ fig & cherry said...

This is one of my favourite dishes! I even had it catered at my engagement party a few years ago! I've been looking for a recipe and now I've got one - thanks so much Mag. I can't wait to give it a go.

farida said...

Mag, this looks and sounds amazingly delicious! I love the combo of ingredients you used in rice. And fish is great too! Yum!

by MAG said...

Hey Christie,
You are welcome! I am really happy to hear that we share the same taste ;)

by MAG said...

Hey Farida,
Thanks a lot! I love all the delicious recipes you make!!!

Anonymous said...

Don't forget the tahini sauce. In my opinion, that's a must.

by MAG said...

Hey "anonymous", thanks for visiting! With tahini sauce, it becomes a different dish called "Fish Tajin" which I will post soon too. And in Lebanon we serve it without rice and with pita bread instead. But that's a good idea to combine the 2 recipes together ;)

Yasmeen said...

AsSalaam Alaykum,
love the combination of fish and rice. Your blog has fantastic photos.

by MAG said...

Hey Yasmeen, wa alaykum el salam!
Thank you very much :)

Rita said...

Hey everyone. There s a nice place in beirut which makes an amazing siyyadiyeh. Actually they only deliver it... The place name is caterina. I think u should try it.

Anonymous said...

You may want to
1. poach your fish and then use the poaching water to cook the rice.
2. consider using salmon
3. use an assortment of nuts
4. garnish with parsley

The Phoenicians

"Upon the Tsurian sea the people live
Who style themselves Phoenicians...
These were the first great founders of the world --
Founders of cities and of mighty states --
Who showed a path through seas before unknown.
In the first ages, when the sons of men
Knew not which way to turn them, they assigned
To each his first department; they bestowed
Of land a portion and of sea a lot,
And sent each wandering tribe far off to share
A different soil and climate. Hence arose
The great diversity, so plainly seen,
'Mid nations widely severed."

-- Dyonysius of Susiana, A.D. 3
Mission Statement

Feedjit Live Traffic