Sayadeya (Egyptian Fish and Caramelized Onion Rice)
Local name: صيادية
In short: Pan-fried white fish on rice cooked in a deep brown caramelized onion and cumin broth, finished with a sharp garlic and tomato sauce. It takes about 1 h 35 min in total and makes 6 servings.
- Prep
- 25 min
- Cook
- 1 h 10 min
- Resting
- 20 min
- Total
- 1 h 35 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 530 kcal
Sayadeya, or fisherman's rice, is a coastal Egyptian dish often linked with Alexandria. Onions are cooked down until dark brown and sweet, and that color and flavor seep into a pot of rice scented with cumin. Firm white fish, fried with garlic and lemon, goes on top, with a sharp tomato sauce on the side.
Instructions
- Mix the garlic, cumin, salt and lemon juice and rub it over the fish. Leave in the fridge for 20 minutes.
- Heat 5 tbsp oil in a wide heavy pot over medium-low heat. Add the onions with a pinch of salt and cook for 35 to 40 minutes, stirring often, until deep brown and jammy, but not burned.
- Scoop out about a third of the onions for the topping. Stir the cumin and coriander into the pot for 30 seconds, then add the rice and stir for 1 minute to coat the grains.
- Pour in the hot stock, add the bay leaf and 1 tsp salt, and bring to a boil. Cover, turn the heat to low and cook for 15 minutes, then rest for 10 minutes without lifting the lid.
- Meanwhile, pat the fish dry and heat 4 tbsp oil in a large heavy pan over medium-high heat. Fry the fish for 3 to 4 minutes per side, until golden and the flesh flakes and reaches 63°C (145°F).
- For the sauce, warm 1 tbsp oil in a small pan and fry the garlic for 30 seconds. Add the tomatoes, vinegar, cumin, chili flakes and salt, and simmer for 10 minutes, until thick.
- Fluff the rice with a fork and mound it on a platter. Arrange the fish on top, scatter with the reserved onions and parsley, and serve with the sauce and lemon wedges.
Tips
- Patience with the onions is the whole dish. Keep the heat medium-low, and splash in a spoonful of water if they begin to stick before they have turned brown.
- Choose firm fillets such as grouper or sea bass, because delicate ones fall apart. Pat the fish very dry, and leave it alone until it releases from the pan so the crust stays whole.
Questions and answers
What is sayadeya?
A coastal Egyptian dish of fried fish served over rice colored brown by slowly caramelized onions and cumin. A sharp tomato and garlic sauce usually comes alongside.
Which fish is best for sayadeya?
Firm white fish such as sea bass, grouper, snapper or cod holds together well when fried. Avoid delicate fillets, which break apart in the pan and on the rice.
Can I make the rice ahead of time?
Yes, up to 1 day ahead. Cool it within an hour, keep it chilled, then reheat with a splash of water until steaming hot. Fry the fish just before serving.
How long does it take to make Sayadeya (Egyptian Fish and Caramelized Onion Rice)?
About 1 h 35 min in total: 25 min of preparation and 1 h 10 min of cooking.
How many calories are in Sayadeya (Egyptian Fish and Caramelized Onion Rice)?
About 530 kcal per serving, with 26 g of protein, 56 g of carbohydrates and 22 g of fat. These values are estimates.
Nutrition per serving
| Calories | 530 kcal |
|---|---|
| Protein | 26 g |
| Carbohydrates | 56 g |
| Fat | 22 g |
| Fiber | 4 g |
| Sugar | 12 g |
| Sodium | 1050 mg |
Estimated values, calculated from the ingredients.
