Sayadieh (Lebanese Fish and Caramelized Onion Rice)

Instructions

1. Toss the fish with the 2 tbsp lemon juice, 1 tsp cumin and 1/2 tsp salt. Leave it in the fridge for 20 minutes.
2. Heat the 5 tbsp oil in a wide, heavy pot over medium heat. Cook the onions for 30 to 35 minutes, stirring often, until deep brown. Lift out about a third and keep them for the topping.
3. Heat the 4 tbsp frying oil in a skillet over medium-high heat. Pat the fish dry and fry for 2 to 3 minutes per side, until golden. Set aside on a plate.
4. Add the rice to the onions in the pot and stir for 2 minutes. Add the 1 tsp cumin, the hot stock and the 1 1/2 tsp salt, bring to a boil, then cover and cook on low heat for 15 minutes.
5. Lay the fish on top of the rice, cover again and cook for 5 minutes, until the fish is cooked through (63°C / 145°F) and the rice is tender. Rest, covered, for 5 minutes.
6. Whisk the tahini, 3 tbsp lemon juice, garlic, cold water and 1/4 tsp salt until smooth and pourable.
7. Mound the rice on a platter, top with the fish, the reserved onions and the pine nuts, and serve with the tahini sauce and lemon wedges.

Tips

• The color comes from the onions, so take them to a deep brown but stop before they turn bitter. A splash of water stirred in during cooking helps prevent scorching.
• Use firm fish that holds together, such as sea bream, grouper, cod or snapper. Whole fish, fried and served on the rice, is also traditional: fry them for 4 to 5 minutes per side.