Sayadieh Samak
(Baked Fish with Rice) Recipe

Origin: Saudi Arabia Period: Traditional

Ingredients:

2.5kg whole white fish, cleaned and scaled (use heads to make fish stock)
3 onions, thinly sliced
125ml oil
juice of 1/2 lemon
1 lemon, thinly sliced
3 tsp Saudi baharat
60g pine nuts, roasted
salt and white pepper, to taste

450g rice
1.75l fish stock

Sayadieh Samak
(Baked Fish with Rice) Preparation:

Method:

Wash the rice thoroughly with water (at least three changes) then drain. Add half the oil to a pan and when hot stir-in the rice, 1 tsp baharat spice blend and 1/2 tsp ground cumin. Stir-fry for about 3 minutes to coat the rice then add 1.5l of the fish stock. Bring to a boil then reduce to a simmer and allow the rice to cook gently for about 20 minutes, or until the rice is tender and all the stock has been absorbed.

In the meantime, add the remaining oil to a roasting tin and use to line the dish. Season the fish well both inside and out with salt and white pepper then rub all over with the remaining bhararat. Stuff the lemon slices in the fish's body cavity then place the slices from 2 onions on the base of the roasting tin before topping with the fish. Add the remaining fish stock in the pan then transfer to an oven pre-heated to 160°C and braise for 1 hour.

Meanwhile, fry the remaining onion until caramelized and crispy then take off the heat and set aside.

To serve, arrange the rice on a serving dish. Cur the fish into steaks and arrange on top of the rice. Garnish with the caramelized onions and pine nuts and serve any of the fish stock in the pan as a sauce on the side.

printer image printer-friendly version

Read: Recipe Articles and Reviews

Not the Recipe you were after?
Try our Comprehensive Recipe Search:

Add Celtnet Recipe: Baked Fish with Rice to your online bookmark site:

Celtnet Recipes - Baked Fish with Rice Recipe

More main course recipes...

More Traditional recipes...

More Rice recipes...

More recipes for Seafood...

More recipes for Fruit...

More recipes for Fish...

More recipes for Carbohydrate Staples...

More Baking recipes...

Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you.

Need to convert any units on this site?

As a guide 1 US cup of flour = 4 1/2 oz = 140g (this applies to breadcrumbs, ground almonds etc
1 US cup of butter/margarine or sugar = 7 oz = 200g

For temperature conversions (Celsius, gas mark, Farenheit) go to the Temperature conversion page.
For mass conversions (grammes, cups, spoons, ounces etc) go to the Mass/Weight conversion page.
For temperature conversions (litres, cups, spoons, fluid ounces etc) go to the Volume conversion page.
You can also see more cookery terms and meanings as well as ingredient descriptions at the Cooks' glossary

One Million People Campaign
If you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation!

Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now!
As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today!

Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.

The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system:

you remain anonymous as all eMail details are destroyed once your gift has been verified and a 'thank you' email has been sent. I need your trust and do not keep or sell eMail addresses. Once your donation has been made you will receive a copy of my The Guide to Spices and their Uses PDF file which contains a description of 57 spices along with recipes showing you how to use them. In addition the book contains recipes and techniques to create restaurant-style curries at home (recipes that are not on this website). Any donation you make goes towards the Help Stefan charity campaign. For more information see the Frequently Asked Questions. Also, if you purchase a book through any of the Amazon links below then a portion of the price will go to the maintenance of this site. Thank you for your help in keeping 'Celtnet Recipes' running.

If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store

If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!

Couldn't find what you were looking for? Search the web: