Sayadieh Fish

Lebanese spiced fish with caramelized-onion rice, browned fish stock and a lemony tahini sauce.

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Sayadieh gets its distinctive colour from deeply browned onions blended into the cooking liquid. The fish is cooked separately and placed on the rice at the end, preventing delicate fillets from breaking into the grains.

Ingredients

• 1.2 kg Firm white fish fillets (skinless, pin bones removed)
• 2 tsp Fine salt (divided)
• 1 tsp Black pepper (divided)
• 2 tsp Ground cumin (divided)
• 1.5 tsp Ground coriander
• 0.5 tsp Ground cinnamon
• 4 tbsp Lemon juice (divided)
• 450 g Aged basmati rice (rinsed and soaked 20 minutes)
• 4 large Onions (thinly sliced)
• 100 ml Olive oil (divided)
• 850 ml Fish stock (hot)
• 120 g Tahini
• 100 ml Cold water (approximately)
• 60 g Pine nuts or almonds (toasted)
• 20 g Fresh parsley (chopped)

Step-by-step method

1. Cut fish into six portions and check carefully for pin bones. Season with 1 teaspoon salt, half the pepper, half the cumin, coriander and 2 tablespoons lemon juice; refrigerate while the onions cook.
2. Heat 70 ml oil in a wide heavy pot over medium. Cook onions with a pinch of salt for 25 to 30 minutes until deep mahogany brown, stirring constantly near the end so they do not burn.
3. Reserve one-quarter of the onions for garnish. Blend the rest with hot fish stock until smooth, then return to the pot with cinnamon, remaining cumin, pepper and salt.
4. Add drained rice, bring to a boil, cover and cook on the lowest heat for 15 minutes. Turn off the heat and rest covered for 10 minutes without lifting the lid.
5. Heat remaining oil in a non-stick pan over medium-high. Pat fish dry and cook 3 to 5 minutes per side, depending on thickness, until opaque, flaking easily and 63°C at the centre.
6. Whisk tahini with remaining lemon juice; it will seize at first. Add cold water one tablespoon at a time until pale, smooth and pourable, then season lightly.
7. Fluff the brown onion rice onto a platter, arrange fish on top, and garnish with reserved onions, nuts and parsley. Serve tahini sauce separately so the rice stays fluffy.