Cookbook:Sayadeya (Egyptian Fish with Rice)
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Sayadeya (Egyptian Fish with Rice) | |
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Category | Fish recipes |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Sayadeya is a delicious and aromatic Egyptian dish that features fish cooked with rice in a flavorful tomato-based sauce. It is a popular dish along the coastal regions of Egypt, where fresh fish is readily available. Sayadeya showcases the rich flavors of the sea combined with fragrant spices, making it a favorite among seafood lovers.
Ingredients
[edit | edit source]- 500 grams white fish fillets (such as tilapia)
- 2 cups rice
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 cup tomato sauce
- 2 teaspoons ground cumin
- 1 teaspoon ground paprika
- 1 teaspoon ground coriander
- Salt to taste
- Black pepper to taste
- Chopped fresh parsley for garnish
- Lemon wedges for serving
Equipment
[edit | edit source]- Large skillet or frying pan with a lid
- Mixing bowl
- Knife for chopping and mincing
- Cutting board
- Spoon or spatula for stirring
- Paper towels
Procedure
[edit | edit source]- Rinse the fish fillets under cold water and pat them dry with paper towels. Cut them into medium-sized pieces and set aside.
- In a mixing bowl, combine the rice with enough water to cover it completely. Let it soak for about 15 minutes, then drain the water.
- In a large skillet or frying pan, heat the olive oil over medium heat.
- Add the finely chopped onion and minced garlic to the skillet. Sauté until the onions become translucent and the garlic becomes fragrant.
- Add the drained rice to the skillet and stir well to coat the rice with the onion and garlic mixture.
- Pour in the tomato sauce and add the ground cumin, ground paprika, ground coriander, salt, and black pepper. Stir to combine the ingredients and distribute the spices evenly.
- Place the fish fillets on top of the rice mixture in the skillet. Cover the skillet with a lid and let the dish simmer on low heat for about 20–25 minutes, or until the fish is cooked through and the rice is tender.
- Once the fish and rice are cooked, remove the skillet from the heat and let it rest for a few minutes.
- Garnish the sayadeya with chopped fresh parsley. Serve hot, accompanied by lemon wedges for squeezing over the fish and rice.
Notes, tips, and variations
[edit | edit source]- Sayadeya is often enjoyed with a side salad or a traditional Egyptian condiment called "dakka" (a mixture of spices, herbs, and nuts).