Samak Sayadieh

Egyptian-Style Fish with Rice #Fish #Rice

Serves: 6

Prep Time: 20 minutes

Cooking Time: 1 hour, approx.

Source: Chef Benidict Gomes, Arabian Courtyard, Dubai. wknd Cookbook

INGREDIENTS

Ingredients:

1.5 kg Whole hammour

1 kg Basmati rice

3 ltr Fish stock

750 gm Sliced onions

100g Cumin powder

50ml Lemon juice

2 nos Dry lemon 50 ml Olive oil

20 ml Saffron water

Salt and pepper to taste

Garnish

50g Fried pine and almond nuts

For stock

2 Cinnamon sticks

5gm Cardamoms

5gm Cloves

100 gm Onion

3 ltr Salted water

Method: Stock

Bring the water to boil in a large pan. Add all ingredients and

one whole fish.

Once done, remove fish, strain and retain stock. Remove skin discard. Keep the flesh of the fish aside.

De-scale, de-gut, wash and clean fish.

Marinate the fish with lemon juice, olive oil, saffron, cumin and seasoning.

Wash and clean rice; in a large pan, heat part of the oil and sauté the onion till golden brown.

Add rice and sufficient stock and bring to boil, reduce flame and cook rice on slow fire.

When rice is almost done, fry the marinated fish until done and keep aside. Place the rice on a flat serving dish, arrange the boiled fish chunks (from the stock) on the rice avoiding the centre; top up with fried nuts. Place the whole fish in the center of the rice.

Garnish with sliced lemon and tomato.