Middle Eastern · Dinner
Pan-Fried Fish with Caramelized Onion Rice
Fish Sayadieh Gaza
Gaza coastal sayadieh of pan-fried fish over deeply caramelised onion-spiced rice with cumin, sumac, and a green chilli kick, finished with toasted pine nuts.
$
10 minsPrep
30 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
545Calories
38gProtein
24gFat
42gCarbs
8gSugar
3gFiber
720mgSodium
65mgChol
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Instructions
1
Prep
Pat fish dry. Mix 2 tsp cumin, 1 tsp sumac, 0.5 tsp turmeric, 0.5 tsp Aleppo pepper, 3 minced garlic cloves, 10ml lemon juice, 2 tbsp olive oil, and 1 tsp salt into a paste; rub both sides of both fillets and rest 10 minutes. Thinly slice the 400g yellow onion. Rinse rice until water runs clear. Finely chop both green chillies, mince remaining 3 garlic cloves and parsley, dice red onion. Toast pine nuts in a dry pan until golden, set aside.
2
Sweat
Heat 2 tbsp + 2 tsp olive oil in a wide skillet over medium-high for 1 minute. Add sliced onion with 1 tsp salt and cook 13 minutes, stirring every 2 minutes until soft and deeply amber. Transfer two-thirds to a plate and reserve.
3
Toast
Lower heat to medium, add 1 tbsp + 1 tsp olive oil to remaining onion. Add minced garlic, green chilli, 2 tsp cumin, 1 tsp sumac, 0.5 tsp turmeric, and 0.5 tsp Aleppo pepper; toast 30 seconds until fragrant. Add rinsed rice and toast 1 minute until edges turn translucent.
4
Simmer
Pour 360ml hot water and 1 tsp salt into rice, bring to gentle simmer, cover tightly, reduce to lowest heat, and cook 14 minutes until liquid absorbs completely and rice is tender.
5
Sear
While rice cooks, heat 1 tbsp + 1 tsp olive oil in a separate skillet over medium-high for 1 minute. Place both fish fillets skin-side down, sear 4 minutes until skin crisps and lifts cleanly. Flip and cook 2 minutes more until flesh flakes when pressed. Toss parsley, diced red onion, 10ml lemon juice, and 1 tsp sumac in a bowl until onion turns pink.
6
Finish and plate
Off the heat, fluff rice with a fork and fold in half the reserved caramelised onion. Divide rice between two plates, lay one fish fillet skin-side up on each mound, scatter remaining caramelised onion and toasted pine nuts across both portions, spoon herb-onion finish over, and serve with a lemon wedge alongside each plate.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) firm white fish fillet
- 2 tsp ground cumin
- 1 tsp sumac
- 0.5 tsp ground turmeric
- 0.5 tsp Aleppo pepper
- 6 garlic cloves
- 10ml (2 tsp) lemon juice
- 100ml (1/3 cup + 1 tbsp) extra-virgin olive oil
- 2 tsp fine sea salt
- 400g (14 oz) yellow onion
- 140g (5 oz) basmati rice
- 360ml (1 1/2 cups) hot water
- 2 small green chilli
- 20g (2/3 oz) pine nuts
- 20g (small handful) flat-leaf parsley
- 40g (1.4 oz) red onion
- 2 lemon wedges