Middle Eastern · Dinner
Lebanese Spiced Fish and Rice
Fish Sayadieh Rice
Lebanese coastal fish-and-rice with deeply caramelised onion, warm cumin and cinnamon, and toasted pine nuts, served with a tahini-lemon sauce alongside.
$$
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
520Calories
28gProtein
26gFat
48gCarbs
8gSugar
3gFiber
680mgSodium
52mgChol
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Instructions
1
Prep
Pat fish dry and rub with 20ml olive oil, 1 tsp cumin, 0.5 tsp turmeric, 0.5 tsp black pepper, and 1 tsp salt; rest 10 minutes. Halve and thinly slice 400g onion. Rinse 140g basmati rice until water runs clear. Grate 2 garlic cloves. Whisk tahini, lemon juice, garlic, and salt to taste in a bowl.
2
Saute
Heat 60ml olive oil in a wide pan over medium-high 1 minute. Add onion and 0.5 tsp salt; stir every 2 minutes for 16 to 18 minutes until evenly deep mahogany brown. Transfer two-thirds to paper towel; leave one-third in the pan.
3
Build
Add rinsed rice, 2 cinnamon sticks, 2 bay leaves, 2 tsp cumin, 0.5 tsp allspice, and 0.5 tsp salt to the onion pan; stir 1 minute. Pour 400ml hot water, bring to a simmer, cover tightly, and cook on lowest heat 15 minutes until liquid absorbs.
4
Sear
While rice cooks, heat a non-stick pan over medium-high 1 minute. Lay fish skin-side down, cook undisturbed 5 to 6 minutes until skin crisps and lifts cleanly. Flip and cook 2 to 3 minutes more until flesh flakes when pressed.
5
Finish
Thin tahini sauce with cold water 1 tbsp at a time until it drips slowly off a spoon. Off heat, rest rice covered 5 minutes. Toast 20g pine nuts if not already toasted.
6
Plate
Fluff rice with a fork and mound onto plates. Set fish on top, crown with reserved caramelised onion and toasted pine nuts, scatter 10g parsley, and serve tahini-lemon sauce and lemon wedges alongside.
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
- 400g (14.1 oz) firm white fish fillet
- 80ml (5.4 tbsp) extra-virgin olive oil
- 3 tsp ground cumin
- 0.5 tsp ground turmeric
- 0.5 tsp ground black pepper
- 1 tsp fine sea salt
- 400g (14.1 oz) yellow onion
- 140g (4.9 oz) basmati rice
- 400ml (1 2/3 cup) hot water
- 2 small cinnamon sticks
- 2 bay leaves
- 0.5 tsp ground allspice
- 60g (2.1 oz) tahini
- 30ml (2 tbsp) lemon juice
- 60ml (1/4 cup) cold water
- 2 garlic cloves
- 20g (small handful) pine nuts
- 10g (small handful) flat-leaf parsley
- 2 lemon wedges