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Alexandrian Fish Sayadeyaegyptian
PlateMap recipe · #81

Alexandrian Fish Sayadeya

Spiced white fish served over deeply caramelized-onion rice cooked in savory fish stock, the signature brown color built without burning.

67minutes
6Servings
mediumDifficulty
Jump to ingredients & method
Execution guide

Method

Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.

Shows the steps one at a time, with a timer for each timed step.

0 / 6done
Set up your tools

Heavy skillet, Tongs and thermometer, Sharp knife and board

Before the heat goes on

Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.

  1. 01

    Seasoning the fish

    15 minutes

    Pat the fillets dry and season with half of the cumin, the coriander, the lemon zest, salt and pepper. Refrigerate for 15 minutes.

    Success cue

    The spices stick evenly to the fish.

  2. 02

    Onions

    20 minutesMedium heat

    Cook the thinly sliced onion in 60 g of the olive oil over medium-low heat for 20 minutes, stirring often.

    Success cue

    The onion is deep brown, not black.

    Watch out

    If the base darkens too fast, add a spoon of stock and scrape.

  3. 03

    Rice base

    2 minutesMedium heat

    Lift out half of the onion. Add the garlic, the rest of the cumin and the rinsed rice and stir for 2 minutes.

    Success cue

    The rice is coated and slightly translucent at the edges.

  4. 04

    Rice

    28 minutesLow heat

    Add 750 ml of hot fish stock and 1 teaspoon of salt, bring to a boil, then cover and cook on the lowest heat for 18 minutes. Rest covered for 10 minutes.

    Success cue

    The stock is absorbed and the grains are tender and brown.

  5. 05

    Fish

    5 minutesHigh heat

    While the rice rests, heat the remaining olive oil in a pan over medium-high heat and sear the fillets for 3 minutes, then turn and cook for 1 to 2 minutes.

    Success cue

    The fish is opaque in the center and flakes easily.

  6. 06

    Serve

    2 minutes

    Fluff the rice with the reserved onion, place the fish on top and serve with lemon wedges.

    Success cue

    The rice is evenly brown with onion through it.

Cooking tips

Extra tip

Deglaze the onion pan with a spoon of stock if the fond darkens too fast; it preserves flavor without burning.

  • • Deep brown onion gives color without burnt sugar
  • • Cook fish separately to control doneness

Potential allergens

Fish, Celery

Compound ingredients vary by product; check labels and possible cross-contact.

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