#fish #cookingathome #صيادية #recipe

I used to think that some traditional Lebanese dishes—like mloukhieh, kebbeh bil saynieh, and sayyadieh—were way out of my league. They seemed too complicated to prepare, so I’d always call my mom over to cook them for me.
But one day, I decided to give it a try. And that’s when I realized: things only feel difficult until we actually do them. With a little patience (and a few retries), what once felt unreachable becomes totally doable.
Oh—and just between us, my sayyadieh (lebanese spiced fish rice)is now better than my mom’s 😉 I make it the healthy way. You should give it a try
Ingredients:
🐠 1.5 lb whole white fish
🧅2 tbsp olive oil
🧅3–4 large onions, thinly sliced
🧅1 tsp cumin powder
🧅1/2 tsp coriander powder
🧅1/2 tsp cinnamon powder
🧅1 1/2 tsp salt & black pepper
🧅1 cinnamon stick
🧅2 bay (laurier) leaves
🍚2 cups basmati rice, rinsed
🍚11/2tsp cumin powder
🍚11/2tsp coriander powder
🍚1/2 tsp cinnamon powder
🍚1 1/2 tsp salt
🍚1/2 tsp black pepper
•1 tbsp corn starch
•Toasted pine nuts
•Lemon slices (to place around the platter)
•Lemon rind or zest (for sprinkling on top)
Instructions
•Preheat oven to (200°C).
•Season the whole fish (inside and out) with salt and pepper.
•Place on a baking tray and roast for 20–25 minutes, until the fish is cooked through and flakes easily.
•Once cool enough to handle:Carefully remove the head, tail, and skin, and set them aside for the broth.Gently flake the meat into large chunks and set aside
•In a large pot, heat olive oil over medium heat.
•Add the sliced onions and sauté until deeply browned and caramelized, stirring often (this gives Sayadieh its rich flavor and color).
•Add 1 cup of water, then using a hand blender,blend the onions into a rough purée.
•Return to pot, and add: Roasted fish head, tail, and skin,4 cups water,Cinnamon stick and bay leaves, spices (cumin, coriander, cinnamon, salt, black pepper), Simmer gently for 20–30 minutes.
•Pour the broth through a colander or fine mesh strainer into a bowl, pressing well to extract maximum flavor.Discard solids.
•In a pot, combine the drained rice with all the rice spices (cumin, coriander, cinnamon, salt, pepper).Pour in 4 cups of the strained broth
•Bring to a boil, then cover and reduce to low. Cook for 15–20 minutes, or until broth is fully absorbed.
•Meanwhile prepare the sauce
•1 cup of broth and 1 tbsp corn starch dissolved in a bit of broth, boil until thickened set aside
•Transfer the rice to a large serving platter.
•Top with chunks of roasted fish.
•Garnish with toasted pine nuts,lemon slices all around the platter and a sprinkle of lemon zest over the top.

#food #seafood

يا حرام على السمكه شويتها بالفرن وقمت لها راسها وذنبها وحسكيتها بس ما كبيتهم قليت البصله بزيت زيتون لحتى سودت منيح زدت لها مي وفرمتها على الهاند مكسر بعدين حطيت راس السمكه وكل الحسكات فوقها السبايسز المطيبات ومي وحطيتها على نار خفيفه 20 دقيقه بهالوقت حضرت الرز زدت له كل السبايسز كمون قرفه كزبره ملح وبهار وبس بس خلصت الصوص شلت منها الحسكات الكبار والباقي كلهم مرقتهم بالمصفايه طلع عندي تقريبا خمس كبايه مي قمت منهم اربعه زدتهم على كبايتين الرز والكبايه الخامسه زدت لها معلقه كورن فلاور وشددتها على النار تركت الرزات يستووا والصوص هيك صار قوامها حطيتها على جنب لناكلها بعدين مع الرز بس خلصوا الرزات سكبتهم بالجاط وزبطتهم مضبوط وحطيت عليهم لحمه السمك اللي نقيناها قبل وزينتهم بطرونشات حامض مقصقصين بطريقه كثير رقيقه لانه نحن بنحب ناكل طرشه الحامض مع الصياديه كمان برشت حامض على الوجه بيعطيها طعمه كثير طيبه وزينتها بسنوبر محمص صياديه كثير طيبه ومعموله بطريقه صحيه وميرسي لانكم حضرتوا للاخر