Sayadieh or fisherman’s pilaf is a very popular dish in Palestine and the Levant region especially with cities that reside on the mediterranean sea and this is how I make my Sayadieh. Don’t let the ingredients fool you it’s so easy to make and so satisfying often served next to tahini Arabic salad. I hope you get to try and enjoy it
2 lb. Wild Alaskan cod fillet
1 lb. shrimp, tail on
1 1/4 cup basmati rice, rinsed 3 times and soaked 1 hour
Serves 4 people
Fish and shrimp paste:
1 tsp. Coriander, ground
1 tsp. Cumin, ground
1 tsp. Paprika, ground
1 tsp. Onion powder
1 tsp. Turmeric
1/2 tsp. 7 spices
1/2 tsp. Black pepper
1 1/2 tsp. Salt
1 tsp. Caraway, ground
Vegetable oil enough to make a paste
3 medium onion, sliced
6 cloves garlic, minced
1 tbs. Fresh ginger, minced
1 tbs. Chicken bouillon
Salt to taste
2 cups water
-I always start by washing and soaking my rice and preparing my onion, garlic and ginger
-in a bowl add the spices then add enough vegetable oil to make a paste
-rinse the fish fillet in cold water and pat dry (I like to use wild cod but you can use any white firm fish) cut into medium pieces brush with the Sayadieh paste on both sides. Add the rest of the paste to the shrimp and mix well to coat
-in a non-stick 6 quart pot add 1/3 cup vegetable oil and heat. Fry the fish on both sides in batches until golden making sure not to overcrowd, about 30 seconds on each side. Remove the fish fillets and set aside
-using the same oil add the onion and a bit of salt fry on medium heat until golden and tender, add the garlic and fresh ginger fry for 30 seconds, add the shrimp and cook for 1 minute. Place back half of the fish fillets in the pot and leave the rest in a warm oven
-top with the rice and spread evenly, sprinkle with 1 tbs. Chicken bouillon add the water, cover bring to a gentle boil then continue cooking on low until the water is absorbed. Let stand for 10 minutes before serving
Tahini Arabic Salad:
We always make our salads with heart not with exact measurement! For the salad you need minced garlic, salt, tahini, lemon juice, tomato, cucumber, green or red onion, parsley, radishes (which I didn’t have on hand) the key to good tahini salad is to mix lemon juice with tahini and garlic then after adding the vegetables stir and let it macerate. The juices from tomatoes will make the silkiest dressing
4 Comments
Sayadieh or fisherman’s pilaf is a very popular dish in Palestine and the Levant region especially with cities that reside on the mediterranean sea and this is how I make my Sayadieh. Don’t let the ingredients fool you it’s so easy to make and so satisfying often served next to tahini Arabic salad. I hope you get to try and enjoy it
2 lb. Wild Alaskan cod fillet
1 lb. shrimp, tail on
1 1/4 cup basmati rice, rinsed 3 times and soaked 1 hour
Serves 4 people
Fish and shrimp paste:
1 tsp. Coriander, ground
1 tsp. Cumin, ground
1 tsp. Paprika, ground
1 tsp. Onion powder
1 tsp. Turmeric
1/2 tsp. 7 spices
1/2 tsp. Black pepper
1 1/2 tsp. Salt
1 tsp. Caraway, ground
Vegetable oil enough to make a paste
3 medium onion, sliced
6 cloves garlic, minced
1 tbs. Fresh ginger, minced
1 tbs. Chicken bouillon
Salt to taste
2 cups water
-I always start by washing and soaking my rice and preparing my onion, garlic and ginger
-in a bowl add the spices then add enough vegetable oil to make a paste
-rinse the fish fillet in cold water and pat dry (I like to use wild cod but you can use any white firm fish) cut into medium pieces brush with the Sayadieh paste on both sides. Add the rest of the paste to the shrimp and mix well to coat
-in a non-stick 6 quart pot add 1/3 cup vegetable oil and heat. Fry the fish on both sides in batches until golden making sure not to overcrowd, about 30 seconds on each side. Remove the fish fillets and set aside
-using the same oil add the onion and a bit of salt fry on medium heat until golden and tender, add the garlic and fresh ginger fry for 30 seconds, add the shrimp and cook for 1 minute. Place back half of the fish fillets in the pot and leave the rest in a warm oven
-top with the rice and spread evenly, sprinkle with 1 tbs. Chicken bouillon add the water, cover bring to a gentle boil then continue cooking on low until the water is absorbed. Let stand for 10 minutes before serving
Tahini Arabic Salad:
We always make our salads with heart not with exact measurement! For the salad you need minced garlic, salt, tahini, lemon juice, tomato, cucumber, green or red onion, parsley, radishes (which I didn’t have on hand) the key to good tahini salad is to mix lemon juice with tahini and garlic then after adding the vegetables stir and let it macerate. The juices from tomatoes will make the silkiest dressing
Trying to make! Where’s the spice blend instructions?
Oh right there lol
May I have the spices pls