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, 3 tbsp olive oil, and 1 tsp salt into a paste; rub both sides of each fillet and rest 10 minutes. Thinly slice onion. Rinse rice until water runs clear. Finely chop 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 2.5 tbsp olive oil in a wide skillet over medium-high for 1 minute. Add sliced onion with 0.5 tsp salt and cook 12–14 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 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 0.5 tsp salt into rice, bring to gentle simmer, cover tightly, reduce to lowest heat, and cook 14–15 minutes until liquid absorbs completely and rice is tender.
5
Sear
While rice cooks, heat 1 tbsp olive oil in a separate skillet over medium-high for 1 minute. Place fish skin-side down, sear 4–5 minutes until skin crisps and lifts cleanly. Flip and cook 2–3 minutes more until flesh flakes when pressed. Toss parsley, 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, 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 (14.1 oz) yellow onion
- 140g (4.9 oz) basmati rice
- 360ml (1 1/2 cup) 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