Middle Eastern · Dinner
Gulf-Style Spiced Fish and Rice
Fish Sayadiyah Gulf
Gulf-style fish-and-rice with hammour fillet baked over baharat-spiced basmati and dried lime, finished with toasted nuts, fried onion, and a yogurt-coriander sauce.
$$
12 minsPrep
33 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
620Calories
38gProtein
28gFat
48gCarbs
8gSugar
3gFiber
780mgSodium
85mgChol
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Instructions
1
Prep
Rinse 140g basmati rice until water runs clear. Finely dice 240g onion and very thinly slice 80g onion separately. Mince 4 garlic cloves and 10g ginger. Pierce 2 dried limes three times each. Rub 400g hammour fillets with baharat, turmeric, Aleppo pepper, olive oil, and salt; rest at room temperature 10 minutes. Whisk yogurt with coriander, garlic, lemon juice, and salt to taste. Toast almonds and pine nuts separately until pale gold, about 90 seconds each.
2
Fry
Heat 40ml neutral oil in a medium pan over medium heat. Fry thinly sliced onion 5 to 6 minutes, stirring occasionally, until evenly deep golden. Lift to paper towel and set aside.
3
Saute
Heat 30ml ghee in a 24cm oven-safe pan over medium for 1 minute. Add diced onion, cook 5 minutes until softened. Stir in garlic, ginger, cinnamon sticks, dried limes, baharat, turmeric, and salt to taste; toast 30 seconds until fragrant.
4
Build
Add rinsed rice and stir to coat. Pour 360ml hot water, bring to a simmer, cover tightly, transfer to a preheated 200°C oven for 14 minutes until liquid is mostly absorbed.
5
Bake
Remove pan from oven, place marinated fish fillets on top of rice, cover loosely with foil, return to oven for 10 to 12 minutes until fish flakes easily when pressed with a fork.
6
Plate
Gently fluff rice around the fish. Scatter crisp onion, toasted almonds, pine nuts, and parsley over the top. Serve yogurt-coriander sauce and lime 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) skinless hammour or sea bass fillet
- 4 tsp baharat spice mix
- 1 tsp ground turmeric
- 1 tsp Aleppo pepper
- 20ml (4 tsp) extra-virgin olive oil
- 2 tsp fine sea salt
- 30ml (2 tbsp) ghee
- 320g (11.3 oz) yellow onion
- 6 garlic cloves
- 10g (2 tsp) ginger
- 2 small cinnamon sticks
- 2 dried limes
- 140g (4.9 oz) basmati rice
- 360ml (1 1/2 cups) hot water
- 40ml (2.7 tbsp) neutral oil
- 120g (4.2 oz) full-fat plain yogurt
- 10g (small handful) coriander leaves
- 10ml (2 tsp) lemon juice
- 20g (0.7 oz) flaked almonds
- 20g (0.7 oz) pine nuts
- 10g (small handful) flat-leaf parsley
- 2 lime wedges