Egyptian Sayadeya Fish
4.3 / 5 from 3 reviews
Serves: about 4 people. Portion size: about 360g per person. Country of origin: Egypt. Low saturated fat fish recipe. Nutrition is an estimated planning guide per 100g of finished dish and per saved portion.
Estimated Nutrition (per 100g finished recipe)
- Calories
- 128 kcal
- Protein
- 11 g
- Carbohydrate
- 18.5 g
- of which sugars
- 2.8 g
- Fat
- 1.8 g
- of which saturates
- 0.32 g
- Fibre
- 2.2 g
- Salt
- 0.6 g
Ingredients
- 650g white fish fillets
- 1 tbsp olive oil
- 2 onions, finely sliced
- 2 garlic cloves, crushed
- 1 tsp ground cumin
- 1 tsp ground coriander
- 300g brown rice
- 650ml fish stock
- 1 lemon, cut into wedges
- Small handful parsley
Method
Check the fish for bones, pat it dry, and prepare the vegetables and sides before cooking.
Cook onions until deep golden, then add garlic, cumin, coriander, rice, and stock.
Place fish on top, cover, and cook gently until the rice and fish are done.
Serve with lemon and parsley.
Nutrition values are estimates for planning and will vary with exact fish, sides, and portion size.
Reviews
A practical recipe with enough travel character to feel interesting. Egyptian Sayadeya Fish would sit well in a lighter weekly meal plan.
Robyn BakerI liked the way Egyptian Sayadeya Fish kept the focus on fresh flavour rather than richness. The portion guidance made it easier to plan around.
Julie ReadEgyptian Sayadeya Fish gave me a good way into Egypt cooking without a complicated method. The fish stayed tender and the recipe felt easy to adapt.
Sarah Allsop