Sayadeya (Egyptian Fish with Rice)
Photo: young shanahan, CC BY 2.0
Sayadeya is a one-pan Egyptian dish of white fish steamed over rice in spiced tomato sauce. It comes from Egypt's coastal regions, where fresh fish is easy to find. The rice cooks directly in the tomato, cumin, paprika, and coriander, so every grain picks up the seasoning while the fish gently cooks on top. A squeeze of lemon at the table brightens it. Serve it with a side salad or a spoonful of dakka.
Instructions
Rinse the fish under cold water, pat it dry with paper towels, and cut it into medium-sized pieces. Set it aside while you prepare the rice.
Put the rice in a bowl, cover it with water, and let it soak for about 15 minutes. Drain it well.
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic and cook until the onion turns translucent and the garlic smells fragrant.
Stir the drained rice into the skillet until every grain is coated with the onion and garlic mixture.
Pour in the tomato sauce, then add the cumin, paprika, coriander, salt, and pepper. Stir so the spices are spread evenly through the rice.
Lay the fish on top of the rice, cover the skillet, and simmer on low heat for 20 to 25 minutes. The dish is ready when the fish is cooked through and the rice is tender.
Take the skillet off the heat and let it rest for a few minutes. Scatter parsley over the top and serve hot with lemon wedges for squeezing over the fish and rice.
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