Fried fish and brown-colored rice - siyyadieh
Fried fish and brown-colored rice - siyyadieh

Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, fried fish and brown-colored rice - siyyadieh. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Fried fish and brown-colored rice - siyyadieh is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. Fried fish and brown-colored rice - siyyadieh is something which I’ve loved my entire life. They’re fine and they look fantastic.

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To begin with this particular recipe, we must first prepare a few components. You can cook fried fish and brown-colored rice - siyyadieh using 12 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Fried fish and brown-colored rice - siyyadieh:
  1. Get 2 kg sea bass, or any other large white fish such as red snapper or cod
  2. Take 3 cups long grain rice, rinsed and drained
  3. Prepare 3 large onions
  4. Get 3 tablespoons olive oil
  5. Make ready 3/4 cup vegetable oil
  6. Make ready 1/2 cup pine nuts
  7. Prepare 1/2 cup almonds
  8. Prepare 1/2 teaspoon turmeric
  9. Take 1 teaspoon cumin
  10. Make ready 1 teaspoon caraway
  11. Prepare 1/4 teaspoon cinnamon
  12. Make ready 2 teaspoons salt

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Instructions to make Fried fish and brown-colored rice - siyyadieh:
  1. In a pan, fry the almonds and pine nuts in 3 tablespoons vegetable oil until they turn light brown. Remove from pan and set aside on a kitchen absorbent paper. Reserve the pan for frying the fish.
  2. Rub the inside and outside of the fish with some salt and olive oil.
  3. Add the remaining vegetable oil to the pan and fry the fish until tender. Turn off the heat.
  4. Remove the fish from the pan and keep the oil in the pan.
  5. Peel the skin off, and remove the bones and head. Discard the bones and keep the head. Cut the fish flesh into big serving pieces and set aside.
  6. Fry the onions, in the reserved oil in the pan, until crispy and brown in color. Remove 3 tablespoons of the fried onions and keep aside for the garnish.
  7. Add the fish head, the spices, and 4 cups of hot water to the fried onions in the pan. Cover the pan and let it simmer for 30 min on medium heat or until the onions become very soft.
  8. Remove the fish head. Bring the sauce to a boil then add the rice. Cover the pan and cook the rice over low heat for 25 min. Add more hot water if needed and taste to see if more salt and seasoning is needed. The rice is cooked when all water has evaporated.
  9. Put the rice in a serving plate. Place the fried fish pieces on top and sprinkle with the fried onions, pine nuts and almonds. Serve immediately.

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