Before I proceed with this recipe I would like to give you an idea about the coastal cities of Lebanon, situated on the shore of the Mediterranean Sea , since the early days the Phoenician who are the original people of Lebanon , loved the sea, sailing and travelling all over the world, to trade, and explore. To this day the passion of sailing and travelling and exploring the world is part of our history. As well as enjoying easting fish and seafood.
Every coastal city in Lebanon has its unique seafood recipes which they are proud of.
This recipe originated in Tyre, and the people in Tyre (Sour) prepare this dish using a whole salt water fish, due to the convenience and keeping the flavour I am going to share a simple version of this recipe I hope you will try it one day, because I am sure you will not regret and it will be one of your favourite.
recipe for 4 servings
1 1/2 pound of firm salt water fish fillets (Cod)
2 large onions sliced
1 ½ of Basmati Rice
1 ½ cup Fish stock (you can prepare it by boiling the bones and head of the fish)
2 tbsp of fish sauce
1 ½ cup of water
1 heaping teaspoon of cumin powder
1 tsp of caraway powder
½ tsp of cinnamon
3/4 tsp of black pepper
1 tsp of salt
½ cup Canola or grape seed oil for frying
1-Wash your fish and pat dry, then sprinkle with salt and pepper, add 1/2 cup of flour in a plate and
3- Pick the rice and wash , and drain it from water.
4-Toast the rice on a gentle heat; keep stirring so it doesn’t stick
Add the spices and stir well so they can toast with the rice, after couples of minutes you can tell that the rice is toasted add ¾ of the fish and onions to the rice mix gently so the fish doesn’t break, or you can use another clean put and start building the fish in the bottom then the onions then the rice add the fish stock and fish sauce, and cover the pot and cook until rice is done. Leave the rice to rest at least ten minutes before turning the pot into a large serving plate. (put the large round plate over the pot and turn the pot over the plate , leave it couple of minutes so everything falls in the plate).
I serve the Siyadiyeh with shredded cabbage salad .