Sayadeya (Egyptian Fish with Rice)

Name: Sayadeya (Egyptian Fish with Rice)
Ingredients: 500 grams white fish fillets (such as tilapia); 2 cups rice; 2 tablespoons olive oil; 1 large onion, finely chopped; 3 cloves garlic, minced; 1 cup tomato sauce; 2 teaspoons ground cumin; 1 teaspoon ground paprika; 1 teaspoon ground coriander; Salt to taste; Black pepper to taste; Chopped fresh parsley for garnish; Lemon wedges for serving

Sayadeya is a delicious and aromatic Egyptian dish that features fish cooked with rice in a flavorful tomato-based sauce.

Save

Ingredients

500 grams white fish fillets (such as tilapia)
2 cups rice
2 tablespoons olive oil
1 large onion, finely chopped
3 cloves garlic, minced
1 cup tomato sauce
2 teaspoons ground cumin
1 teaspoon ground paprika
1 teaspoon ground coriander
Salt to taste
Black pepper to taste
Chopped fresh parsley for garnish
Lemon wedges for serving

Steps

Rinse the fish fillets under cold water and pat them dry with paper towels. Cut them into medium-sized pieces and set aside.
In a mixing bowl, combine the rice with enough water to cover it completely. Let it soak for about 15 minutes, then drain the water.
In a large skillet or frying pan, heat the olive oil over medium heat.
Add the finely chopped onion and minced garlic to the skillet. Sauté until the onions become translucent and the garlic becomes fragrant.
Add the drained rice to the skillet and stir well to coat the rice with the onion and garlic mixture.
Pour in the tomato sauce and add the ground cumin, ground paprika, ground coriander, salt, and black pepper. Stir to combine the ingredients and distribute the spices evenly.
Place the fish fillets on top of the rice mixture in the skillet. Cover the skillet with a lid and let the dish simmer on low heat for about 20–25 minutes, or until the fish is cooked through and the rice is tender.
Once the fish and rice are cooked, remove the skillet from the heat and let it rest for a few minutes.
Garnish the sayadeya with chopped fresh parsley. Serve hot, accompanied by lemon wedges for squeezing over the fish and rice.

More recipes with white fish, rice, onion, garlic, tomato sauce, cumin, paprika or coriander

Adapted from “Sayadeya (Egyptian Fish with Rice)” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.

Ingredients

500 grams white fish fillets (such as tilapia)

2 cups rice

2 tablespoons olive oil

1 large onion, finely chopped

3 cloves garlic, minced

1 cup tomato sauce

2 teaspoons ground cumin

1 teaspoon ground paprika

1 teaspoon ground coriander

Salt to taste

Black pepper to taste

Chopped fresh parsley for garnish

Lemon wedges for serving

Steps

Rinse the fish fillets under cold water and pat them dry with paper towels. Cut them into medium-sized pieces and set aside.

In a mixing bowl, combine the rice with enough water to cover it completely. Let it soak for about 15 minutes, then drain the water.

In a large skillet or frying pan, heat the olive oil over medium heat.

Add the finely chopped onion and minced garlic to the skillet. Sauté until the onions become translucent and the garlic becomes fragrant.

Add the drained rice to the skillet and stir well to coat the rice with the onion and garlic mixture.

Pour in the tomato sauce and add the ground cumin, ground paprika, ground coriander, salt, and black pepper. Stir to combine the ingredients and distribute the spices evenly.

Place the fish fillets on top of the rice mixture in the skillet. Cover the skillet with a lid and let the dish simmer on low heat for about 20–25 minutes, or until the fish is cooked through and the rice is tender.

Once the fish and rice are cooked, remove the skillet from the heat and let it rest for a few minutes.

Garnish the sayadeya with chopped fresh parsley. Serve hot, accompanied by lemon wedges for squeezing over the fish and rice.