Serving
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Fish with Rice
Lebanon
  -   Seeyadeeyeh
Serves:
Effort:
Sched:
DoAhead:  
4 main  
***
85 min  
Yes

The ingredients may seem simple, but this dish is simply delicious! Frying the onions is critical. The darker they are the more intense the flavor, and the darker the color of the rice, but there must be no burning. This dish can be reheated in the oven.




1-1/4
6
1-1/4
1/4
1/4
4
1-1/4
3
------
1/4
#
oz
c
t
c
c
t
T
---
c
Fish Fillets (1)  
Onions
Rice, Basmati
Cumin seeds
Olive Oil (2)
Water
Salt
Lemon Juice,
-- Garnish
Pine Nuts
Parsley
Prep   -   (15 min)
  1. Cut FILLETS into convenient chunks, maybe 1-1/2 inches on a side.
  2. Cut ONIONS in quarters lengthwise and slice thin crosswise. Slice as uniformly as possible for even browning.
  3. Wash Rice and drain. Set aside.
  4. Grind Cumin.
  5. Squeeze Lemon Juice
  6. Chop PARSLEY for garnish.
Run   -   (70 min)
  1. In a spacious sauté pan (3-1/2 qt is good) heat Oil and fry Onions stirring until dark brown. Use care - there must be no burning - which would make them bitter.
  2. Remove the Onions and drain, retaining all the oil in the sauté pan.
  3. Place the Onions in a large sauce pan with 4 cups Water. Bring to a boil and simmer until Onions are very soft, about 10 minutes.
  4. While this is going on, the sauté pan with the oil is idle, so use it to fry the Pine Nuts, stirring until they are very lightly browned - careful, they are easily ruined. Drain them, keeping all the oil in the pan.
  5. Strain out Onions, retaining the liquid. Purée Onions and return to the pan with the liquid.
  6. Place Fish in the pan, along with Salt. Bring to a boil, then simmer slowly until just done. For Tilapia this could be as little as 5 minutes.
  7. Strain out the Fish and keep warm.
  8. Heat up the sauté pan again and pour in the Rice. Fry stirring for a couple minutes. Stir in Cumin and 2-1/2 cups of the Broth. Bring just to a boil, cover tightly and simmer over very low heat for 15 minutes. Turn off the heat and let the rice rest for 10 minutes.
  9. Meanwhile, take broth remaining in the sauce pan and simmer down to a little less than 1 cup. Turn off the heat and stir in Lemon Juice to make a Sauce.
  10. Gently stir Fish into Rice. Place in your serving platter and drizzle Sauce over it.
  11. Garnish with Pine Nuts and Parsley. Serve warm.
NOTES:
  1. Fish:   Usa a light colored fish that holds together reasonably well. Though it's a little delicate, I have used Tilapia very successfully. Vietnamese Catfish (Swai) would work fine if there will be no kosher considerations.
  2. Oil:   Use "Pure" Olive oil, not Virgin which has a stonger flavor and doesn't stand up to heat well. Once again I have cut the amount of oil in half from the pattern recipe. If you do heavy farm and field labor or work in a steel mill, feel free to increase the amount.
  3. Method:   The pattern recipe, scaled to make twice what I make here, started with a whole 4 pound fish. They filleted it after cooking in the broth and aimed for a restaurant style serving. Though I certainly don't shy from using whole fish, this seemed impractical (and their photo didn't match the recipe at all anyway), so I reorganized it for fillets.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove ",in=inch, ar=as required tt=to taste
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