Sayadyeah (rice with fried fish)

Sayadyeah (rice with fried fish)

Ingredients Method

Ingredients


Calrose Rice

Method


  1. Heat 2 tablespoons of vegetable oil in a big saucepan and cook the onions over medium heat until it becomes golden brown. Sprinkle with 1 teaspoon of the fish spice mix and 1 teaspoon of cumin. Stir to coat.

  2. Reserve some of the fried onion for garnishing.

  3. Stir in the rice along with 1 tablespoon of the fish spice mix and 1 teaspoon of cumin. Stir gently to combine.

  4. Pour in around 2 cups of the fish stock until the rice is covered. Bring to a boil. Lower the heat, cover the pan, and simmer on low heat for 20-25 minutes.

  5. Season the fish fillets with salt, black pepper, paprika and cumin then toss in the flour.

  6. Heat the oil and deep-fry the fish fillets on high heat until they are light golden and cooked well on both sides. Place the fish on paper towels to strain well.

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Sayadyeah (rice with fried fish)

< 30 Minutes

Ingredients


Method


  1. Heat 2 tablespoons of vegetable oil in a big saucepan and cook the onions over medium heat until it becomes golden brown. Sprinkle with 1 teaspoon of the fish spice mix and 1 teaspoon of cumin. Stir to coat.

  2. Reserve some of the fried onion for garnishing.

  3. Stir in the rice along with 1 tablespoon of the fish spice mix and 1 teaspoon of cumin. Stir gently to combine.

  4. Pour in around 2 cups of the fish stock until the rice is covered. Bring to a boil. Lower the heat, cover the pan, and simmer on low heat for 20-25 minutes.

  5. Season the fish fillets with salt, black pepper, paprika and cumin then toss in the flour.

  6. Heat the oil and deep-fry the fish fillets on high heat until they are light golden and cooked well on both sides. Place the fish on paper towels to strain well.