Fried fish and brown-colored rice – siyyadieh. siyyadieh: lebanese fish; served with rice that's made from a stew that's made from the fish heads and fried onions. delicious. Bourbon Brown Sugar Ice Cream – The Girl in the Little Red Kitchen. Homemade ice cream with dark brown sugar and a touch of.
Fried fish with lemon and boiled rice on dish Fried fish with rice Fish fillets with wild brown rice Fried fish fingers with rice Rice with fried fish and salad, homemade food Filipino traditional dish: fried philippine tilapia fish with rice Flavored Fried Rice in an Omelet Wrapping Poor elderly man eating. I find that it's usually not the fish that tastes super salty, but instead the egg. This recipe was taken from an online newspaper. You can have Fried fish and brown-colored rice – siyyadieh using 12 ingredients and 9 steps. Here is how you cook that.
Ingredients of Fried fish and brown-colored rice – siyyadieh
- You need 2 kg of sea bass, or any other large white fish such as red snapper or cod.
- Prepare 3 cups of long grain rice, rinsed and drained.
- You need 3 of large onions.
- Prepare 3 tablespoons of olive oil.
- You need 3/4 cup of vegetable oil.
- You need 1/2 cup of pine nuts.
- Prepare 1/2 cup of almonds.
- You need 1/2 teaspoon of turmeric.
- You need 1 teaspoon of cumin.
- It’s 1 teaspoon of caraway.
- You need 1/4 teaspoon of cinnamon.
- You need 2 teaspoons of salt.
Add a dash of pepper and cover the eggs with the rice for one to two minutes. Toss and fry rice well until well heated through. Should it be a bit too dry, add a little more oil to glaze. To make the fried rice: Chop the desired about of salted fish into small pieces.
Fried fish and brown-colored rice – siyyadieh step by step
- 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..
- Rub the inside and outside of the fish with some salt and olive oil..
- Add the remaining vegetable oil to the pan and fry the fish until tender. Turn off the heat..
- Remove the fish from the pan and keep the oil in the pan..
- 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..
- 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..
- 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..
- 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..
- 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..
In a wok, add a little bit of oil and fry the salmon bits until well browned and Add rice, fish sauce, sugar and white pepper; toss until the rice is hot and all the grains are well separated. Toss in the salmon and remove from heat. Nasi Goreng is the popular Indonesian fried rice which is traditionally served with a fried egg. I love the unique dark brown, caramelised colour of the rice! It's a simple recipe, you won't need to hunt down any unusual ingredients, and it's one of my favourite Indonesian foods – and I'm betting you will love it.