Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, fried fish and brown-colored rice - siyyadieh. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Fried fish and brown-colored rice - siyyadieh is one of the most well liked of current trending foods on earth. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Fried fish and brown-colored rice - siyyadieh is something which I have loved my whole life. They are fine and they look fantastic.
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To get started with this recipe, we must first prepare a few components. You can cook fried fish and brown-colored rice - siyyadieh using 12 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Fried fish and brown-colored rice - siyyadieh:
- Get sea bass, or any other large white fish such as red snapper or cod
- Take long grain rice, rinsed and drained
- Make ready large onions
- Make ready olive oil
- Prepare vegetable oil
- Get pine nuts
- Get almonds
- Prepare turmeric
- Prepare cumin
- Make ready caraway
- Prepare cinnamon
- Take salt
When the bottom of the pan is browned, it's a good indication that not only is all the water gone but underneath the fish should be browned to the same color that you see beside it. Such simple ingredients: salted fish, Chinese broccoli, rice and eggs.yet the flavours are just so satisfying! If you like a good fried rice and you love anchovies, then this Chicken and Salted fish fried rice was made for you! For many Chinese and ABCs (American-born Chinese), this Cantonese chicken and salted fish fried rice dish is an absolute no-brainer.
Steps to make Fried fish and brown-colored rice - siyyadieh:
- 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.
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