Egyptian Rice For Fish

EGYPTIAN SAYYADIAH - FISH WITH RICE



Egyptian Sayyadiah - Fish With Rice image

I have not as yet tried this. I'm posting it for Zaar World Tour III. I'm not counting the time for cleaning the fish as most of us buy them pre-cleaned.

Recipe From food.com

Provided by Annacia

Categories     Egyptian

Time 1h8m

Yield 4 serving(s)

Number Of Ingredients 14

4 (12 ounce) whole fish, each about 12 oz
1 lemon, juice of
salt, to taste
fresh ground black pepper, to taste
3 garlic cloves, crushed
1 teaspoon ground cumin
2 medium onions, chopped
2 tablespoons oil
2 cups long grain rice
3 1/2 cups hot water
flour
oil (for frying, preferably olive oil)
lemon wedge (to garnish)
parsley sprig (to garnish)

Steps:

  • Scale and gut the fish and leave the heads on. ( well, you don't have to if you don't want to).
  • Rinse and wipe dry.
  • Rub surfaces and cavities with lemon juice, salt and pepper.
  • Cover and leave aside for 30-45 minutes. Prepare the garlic and mix with the cumin.
  • Gently fry the onions in oil in a deep pan for 15-20 minutes until very soft and golden.
  • Wash rice, drain and add to onions.
  • Stir over medium heat for 2-3 minutes, then add the hot water.
  • Bring to a boil, reduce heat to low, cover pan and cook gently for 20 minutes.
  • Make 3-4 deep slits on each side of the fish and fill slits with garlic-cumin mixture.
  • Coat fish with flour and shallow fry in hot oil until golden brown and cooked.
  • Remove fish and keep it hot.
  • Add about 2 tablespoons of the oil in which the fish was cooked to the cooked rice. Stir through with a fork, cover pan and leave rice for 5 minutes.
  • Pile rice on a platter, arrange fish on top and garnish with lemon wedges and parsley sprigs.

THE PERFECT EGYPTIAN RICE WITH VERMICELLI



The Perfect Egyptian Rice with Vermicelli image

Egyptian rice is a very short grain rice, grown in Egypt. It is not cooked the same way as medium or long grain rice. When cooked, it is supposed to have a fluffy texture, not at all sticky.

Recipe From allrecipes.com

Provided by Gamila Salem

Categories     Side Dish     Rice Side Dish Recipes

Time 36m

Yield 3

Number Of Ingredients 5

1 ½ tablespoons olive oil
¼ cup 1/2-inch long vermicelli
1 cup Egyptian rice (short-grain rice)
salt to taste
1 ¾ cups water
Calories329.7 calories
Carbohydrate59.1 g
Fat7.3 g
Fiber2.2 g
Protein5.5 g
SaturatedFat1.1 g
Sodium57.1 mg
Sugar0.6 g

Steps:

  • Heat oil in a saucepan over medium heat. Add vermicelli; cook, stirring constantly, until golden brown, 3 to 5 minutes. Remove from heat. Pour in rice and salt; stir until coated with oil.
  • Reduce heat to low. Cook the rice mixture, stirring constantly, until rice turns pasty white, 3 to 5 minutes.
  • Bring water to a boil in a saucepan.
  • Stir water into the rice mixture. Cover; cook until most of the water is absorbed, 10 to 15 minutes. Turn off heat; let sit until remaining water is absorbed, about 5 minutes. Fluff rice with a fork.

EGYPTIAN RICE FOR FISH



Egyptian Rice for Fish image

This is a must have dish cooked in egypt with any kind of fish very easy and tasty and you have a choice of adding tiny pieces of shrimp to it or cumin or even raisins

Recipe From food.com

Provided by EasyRecipe-Chef

Categories     White Rice

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 5

2 cups rice
oil
1 large onion, diced
3 cups water
salt

Steps:

  • cook onion in the oil till it is dark brown but not burned (very important not to burn the onions).
  • add the rice stir and the water and salt (as i said you could put a small spoon of cumin or a handful of raisins or prawns).
  • boil then put on very low heat till the rice is cooked.

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