Egyptian Sayyadiah - Fish With Rice

Total Time: 1 hr 8 mins Preparation Time: 8 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 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)

Recipe

• 1 scale and gut the fish and leave the heads on. ( well, you don't have to if you don't want to).
• 2 rinse and wipe dry.
• 3 rub surfaces and cavities with lemon juice, salt and pepper.
• 4 cover and leave aside for 30-45 minutes. prepare the garlic and mix with the cumin.
• 5 gently fry the onions in oil in a deep pan for 15-20 minutes until very soft and golden.
• 6 wash rice, drain and add to onions.
• 7 stir over medium heat for 2-3 minutes, then add the hot water.
• 8 bring to a boil, reduce heat to low, cover pan and cook gently for 20 minutes.
• 9 make 3-4 deep slits on each side of the fish and fill slits with garlic-cumin mixture.
• 10 coat fish with flour and shallow fry in hot oil until golden brown and cooked.
• 11 remove fish and keep it hot.
• 12 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.
• 13 pile rice on a platter, arrange fish on top and garnish with lemon wedges and parsley sprigs.