Egyptian Rice For Fish Recipes

EGYPTIAN RICE FOR FISH

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.

TOASTED RICE FOR FISH----EGYPTIAN

Steps:

• Heat the oil over med-high heat.
• Add the onion, and stir for just a minute to coat with the oil.
• Add the rice and coat well with the oil, stir and fry until it becomes a nice brown color.
• Now, add the water (but be careful in case it sputters at you) and the spices.
• Once it is boiling, cover and simmer over low heat about 20 min or until done.
• Enjoy!

THE PERFECT EGYPTIAN RICE WITH VERMICELLI

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 SAYYADIAH - FISH WITH RICE

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.

EGYPTIAN STYLE BAKED FISH (SANEYA SEMAAK)

Steps:

• Spray a glass baking dish with a bit of non-stick cooking spray, or rub lightly with Olive Oil.
• Wash the fish well.
• Slice the fish into medium size slices. Not too thick or thin, up to you.
• Lay the fish slices in baking dish.
• Sprinkle generously with cumin, salt, pepper, old bay spice and add a bit of garlic, keep the rest for top later. Squeeze the juice of lemon over this.
• Take remaining garlic, jalapeno, celery leaves and cilantro, add a half teaspoon of cumin and pound into a paste (using a mortar pestle or even a quick spin in food processor), does not have to be totally paste, but put together and blend well, spread this over fish. (You can squeeze lemon juice into this to make easier to blend).
• Add all chopped vegetables, peppers, onions.
• Squeeze the juice of orange into baking dish, top with pats of butter. You may add a bit more seasoning to top if you like.
• Cover with foil and bake in oven at 350 degrees for approximately 45 minutes.
• Towards end of baking, you may uncover if you want to lessen juices or to brown, but just as good with juices, great over brown fish rice with onion. (see my recipes).
• ***LEFTOVER TIP*** If you make this dish and you have leftovers, the next day slice an onion, sauté it in butter, chop a small tomato, add to the onion and cook until a bit smooth, add leftover fish dish, and a few pats of butter...this way is even better than when made fresh the first time, it was for me anyway... ENJOY!