Sayadieh Samak (Baked Fish with Rice) is a traditional Saudi Arabian recipe for a classic dish of fish baked with lemon, onions and bharat spice that's served with rice. The full recipe is presented here and I hope you enjoy this classic Saudi Arabian version of: Baked Fish with Rice (Sayadieh Samak).
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Ingredients:
2.5kg whole white fish, cleaned and scaled (use heads to make fish stock)
3 onions, thinly sliced
125ml oil
juice of 1/2 lemon
1 lemon, thinly sliced
3 tsp Saudi baharat
60g pine nuts, roasted
salt and white pepper, to taste
450g rice
1.75l fish stock
Method:
Wash the rice thoroughly with water (at least three changes) then drain. Add half the oil to a pan and when hot stir-in the rice, 1 tsp baharat spice blend and 1/2 tsp ground cumin. Stir-fry for about 3 minutes to coat the rice then add 1.5l of the fish stock. Bring to a boil then reduce to a simmer and allow the rice to cook gently for about 20 minutes, or until the rice is tender and all the stock has been absorbed.
In the meantime, add the remaining oil to a roasting tin and use to line the dish. Season the fish well both inside and out with salt and white pepper then rub all over with the remaining bhararat. Stuff the lemon slices in the fish's body cavity then place the slices from 2 onions on the base of the roasting tin before topping with the fish. Add the remaining fish stock in the pan then transfer to an oven pre-heated to 160°C and braise for 1 hour.
Meanwhile, fry the remaining onion until caramelized and crispy then take off the heat and set aside.
To serve, arrange the rice on a serving dish. Cur the fish into steaks and arrange on top of the rice. Garnish with the caramelized onions and pine nuts and serve any of the fish stock in the pan as a sauce on the side.
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