Saudi Fish Sayadieh with Tahini Sauce

Ingredients

• 1.5 lbs Firm white fish fillets (cod, sea bass)
• 2 cups Basmati rice
• 2 medium Onion
• 4 cloves Garlic
• 1 tsp Cumin
• 1 tsp Coriander
• 1/2 tsp Turmeric
• 3 tbsp Vegetable oil
• 4 cups Fish broth
• 1/4 cup Tahini
• 2 tbsp Lemon juice
• 2 tbsp Water
• 1 tsp Salt
• 1/2 tsp Black pepper

Instructions

1. 1Measure 2 cups of Basmati rice and place it in a bowl. Cover the rice with water and let it soak for 30 minutes. After 30 minutes, drain the rice completely.
2. 2In a small bowl, combine the 1 tsp Cumin, 1 tsp Coriander, 1/2 tsp Turmeric, 1 tsp Salt, and 1/2 tsp Black pepper. Cut the 1.5 lbs Firm white fish fillets into 2-inch pieces. Season the fish pieces evenly with the spice mixture.
3. 3Peel and thinly slice the 2 medium Onions. Peel and mince the 4 cloves Garlic. In a large heavy-bottomed pot, heat 2 tbsp Vegetable oil over medium heat (350°F / 175°C). Add the sliced onions and cook, stirring occasionally, for 10-15 minutes until they are golden brown and softened. Add the minced garlic and cook for 1 minute more until fragrant.
4. 4Using a slotted spoon, remove the cooked onions and garlic from the pot and set them aside in a clean bowl. Add the remaining 1 tbsp Vegetable oil to the same pot and increase the heat to medium-high (375°F / 190°C). Carefully place the seasoned fish pieces into the pot and sear them for 2-3 minutes per side, until lightly browned. Remove the fish from the pot and set it aside with the onions and garlic.
5. 5Add the drained Basmati rice to the pot. Sauté the rice for 2 minutes, stirring constantly, until it is lightly toasted. Return the cooked onions and garlic to the pot with the rice. Pour in the 4 cups Fish broth and bring the liquid to a rolling boil.
6. 6Once boiling, reduce the heat to low (200°F / 95°C), cover the pot tightly with a lid, and simmer for 20-25 minutes. The rice is cooked when all the liquid has been absorbed and the grains are tender.
7. 7While the rice is simmering, prepare the tahini sauce. In a medium bowl, whisk together the 1/4 cup Tahini, 2 tbsp Lemon juice, 2 tbsp Water, and a pinch of the reserved 1 tsp Salt and 1/2 tsp Black pepper until the sauce is smooth and creamy. Add more water, 1 teaspoon at a time, if needed to reach your desired consistency.
8. 8Once the rice is cooked, gently arrange the seared fish pieces on top of the rice. Place the lid back on the pot and let the fish steam over the rice for 5 minutes. The fish is ready when it flakes easily with a fork.
9. 9Serve the Saudi Fish Sayadieh hot, spooning the rice and fish onto plates. Drizzle generously with the prepared tahini sauce.

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