Sayadieh: Baked Fish and Turmeric Rice

Name: Sayadieh: Baked Fish and Turmeric Rice with Cucumber and Tomato Tahini Salad
Total time: 40 min
Yield: 2, 3 or 4 people
Ingredients: 330 Grams of Seabream; 1 Tsp of Salt; 1 Tbsp of Olive oil; 2 Grams of Paprika powder; 2 Grams of Cumin powder; 2 Grams of Lemon pepper seasoning; 150 Grams of Long grain rice; 1 Piece of Red onion; 1 Tbsp of Olive oil; 2 Grams of Turmeric powder; 2 Grams of Arabic mix masala; 2 Grams of Coriander powder; 1 Piece of Chicken stock cube; 300 ML of Water; 1 Piece of Lemon; 1 Piece of Garlic cloves; 1 Piece of Tomatoes; 1 Piece of Cucumber; 15 Grams of Fresh parsley; 40 Grams of Tahini; 1 Tsp of Salt; 30 Grams of Almond flakes

with Cucumber and Tomato Tahini Salad

Loosely translated from Arabic to mean “Fisherman's Catch”; this delicious and aromatic fish and rice dish is inspired by the rich culinary traditions of Syria and Lebanon.

194 Reviews

Cals 730 · Prot 54 · Carbs 87 · Fat 23

Tips for Kids

Global Eats

40 min

Sayadieh: Baked Fish and Turmeric Rice with Cucumber and Tomato Tahini Salad

Loosely translated from Arabic to mean “Fisherman's Catch”; this delicious and aromatic fish and rice dish is inspired by the rich culinary traditions of Syria and Lebanon.

194 Reviews

Cals 730 · Prot 54 · Carbs 87 · Fat 23

Tips for Kids

Global Eats

Ingredients

Fish

Seabream 6*

330 Grams

Salt

0.5 Tsp

Olive oil

1 Tbsp

Paprika powder

2 Grams

Cumin powder

2 Grams

Lemon pepper seasoning 13*15*

2 Grams

Rice

Long grain rice

150 Grams

Red onion

1 Piece

Olive oil

0.5 Tbsp

Turmeric powder

2 Grams

Arabic mix masala

2 Grams

Coriander powder

2 Grams

Chicken stock cube 4*5*9*15*

1 Piece

Water

300 ML

Tahini Salad

Lemon

1 Piece

Garlic cloves

1 Piece

Tomatoes

1 Piece

Cucumber

1 Piece

Fresh parsley

15 Grams

Tahini 3*

40 Grams

Salt

0.5 Tsp

To serve

Almond flakes 1*2*

30 Grams

Allergens

*6 Fish, *13 Mustard, *15 Celery, *4 Milk, *5 Eggs, *9 Soya, *3 Sesame Seeds, *1 Peanuts, *2 Tree Nuts

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2701 / 730
Fats (g)	23.2
of which saturated (g)	2.1
Carbohydrates (g)	87
of which sugars (g)	8.5
Fibers (g)	7.7
Proteins (g)	54.4
Salt (g)	3.2

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep

Preheat the oven to 200°C/180°C fan.
Wash and drain the rice.
Peel and finely chop the onions.

2 Cook onions

Heat a large pot with a lid over medium-high heat.
Add a small drizzle of oil and fry the almond flakes for 1-2 min until lightly golden and toasted. Transfer to a plate.
Return the pot to the heat, add the onions and fry for 6-8 min until softened and browned.

Tip! If cooking for kids, reserve some almond flakes as "sprinkles" to the side.

3 Make turmeric rice

Once the onions have browned, add the turmeric, arabic mix masala, coriander powder, and drained rice.
Fry for 1-2 min further, stirring to coat the grains in the oil.
Add the chicken stock cube, measured water and bring to a boil over a high heat.
Once boiling, reduce the heat to low, cover, and cook for 12-14 min or until the water is absorbed and the rice is cooked.
Once cooked, remove the pot from heat and keep covered until serving.

4 Bake fish

Meanwhile, line a baking tray with parchment paper.
Cut the lemon in wedges.
Drain and rinse the fish over a sink and sprinkle generously with salt and squeeze a lemon wedge over.
Rinse under cold water and pat dry with kitchen paper.
Place the fish on the baking tray, add a drizzle of olive oil, and rub with paprika, cumin powder, lemon pepper seasoning, and a small pinch of salt.
Bake for 12-15 min until the fish is cooked through and flakey.

5 Make tahini salad

Meanwhile, peel and finely chop the garlic.
Chop the tomatoes and cucumber into very small bite-sized pieces.
Pick and finely chop the parsley.
In a mixing bowl, combine the tahini, a generous squeeze of lemon juice, 1 Tbsp of water, and a small pinch of salt and pepper.
Whisk until the sauce is a smooth consistency first, then fold in the garlic, tomatoes, cucumber, and parsley. Set aside.