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Emirates Food Channel

Fish Sayadieh

Chef Saud Al Matrooshi
Executive Sous Chef
The only thing I like better than talking about food is cooking it.




  • In a bowl, mix all the dry and liquid ingredients (0.5 g all spice powder, 8 g salt, 1 g white pepper powder, 2 g cumin powder, 0.5 g cinnamon powder, 0.5 g cardamom powder, 40 g olive oil and 20 g lemon juice) to form a marinade paste. Then add the fish and coat it well with the marinade paste.
  • Let the fish marinate in the mixture for 3 hours in the fridge.
  • Remove from the fridge and place the marinated fish in trays, making sure that the pieces don’t overlap or stick to each other.
  • Roast in a preheated oven for 7 minutes at 240 Celsius until golden in colour.

  • Heat a large saucepan with oil (75 g) on a high heat.
  • Add the onions (85 g) and sauté, stirring continually, until the onions turn a golden-brown colour.
  • Next, stir in all the dry spices (1 g cinnamon powder, 1 g sweet Arabic pepper powder, 3 g cumin powder, 1 g cardamom powder and 1 g white pepper powder) and sauté together with the onions for another 4 minutes.
  • Continue by adding the fish stock (10 g), and let everything boil for 10 minutes on a high heat.
  • Lastly, add the diluted corn starch (133 g) and lemon juice (20 g), and reduce the heat to medium. Taste for seasoning.
  • Let the sauce simmer for 5 minutes until it reaches the desired consistency & thickness, and season to taste.
  • Remove from heat and set aside.

  • To prepare your Sayadieh rice, first rinse and wash the rice (1 kg) under cold water and allow it to soak for 30 minutes.
  • Heat a large wide rice pot with oil (100 g) on a high heat, add the onion (150 g), and sauté until golden-brown in colour.
  • Add all the dry spices together (3 g cumin powder, 1 g sweet Arabic pepper powder, 1 g cinnamon powder, 1 g cardamom powder and 1 g white pepper powder) with the fish stock (1.6 l), and leave to boil over a high heat for 15 minutes.
  • Next, add the rice, and stir well before covering the pot with a lid and reducing the heat to medium.
  • Let the rice simmer over a low heat for 20min, until the water is absorbed and has evaporated.
  • Let the rice rest for 10 minutes.