The only thing I like better than talking about food is cooking it.
All spice powder2.5 g
Basmati rice1 kg
Cardamom powder2.5 g
Cinnamon powder2.5 g
Corn starch 100 g
Cumin powder8 g
Dory steak72 g x 16 1.15 kg
Fish stock powder16 g
Lemon juice40 g
Olive oil215 g
Onion (chopped)235 g
Sayadieh stock3.1 l
White pepper powder3 g
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 color.
Sayadieh sauce preparation
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 color.
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.
Sayadieh rice preparation
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 color.
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 20 minutes, until the water is absorbed and has evaporated.