Lebanese Siyadiyeh (Sayadieh) Recipe - Great British Chefs
This traditional dish was originally the reserve of Lebanese fishermen, but it's now enjoyed across the Middle East and served at special occasions. While Stosi
Ingredients
- 250ml of rapeseed oil
- 500g of white onion, peeled and very finely sliced
- 1l fish stock, ideally turbot stock if you can find it!
- 250g of basmati rice
- 4 lemons, zested and juiced
- 4 fish fillets, such as turbot, wild sea bass or hake, seasoned with salt and kept on kitchen paper in the fridge to firm up
- 150g of unsalted butter
- salt
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