Ingredients: |
Ingredients: TARATOR SAUCE
5 TB tahini
3 TB lemon juice
7 TB water
⅓ cup (25 g) parsley leaves, finely chopped
½ tsp salt
FISH AND MARINADE
1½ lbs of skinned white flesh fish fillets cut into 2 inch chunks
finely grated zest of 1 lemon
1 tsp ground cumin
1 tsp paprika
3 TB GF flour
sea salt and ground pepper
2 TB olive oil for cooking the fish
FOR THE RICE
1 TB salted butter
2 TB olive oil
2 onions, finely sliced into half moons
1⅓ cups white basmati rice
1½ tsp cumin seeds
1½ tsp coriander seeds
3 cloves garlic, crushed
¼ tsp turmeric
½ tsp allspice
2⅔-2¾ cups vegetable stock (original recipe calls for 4 cups, but this turns the rice into mush, so use the proper amount of water for a conventional batch of rice, or just a bit more
2½ TB pine nuts, dry toasted in a skillet
Sumac to serve
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Directions: |
Directions:TARATOR SAUCE
Make the sauce by mixing all ingredients together in a food processor. If tahini is thick, add a bit more water to achieve the consistency of runny honey.
FISH MARINADE
Place fish in a bowl with all marinade ingredients except the olive oil. Also add 1tsp salt and ¼ tsp pepper to the marinade. Mix, cover and leave to marinate for at least 20 minutes while the rice is being prepared.
RICE
Melt the butter and oil in a saucepan, add the onions and cook over medium-low heat for about 20 minutes, stirring occasionally, until they are soft and browned.
Rinse the rice until the water runs clear. Place the rice in a bowl of cold water and soak it for 15 minutes. Drain the rice and set aside.
Toast the cumin and coriander seeds in a dry skillet for about 1 minute, then grind them in a mortar and pestle.
When the onions are ready, add the crushed garlic and fry for 2 minutes.
Add the drained rice, all the spices, 1 tsp salt and some black pepper to the pan and stir well. Pour in the stock, bring to a boil, then cover, reduce the heat to low, and cook the rice mixture for 15 minutes. Remove from heat and let the rice rest for 10 minutes.
COOK the FISH
Heat 2 TB oil in a frying pan and when it is very hot, add some of the fish pieces. Fry them for 7-8 minutes, turning them during the cooking process so they are browned on both sides. Cook them in batches so the pan is not overcrowded. Place the cooked fish on a paper towel to cook up the excess oil.
To serve: Fluff up the rice grains and transfer to a warmed serving platter. Place the fish pieces on top, then spoon over the tarator sauce. Finish with a sprinkling of pine nuts and a generous dusting of sumac. |
This recipe for Spiced Fish Pilaf with Carmelized Onions "Sayadieh" is from