Tag: fish
Sayadieh
Sayadieh
Sayadieh is simply fish and rice. This Lebanese dish is very easy to make as well as being fairly healthy. The rice contains a large amount of caramelized onions with flavors such as turmeric, coriander, cinnamon, and ginger. The fish is rubbed with olive oil, seasoned with salt and pepper, and baked in the oven. I used tilapia, but you can use any type of firm fleshed white fish such as cod, haddock, pollock, etc.
Ingredients
Rice
- 2 tbsp olive oil
- 1 large onion diced
- 2 cups basmati rice washed
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp turmeric
- 1/2 tsp ground coriander
- 1/2 tsp cinnamon
- 1/4 tsp ground ginger
- 4 cups water
- 1/2 cup slivered almonds
Fish
- 2 large tilapia fillets or 4 small
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Garnish
- parsley chopped
Instructions
- Heat up cooking oil in a large sauté pan over medium heat. Sauté the onions for 15 minutes until they are cooked down and browned.
- Stir in the rice and all of the seasonings. Sauté for 5 minutes.
- Pour in the water. Bring to a boil. Cover. Reduce the heat to medium low and simmer for 15 minutes.
- While the rice is cooking, preheat the oven to 400 degrees. Rub the fish fillets with olive oil. Season with salt and pepper. Place the fillets on a rack on a baking sheet lined in foil.
- Bake the fish for 15 minutes. Let the fish rest for 5 minutes before serving.
- Dry toast the slivered almonds for 2 minutes over medium heat.
- Stir the toasted almonds the last minute of cooking.
Tinapa Fried Rice
Tinapa Fried Rice
Tinapa fried rice is fried rice made with smoked fish. I had previously made some smoked mackerel and figured that it would be a great addition to some rice. Smoked trout, smoked whitefish, and smoked tilapia are all great options to use. Tinapa fried rice is commonly eaten for breakfast, but is also a great side dish to accompany your meal.
Ingredients
- 4 tbsp vegetable oil
- 3 large eggs beaten
- 1/2 medium white onion diced
- 4 garlic cloves minced
- 3 smoked mackerel fillets flaked
- 4 cups cooked day old rice
- 3 tbsp soy sauce
- salt and pepper to taste
Instructions
- Heat up 1 tbsp of cooking oil in a large sauté pan over medium high heat. Scramble the eggs and remove from the pan.
- Add another tbsp of vegetable oil to the pan. Sauté the onions and garlic for 4 minutes.
- Add in the flaked mackerel. Cook for 2 minutes and remove from the pan.
- Add the last 2 tbsp of vegetable oil. Add in the cooked rice, making sure to break up all of the clumps. Fry for 2 minutes.
- Season with the soy sauce, salt and pepper. Fry for 1 more minute.
- Add the mackerel, onions, garlic, and eggs back into the rice. Cook for 2 more minutes.
Fish Masala
Fish Masala
This Singapore-style fish masala has it’s influences from Indian and Malaysian cuisine. You can use any type of firm fleshed fish, bone in or boneless, such as catfish, tilapia, cod, etc. The fish is simply marinated in the masala paste for 30 minutes, then fried until crispy. The masala paste is then simmered for 30 minutes. You can either add the fish back into the masala for 5 minutes or ladle the paste over the fish in a large serving dish. Serve the fish masala with steamed jasmine rice.
Servings: 4
Equipment
- immersion blender
Ingredients
- 2 lbs whole catfish cleaned; cut into steaks
- 1/2 cup vegetable oil
- 12 curry leaves
Masala Paste
- 1 lb grated coconut meat
- 4 tbsp chili powder
- 3 tbsp black peppercorns
- 3 tbsp fennel seeds
- 1 1/2 tbsp cumin seeds
- 2 1/2 tsp salt
- 1/2 tsp turmeric powder
- 2 garlic cloves
- 1” ginger
- 3 cups water
Instructions
- Mix all of the paste ingredients together. Blend with an immersion blender.
- Marinate the catfish in the masala paste for 30 minutes.
- Heat up cook oil in a large saucepan over medium high heat.Saute the curry leaves for 1 minute.
- Add in the catfish. Fry for 5-6 minutes a side. Remove from the pan and set aside.
- Pour in the masala paste. Fry over medium heat for 30 minutes.
- Add the fish back into the masala and cook for 5 more minutes.
Smoked Steelhead
Tip for smoking steelhead Brine the fish for 2 hours maximum. Any more then that, your steelhead will be too salty. Pat the steelhead dry with paper towels before smoking. This will allow the smoke to stick to the fish. There are 2 ways you …