Lebanese Fish Risotto - Sayadiyeh
Method
1
In a pan, toast the nuts in a tbsp. of butter until browned. Remove, and set aside.
2
Rub the fish in salt and pepper.
3
Add the remaining butter into the pan and fry the fish until tender. Then set aside.
4
Fry the onion in the used butter (add more if needed), until crispy and brown in color. Set aside some of the fried onions to use for garnish.
5
Add the spices and 450ml of water to the remaining onions in the pan, then cover and let it simmer for 30mins until the onions become very soft.
6
In a separate pot, add the rice and a tbsp. of butter, then add 350ml of the spices sauce over the rice and transfer all the soft onions. Cook the rice over low heat for 15 mins.
7
Put the rice in a serving plate, place fried fish over it and sprinkle with the reserved fried onions and toasted nuts.
8
Best served with a side of sliced cucumber, tomato and tahini salad or tarator sauce (tahini parsley sauce).
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