Sayadiya (Egyptian Fish and Caramelised Onion Rice)
Cumin fried white fish on deep brown onion rice, the classic coastal dinner from Alexandria and Port Said.
- Time1 hr 10
- LevelMedium
- Costabout £3.81 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix half the cumin, the coriander, turmeric, half the garlic, the lemon juice, 1 tablespoon of the oil and half a teaspoon of salt. Rub it over the fish and leave for 20 minutes.
20 min - 2
Heat 3 tablespoons of oil in a wide pan over a medium heat. Fry the onions for 25 minutes, stirring often, until deep brown and sweet. Do not let them burn. Lift out about a third for topping.
25 min - 3
Add the remaining garlic and cumin to the pan and cook for 30 seconds. Stir in the rice, cinnamon stick and cardamom, then pour in the boiling water and 1 teaspoon of salt. Bring to the boil, cover tightly and cook on the lowest heat for 14 minutes. Rest covered for 10 minutes.
14 min - 4
Meanwhile, heat the last tablespoon of oil in a non stick frying pan. Fry the fish for 3 to 4 minutes on each side until golden and the flesh flakes easily.
7 min - 5
Fluff the rice with a fork. Top with the fish, the reserved onions and the chopped tomato. Serve with lemon wedges.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.