EGYPTIAN SAYADIAH - FISH WITH RICE

Egyptian Sayadiah - Fish With Rice image

Provided by Annacia * @Annacia

Categories Fish

Number Of Ingredients 12

4 - whole fish, each about 12 oz (you may use fillets if you like but don't use thin ones)
1 - lemon, juice of
3 clove(s) garlic, crushed fresh ground black pepper, to taste
1 teaspoon(s) ground cumin
2 medium onions, chopped
3 tablespoon(s) oil
2 cup(s) long grain rice
3 1/2 cup(s) hot water
- flour
- oil (for frying, preferably olive oil)
- lemon wedges (to garnish)
- parsley sprigs (to garnish)

Steps:

Scale and gut the fish and leave the heads on. ( well, you don't have to if you don't want to). Rinse and wipe dry.
Rub surfaces and cavities with lemon juice, salt and pepper. Cover and leave aside for 30-45 minutes. Prepare the garlic and mix with the cumin.
Gently fry the onions in oil in a deep pan for 15-20 minutes until very soft and golden. Wash rice, drain and add to onions as they near the end of cooking. Stir over medium heat for 2-3 minutes, then add the hot water.
Bring to a boil, reduce heat to low, cover pan and cook gently for 20 minutes.
Make 3-4 deep slits on each side of the fish and fill slits with garlic-cumin mixture.
Coat fish with flour and shallow fry in hot oil until golden brown and cooked. Remove fish and keep it hot.
Add about 2 tablespoons of the oil in which the fish was cooked to the cooked rice. Stir through with a fork, cover pan and leave rice for 5 minutes.
Pile rice on a platter, arrange fish on top and garnish with lemon wedges and parsley sprigs.