Sayadieh is a showstopping Middle Eastern fried fish and spiced rice dish that is delicious, comforting and highly customizable. My version includes a savory tomato sauce that I think brings the whole dish together. Make it for a weeknight dinner or a special occasion.
Pair this recipe with my Tahini Salad, Jerusalem Chopped Salad, Authentic Fattoush or even Lebanese Tabbouleh for a complete meal.
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What is Sayadieh?
Sayadieh (pronounced sa-ya-dee-yeh) refers to a fried fish and rice dish popular in the Levant (Bilad Al Sham) and an important staple in Levantine Cuisine. Some families will make it using whole fried fish, others will use filets. The spices also vary from region to region and family to family.
The word "sayadieh" is derived from the Arabic language. In Arabic, "sayyad" (صياد) means hunter or fisherman and the suffix "-ieh" is often added to denote a dish or something related to food. Therefore, "sayadieh" can be translated to something like "fisherman’s dish" or "dish of the fisherman".
My version is quite different from the other recipes you will find online and in cookbooks. My mother used to always prepare a tomato sauce to go along with the fried fish and rice. It helps complete the fish in my opinion and gives some much-needed moisture to the overall dish. My recipe uses cilantro as opposed to parsley which is more common.
I also like to include some pickled turnips or pickled cauliflower on the table to help cut through the richness. If you like some heat, shake on some fermented hot sauce or chipotle hot sauce. You can also squeeze on some creamy chipotle sauce or throw on some Escabeche pickles.
Ingredients
This recipe has several components: spiced rice, tomato sauce, and of course the fish. I encourage you read through all the instructions and notes below so you know what to expect as you navigate the recipe.
- Fish: I recommend using fresh or frozen white fish filets such as haddock, cod, pollock or tilapia. I would definitely avoid using salmon or trout. If you’re not a fan of fish, you can definitely use shrimp or calamari instead. Follow the same seasoning and dredging steps below.
- Rice: Basmati rice all the way! If you don’t have basmati, I would recommend you pick up a bag at your local grocery store. In a pinch, you can use jasmine rice or any other long-grain rice. Avoid using short-grain rice, it’ll be too sticky. Try my other Basmati rice recipes (Vermicelli Rice and Saffron Rice).
- Spices: You’re going to raid your spice cabinet for this recipe! For the rice, turmeric, coriander and cumin powder are a must. I like adding saffron too, but you can omit that if you don’t have it. You can also add cardamom pods or dried limes to the rice if you wish. I like seasoning the fish with paprika but feel free to change things up here. Old Bay, garlic powder, onion powder… the possibilities are endless.
- Herbs: Cilantro is what I recommend, but I know many of you are not fans. If you’re not a fan, use parsley instead.
See the recipe card for full information on ingredients and quantities.
How to Make this Sayadieh Recipe
This recipe may seem daunting, so I recommend you read through all the steps and take a look at the photos so you are prepared.
Prepare the Spiced Rice
Step 1. Fry aromatics. To a small pot, add olive oil, chopped onion, garlic and spices (Image 1). Sautee on medium heat for 1-2 minutes until the onions turn translucent (Image 2).
Step 2. Add Rice. To the same pot, add your washed basmati rice and stir to combine everything, making sure to scrape any bits from the bottom of the pan (Image 3).
Step 3. Add water. Add the water and salt to the pot and bring to a boil (Image 4). As soon as the rice comes to a boil, turn to the lowest setting and cover. Steam for 20 minutes until cooked (Image 5).
Step 4. Add Cilantro. When the rice is cooked, add chopped cilantro and fluff it up with a fork, making sure to incorporate the cilantro evenly (Image 6). Add the cover back on and set aside until needed.
Prepare the Tomato Sauce
Step 1. Fry aromatics. To a small pot, add the olive oil, onion, garlic and chili peppers (Image 7). Fry on medium heat for 1-2 minutes until the onions soften (Image 8).
Step 2. Add crushed tomatoes. Carefully add your crushed tomatoes to the pot, along with a little bit of water to loosen the sauce up. Season with a pinch of salt and fresh cracked black pepper (Image 9). Cook the sauce on medium-low heat for 10 minutes.
Step 3. Add Cilantro. Add the fresh cilantro to the sauce, stir to combine, taste and adjust the seasoning level (Image 10). Cover and set aside until needed.
Fry the Fish Filets
Step 1. Prepare fish. Lay your fish filets on a tray and season them with salt, pepper and paprika on all sides (Images 11-12).
Step 2. Flour. Cover each piece evenly with flour (Image 13).
Step 3. Fry. Set a frying pan on medium-high heat and warm up ½ inch of oil. When the oil is hot, fry the fish on both sides until golden brown (Images 14-15).
Step 4. Drain. Transfer fried fish filets to a paper towel lined tray to absorb excess oil (Image 16).
Serve the Sayadieh
Serve your sayadieh on a large serving platter or on individual plates. Lay the pieces of fish over the rice. Garnish with fresh cilantro leaves, fried almonds and pine nuts (optional). Don’t forget the lemon wedges. Lemon juice will make the fish pop! Serve the tomato sauce on the side in a small bowl.
This dish works well with a side salad. Try my Tahini Chopped Salad! My tarator tahini sauce is a nice little addition too. My mom also used to serve pickled sliced onions on the side.
Expert Tips
- Choose the Right Fish: For best results, choose fresh fish fillets with firm flesh, such as cod, haddock, or snapper. Freshness is key to good flavor.
- Pat Dry the Fillets: Before seasoning the fish, make sure to pat the fillets dry with paper towels. Moisture can prevent a crispy crust from forming.
- Preheat the Oil: Preheat your cooking oil to the right temperature (around 350-375°F or 175-190°C). Use a thermometer to ensure accuracy.
- Choose the Right Oil: Use oils with a high smoke point, such as vegetable oil, canola oil, or peanut oil.
- Use a large frying pan with tall sides: To avoid too much splatter, use a frying pan or a large deep saucepan.
- Fry in Batches: Avoid overcrowding the pan. Fry fish in batches to maintain a consistent temperature and ensure even cooking.
- Use a Fish Spatula: A fish spatula (affiliate link) is thin and flexible, making it easier to flip delicate fillets without breaking them.
- Keep it Crispy: If serving the fish later, place it on a wire rack rather than on a plate to keep it crispy on all sides.
Recipe FAQs
I recommend using fresh or frozen white fish filets such as haddock, cod, pollock or tilapia. If you’re feeling confident, you can also fry a whole snapper.
Basmati rice is my go-to rice for most if not all Levantine recipes. It doesn’t clump and is easy to cook evenly. You can use any long grain rice in a pinch.
The word "sayadieh" is derived from the Arabic word "sayyad" (صياد) which means hunter or fisherman. The suffix "-ieh" is often added to denote a dish or something related to food. Therefore, "sayadieh" can be translated to "fisherman’s dish" or "dish of the fisherman."
Yes, if you are looking for a healthier option, you can bake the fish instead of frying it. If you decide to bake it, don’t use any flour. Just season the fish filets as per the recipe and bake at 350F until the fish is cooked through. Cooking time will depend on the thickness of your filets. Trust your gut, or use a meat thermometer. Fish is cooked when it reaches 150F.
You can make the tomato sauce and rice 1 day in advance and reheat when needed, but I recommend you fry the fish right before you serve.
Store leftover rice and fish in a glass container in the fridge for no more than 1 day. I recommend you store the tomato sauce separately.
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Recipe Card
Sayadieh (Middle Eastern Fried Fish with Spiced Rice)
Ingredients
Spiced Rice
- 1 tablespoon Olive oil
- ½ White onion - Finely chopped
- 1 Garlic clove - Finely minced
- 1 teaspoon Ground coriander
- ½ teaspoon Ground cumin
- ½ teaspoon Turmeric powder
- ⅛ teaspoon Saffron - Just a pinch (Optional)
- 1 ⅓ cups Basmati rice
- 2 cups Water
- ½ teaspoon salt
- 2 tablespoon Fresh cilantro - Roughly chopped
Tomato Sauce
- 1 tablespoon Olive oil
- ½ White onion - Finely chopped
- 1 Garlic clove - Finely minced
- ½ teaspoon Chili flakes - Optional
- 1 ½ cups Crushed tomatoes
- Salt and black pepper to taste
- 2 tablespoon Fresh cilantro - Roughly chopped
Fish
- 4 Fish filets - See note
- Paprika - Enough to dust the fish filets
- Salt and pepper - Enough to season all sides
- Flour for dredging
- Vegetable oil for frying
Garnish
- Fresh cilantro leaves, fried nuts, lemon wedges
Instructions
Prepare the Spiced Rice
- Fry aromatics. To a small pot, add 1 tablespoon of olive oil, chopped onion, minced garlic and spice mixture. Sautee on medium heat for 1-2 minutes until the onions turn translucent. If the spices start to brown, turn down the heat or add a splash of water to cool the pot down.
- Add Rice. To the same pot, add your washed basmati rice and stir to combine everything, making sure to scrape any bits from the bottom of the pan.
- Add water. Add the water and salt to the pot and bring to a boil. As soon as the rice comes to a boil, turn to the lowest setting and cover. Steam for 15-20 minutes.
- Add Cilantro. When the rice is cooked, add chopped cilantro and fluff it up with a fork, making sure to incorporate the cilantro evenly. Add the cover back on and set aside until needed.
Prepare the Tomato Sauce
- Fry aromatics. To a small pot, add 1 tablespoon of olive oil, chopped onion, minced garlic and optional chili peppers. Fry on medium heat for 1-2 minutes until the onions soften.
- Add crushed tomatoes. Carefully add your crushed tomatoes to the pot, along with ½ cup of water to loosen the sauce up. Season with a pinch of salt and fresh cracked black pepper. Cook the sauce on low heat for 10 minutes.
- Add Cilantro. Add the fresh cilantro to the sauce, stir to combine, taste and adjust the seasoning level. Cover and set aside until needed.
Fry the Fish Filets
- Prepare fish. Lay your fish filets on a tray and pat them dry. Season them with salt, pepper and paprika on all sides.
- Flour. Cover each piece evenly with flour.
- Fry. Set a frying pan or large skillet on medium-high heat and warm up ½ inch of oil. When the oil is hot, fry the fish on both sides until golden brown. Fry the fish in batches and don’t overcrowd the pan.
- Drain. Transfer fried fish filets to a paper towel lined tray to absorb excess oil.
Serve
- Serve your sayadieh on a large plate or on individual plates. Garnish with fresh cilantro leaves, fried almonds and pine nuts (optional). Don’t forget the lemon wedges. Lemon juice will make the fish pop! Serve the tomato sauce on the side in a small bowl.
Notes
- Fish: I recommend using fresh or frozen white fish filets such as haddock, cod, sea bass, pollock or tilapia. I would definitely avoid using salmon or trout. If you’re not a fan of fish, you can definitely use shrimp or calamari instead. Follow the same seasoning and dredging steps.
- Rice: Basmati rice all the way! If you don’t have basmati, I would recommend you pick up a bag at your local grocery store. In a pinch, you can use jasmine rice or any other long-grain rice. Avoid using short-grain rice, it’ll be too sticky.
- Spices: You’re going to raid your spice cabinet for this recipe! For the rice, turmeric, coriander and Cumin are a must. I like adding saffron too, but you can omit that if you don’t have it. You can also add cardamom pods or dried limes to the rice if you wish. I like seasoning the fish with paprika but feel free to change things up here. Old Bay, garlic powder, onion powder… the possibilities are endless.
- Herbs: Coriander is what I recommend, but I know many of you are not fans. If you’re not a fan, use parsley instead.
Rosy says
The flavors on this dish combine to make something that is really special. The real stand out in my opinion is the tomato sauce, the dish will not be complete without it. I had left over rice and sauce so I combined them with some crunchy chickpeas which made for a delicious lunch! I will be making this again!
Luay Ghafari says
Thank you so much for the feedback. I agree the tomato sauce is a must!