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MAGGI® FISH SAYADIYEH

  • Number of servings
    5

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Ingredients
FISH
  • 20g - MAGGI® Khaleeji Seasoning
  • 1.2kg - Whole Fresh Hamour Fish
  • 55ml - Olive Oil
  • 12g - Dry Lime
  • 7g - Cinnamon Sticks
  • 7g - Star Anise
  • 3g - Cloves
  • 5g - Green Cardamom
RICE
  • 35g - MAGGI® Khaleeji Seasoning
  • 500g - White Rice
  • 12g - Cumin Powder
  • 1l - Brown Fish Stock
  • 50ml - Lemon Juice
  • 70g - Butter
SAYADIYEH SAUCE
  • 20g - MAGGI® Khaleeji Seasoning
  • 6g - Cumin Powder
  • 1l -Brown Fish Stock
  • 30ml - Lemon Juice
  • 80g - Roux (ready to use)
TAJIN SAUCE
  • 200g - Tahini
  • 400g - Water
  • 200g - Onion (sliced)
  • 35g - Garlic Slices
  • 30g - Pine Seeds
  • 4g - Salt
  • 2g - White Pepper (powder)
GARNISH AND SIDE
  • 140g - Fried Onion Slices
  • 25g - Fried Pine Seeds
Preparation
  • 1
    FISH:- Marinate the fish with olive oil and MAGGI® Khaleeji Seasoning, then place on a baking tray.
  • 2
    Place dry lime, cinnamon sticks, cardamom, star anise and laurel leaves around the fish.
  • 3
    Put the tray in a preheated oven at 180 C on steam-roast mode (60% steam) for 25 minutes.
  • 4
    RICE:- Soak the rice for 30 minutes.
  • 5
    In a pot, bring the brown fish stock to a boil on medium-high heat.
  • 6
    Add to the stock the cumin powder, MAGGI® Khaleeji Seasoning, and butter.
  • 7
    Add in the soaked rice and allow the stock to return to a boil again.
  • 8
    Reduce the heat to low, cover with lid and cook for 11 minutes.
  • 9
    Turn off the heat, squeeze in the lemon juice and keep covered for another 5 minutes before serving.
  • 10
    SAYADIYEH SAUCE:- In a saucepan, bring the brown stock to a boil.
  • 11
    Add to the stock the cumin powder, MAGGI® Khaleeji Seasoning, lemon juice and combine well.
  • 12
    Add in the roux and mix while still boiling.
  • 13
    Take off heat once sauce thickens.
  • 14
    TAJIN SAUCE:- In a saucepan, sauté the onions with garlic in olive oil.
  • 15
    In a bowl, mix the tahini with lemon juice, salt, white pepper, and water.
  • 16
    Add the tahini mixture to the sautéed onion and garlic.
  • 17
    Mix slowly to ensure that the tahini does not stick to the bottom of the saucepan.
  • 18
    Keep mixing on medium heat till the Tajin is ready (an oil layer will develop on top), then take off the heat.
  • 19
    Add in the pine seeds and keep aside till use
  • 20
    SERVING:- On a serving tray, place the rice first.
  • 21
    Top the rice with the cooked fish, fried onions, and fried pine seeds.
  • 22
    Serve alongside the prepared sayadiyeh sauce and tajin sauce.

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