Egyptian Sayadiah - Fish With Rice

Ingredients

4 (12 ounce) whole fish, each about 12 oz

1 lemons, juice of

salt, to taste

fresh ground black pepper, to taste

3 garlic cloves, crushed

1 teaspoon ground cumin

2 medium onions, chopped

2 tablespoons oil

2 cups long grain rice

3 1/2 cups hot water

flour

oil ( for frying, preferably olive oil)

lemon wedges ( to garnish)

parsley sprigs ( to garnish)

Directions

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.

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