Sayadia fish, a dish famous for its coastal areas in the Arab countries, cooking in several ways in the Levantwhere the each country is characterized by its own way.
Ingredients:
- 1 onion minced
- 2 tbsp olive oil
- 1 teaspoon tomato paste
- 2 small sugar spoon
- 2 and a half cup of boiled water
- 1 teaspoon cumin
- 1/8 teaspoon nutmeg
- 2 cups rice washed and filtered
- 600 g Fish Fillet
- Egg
- 200 g bread crumbs
- 200 g flour
- 50 g butte
How to prepare:
- Prepare the rice: In a bowl put oil and put the onion until it becomes brown in color.
- Add tomato paste and sugar and moving the sugar until it becomes caramel.
- Then add the rice and move it for a minute.
- Add the boiling water and cover the pot and leave to the backburner for 20 minutes.
- Prepare the fish: Cut the fish, and then cover the fish with flour, then egg, and finally bread crumbs.
- Potted on fire we dissolving butter, I was transferred to sided fish until golden brown.
