Light Fish Siadeah Recipe

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The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Light Fish Siadeah Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Light Fish Siadeah.

Serves: 6 persons
Difficulty: Medium
Cost: Cheap

Preparation time :     20 minutes
Cooking time :     1 hour, 20 minutes

Ingredients

fish ingredients:

750 g white fish fillets

½ teaspoon ground black pepper

1 tablespoon olive oil

for the rice:

4 medium onions or 600 g

1 tablespoon olive oil

3 cloves garlic, crushed

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon dried lime powder

1 teaspoon ground black pepper

3 cups water or 750 ml

2 cubes MAGGI® Chicken Less Salt Bouillon

4 whole cardamom pods

2 cups basmati rice or 400 g

Preparation

Season fish fillets with black pepper and olive oil. Cover and set aside.

Place onions in an panggangan dish, bake in 200°C hot panggangan for 45 minutes or until onions are baked. Remove from panggangan and peel them then chop.

Warm olive oil in large saucepan, cook garlic with stirring for 1 minute. Add onions and all the spices and stir for 2 minutes.

Add water and MAGGI® Chicken Less Salt Bouillon cubes, bring to boil and simmer for 4- 5 minutes. Place the liquid in a blender, blend for 2-3 minutes until smooth.

Return liquid to pot, add cardamom pods and rice. Bring to boil and cook while covered over low heat for 25 minutes or until rice is cooked.

Meanwhile bake in a hot panggangan or grill the fish fillets until golden brown.

Place the cooked rice over a large serving dish. Arrange the fish cutlets over the rice and garnish with panggangan toasted pine seeds and sliced fresh lemon.

Nutritional Information:

Energy :     455.00 Kcal
Protein :     31.00 g
Carbohydrate :     68.00 g
Fats :     6.40 g

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