Lebanese Spiced Fish and Caramelized Onion Rice (Sayadieh)

Instructions

1. 1

   Slice 400 g yellow onions into thin 0.5 cm strips and cut 600 g white fish fillets into 5 cm chunks. Rinse 300 g basmati rice under cold water until clear, then drain completely. Set a wide heavy pot and a separate nonstick frying pan on the counter.

2. 2

   Heat 15 ml olive oil in the small skillet over medium heat. Toast 30 g pine nuts for 2 to 3 minutes, stirring constantly until light golden and fragrant. Transfer them immediately to a small plate so they do not burn in the hot pan.

3. 3

   In the wide pot, heat 15 ml olive oil over medium-high heat. Add the sliced onions with 2 g salt and cook for 12 to 15 minutes, stirring frequently. The onions must turn a deep, rich brown without blackening to create the rich flavor base.

4. 4

   Pour 750 ml water over the browned onions in the pot and stir in 5 g Seven Spice and 3 g salt. Bring to a rapid boil over high heat, then lower heat to medium and simmer for 5 minutes until the broth turns deep brown. Stir so no onions stick to the bottom.

5. 5

   Add the rinsed basmati rice directly to the simmering brown broth and stir gently once. Cover tightly with a lid, turn the heat to low, and cook for 15 minutes until the liquid is fully absorbed and the rice is tender. If the liquid evaporates too fast, add a splash of warm water.

6. 6

   While the rice cooks, heat the remaining 15 ml olive oil in the frying pan over medium-high heat. Season the fish chunks with 5 g Seven Spice and 3 g salt. Sear for 3 to 4 minutes per side until golden brown and flaky. Serve the hot browned rice on a platter, topped with the seared fish and toasted pine nuts.