Watch Video
Prepare with Step by Step Video


Sayadieh Samak recipe (LC14242 ) - Baked fish with onion rice and spiced lemon sauce

Prep Time : 15 Min
Cooking Time : 2 Hour
Resting Time : 2 hour , 15 Min

Recipe Recommendations
Salmon & Cheese Pizza(#LC14096): Salmon and cheese pizza light and tasty flat bread topped with smoked salmon and cream cheese. Perfect for a light lunch or brunch! Delicious quite the delightful mix of flavours.
Kunafa Prawns(#LC14033): An exquisite appetizer of kunafa wrapped prawns deep-fried to perfection to create the ideal Oriental treat.
CHILLI SALMON WITH MANGO SALSA RECIPE (LC14300): Spice coated salmon served with sweet & tangy mango salsa.





1000 Grams



10 Grams

Arabic spices

15 Grams

Cinnamon Powder

10 Grams

Nutmeg ground

10 Grams

White pepper ground

10 Grams

Olive oil

100 Milliliter

Lemon Juice

100 Milliliter


500 Grams


Bay leaves

3 Number

Dry lemon

3 Number

Cardamom Powder

5 Piece


750 Milliliter

Basmati Rice

500 Grams

Washed & Drained

All Purpose flour

100 Grams

How to make sayadieh samak recipe?

1. The ingredients quantity can be set as per your serving requirements. We recommend you set before you start cooking.

2. Finely chop the garlic.

3. To clean the fish for the fish stock, carefully separate the fillet keep the head & bone aside for the stock.

4. To marinate the fish, take the fish fillets & cut into small cubes.

5. Take a large mixing bowl, combine together fish cubes, garlic, paprika powder, arabic spices, cinnamon powder, nutmeg, salt, white pepper powder.

6. Add olive oil & lemon juice. Mix well till all the ingredients are combined well.

7. Set in fridge for one hour.

8. Finely chop the onions & garlic keep it aside.

9. To prepare the fish stock, heat half of the oil in a pot & add the sliced onions & garlic. Let them cook on gentle heat until it turns darkish brown in color but not burned.

10. Add paprika powder, arabic spices, nutmeg powder, cinnamon powder, white pepper powder & salt.

11. Add bay leaves, dry lime & cardamon. Saute well until all the spices are combined well.

12. Now add water, then fish head & bones in the pan. Cover the lid & let cook for 20 minutes or until the fish head is tender. Strain and use the stock to cook the rice & prepare the sauce.

13. To prepare the rice, wash the rice in the running water for 3 - 4 times . Transfer the rice in the pan & add the half stock water then plain water. Bring the stock to boil & reduce the heat once boiled.

14. Cook gently for about 15 minutes or until all the stock has been absorbed & the rice is cooked.

15. To bake the fish, grease the roasting tin with oil & arrange the marinated fish closely.

16. Preheat the oven at 200°C / 392°F. Bake the fish for 10 minutes or until it turns golden brown color.

17. To prepare the sauce, heat the olive oil in the pan then add flour & roast well.

18. Add the remaining fish stock water & mix well with flour for 4- 5minutes without forming any lumps.

19. Cook in low flame until the sauce turns thick & creamy.

20. To roast the nuts, add olive oil in the pan then pine seeds & almond together by sprinkles salt on the top.

21. Saute for 4 - 5minutes or until the nuts turns light golden brown color.

22. To serve, plate the rice & top it with baked fish pieces & garnish with roasted nuts & fresh coriander leaves.

23. Serve with sauce.


Baking Tray


Chopping Board

Cooking pot -Deep - with lid

Flat Bottomed pan


Mixing bowl - glass


Sauce pan


Spatula - Wooden


Middle Eastern Recipes

Shopping List
  • All 0 Items
  • My Items
    0 items
    Sort by :

    My items



    Take 0 items shopping
    Take 0 items shopping