Sayadieh (صيادية) — Lebanese Spiced Fish with Caramelized Onion Rice

• 700 gwhite fish fillets (cod, haddock, or grouper) (cut into 4 portions)
• 30 mllemon juice (freshly squeezed)
• 8 gfine sea salt
• 4 gground cumin
• 3 gground coriander
• 1 gblack pepper
• 40 gall-purpose flour (for light dredging)
• 60 mlneutral oil (sunflower or canola) (for pan-frying)
• 450 gyellow onions (thinly sliced)
• 20 gunsalted butter (adds traditional richness)
• 300 glong-grain rice (rinsed until water runs mostly clear)
• 750 mlwater (includes onion cooking liquid; adjust if needed)
• 1 gground cinnamon
• 30 gpine nuts (lightly toasted)
• 10 gparsley (finely chopped)
• 90 gtahini (well-stirred)
• 6 ggarlic (finely grated or crushed)

Instructions

1. 1

   Marinate the fish by rubbing the portions with lemon juice, salt, cumin, coriander, and black pepper. Let it sit for 15 minutes at room temperature so the seasoning penetrates while you start the onions.

2. 2

   Caramelize the onions in a wide pot over medium heat with the oil and butter. Stir every 2–3 minutes for 25–30 minutes until the onions are deeply golden-brown and jammy, not merely softened; this color is the signature of sayadieh.

3. 3

   Remove about one-third of the caramelized onions to a small bowl for topping later. Keep the remaining onions in the pot, because they will flavor and tint the rice as it cooks.

4. 4

   Add the rinsed rice to the pot and stir for 2 minutes to coat the grains in the onion-fat mixture. This brief toasting helps the rice cook up separate and amplifies the nutty aroma of the caramelized onions.

5. 5

   Stir in cumin, coriander, cinnamon, and salt, then pour in the water and scrape the bottom to dissolve any browned onion bits. Bring to a boil, then cover and reduce to low for 15 minutes; turn off the heat and rest covered for 10 minutes so the rice finishes steaming evenly.

6. 6

   While the rice cooks, make the tahini sauce by whisking tahini with lemon juice and garlic until thick and pale. Add water gradually until it becomes a smooth, pourable sauce, then whisk in the salt and set aside for serving.

7. 7

   Lightly dredge the marinated fish in flour, shaking off excess so the coating stays thin. Pan-fry in a skillet over medium-high heat with the oil for 3–4 minutes per side (depending on thickness) until golden and just cooked through, then rest the fish on a rack or paper towel for 2 minutes.

8. 8

   Fluff the rice gently with a fork and mound it onto a serving platter. Top with the reserved caramelized onions, arrange the fish portions over the rice, and finish with toasted pine nuts and parsley; serve the tahini sauce alongside for drizzling.