SAYYADIYAT SAMAK
SAUDI ARABIA
This is the Saudi version of sayadiyeh, a classic Lebanese dish, but made with hamour, which is the most popular fish in the Gulf. The Lebanese version is quite different, both in look (brown from the caramelized onion broth) and in flavor. The different spicing and the tamarind sauce for the Saudi version give an interesting tart flavor to the dish. Make sure you ask your fishmonger to give you heads for your stock. Using them will make the stock so much tastier. Fish heads are usually discarded in the West so you should be able to get them for free.
SERVES 6 TO 8
FOR THE FISH STOCK
¼ cup (60 ml) vegetable oil
4 medium onions (1 pound 5 ounces/600 g total), finely chopped
3 cloves garlic, minced to a fine paste
1 medium tomato (3½ ounces/100 g), quartered
2 fish heads
4 green cardamom pods
4 whole cloves
1 cinnamon stick
½ teaspoon ground cumin
½ teaspoon finely ground black pepper
Sea salt
FOR THE TAMARIND SAUCE
About 1 cup (200 g) seedless tamarind paste, soaked for 30 minutes in 1½ cups (375 ml) hot water
½ teaspoon ground coriander
½ teaspoon finely ground black pepper
Sea salt
1 tablespoon finely chopped cilantro
FOR THE “RISOTTO”
2½ cups (500 g) basmati rice, soaked for 1 hour in lightly salted water
2 tablespoons tomato paste
TO FINISH
3 pounds 5 ounces (1.5 kg) white fish steaks
Sea salt and finely ground black pepper
Vegetable oil, for pan-frying the fish
½ cup (75 g) blanched almonds, toasted in a hot oven for 7 minutes, for garnish
1. To make the fish stock: Heat the oil in a large skillet over medium heat. Add the onions and cook, stirring regularly, until the onions are caramelized and have turned golden brown, about 10 minutes. Add the garlic and stir for a minute or so. Transfer to a food processor. Add the tomato and blend until smooth.
2. Transfer the tomato-onion puree to a saucepan. Add the fish heads, 4 cups (1 liter) water, whole spices, cumin, pepper, and salt to taste. Bring to a boil over medium heat, then reduce the heat to medium-low and simmer for 30 minutes, until the stock has reduced by a quarter. Take off the heat. Discard the fish heads and strain the stock into a clean pot.
3. To make the tamarind sauce: Mash the tamarind paste in the water, then push through a sieve set over a bowl, pressing on the pulp to extract as much tamarind sauce as possible. Add the coriander, pepper, salt to taste, and cilantro. Mix well.
4. To make the “risotto”: Drain the rice and add to the pot of stock. Add the tomato paste and bring to a boil over medium heat. Reduce the heat to medium-low and let simmer for 10 minutes, or until the rice is done and has completely absorbed the liquid. Wrap the lid with a clean kitchen towel and replace over the pot. Let steam over very low heat for 10 more minutes.
5. To finish: While the rice is cooking, season the fish steaks with salt and pepper to taste. Pour enough oil to cover the bottom of a large skillet and place over medium-high heat until the pan is very hot. Slide the fish in skin side down and fry for 2 to 3 minutes, until the skin is crisp and golden. Flip and fry on the other side for another 2 to 3 minutes, until the fish steaks are just done. If the fish steaks don’t fit in the pan at once, you may have to cook them in two batches. In that case, between batches wipe the pan clean and add a little more oil.
6. Transfer the rice to a serving platter. Arrange the cooked fish steaks over the rice. Garnish with the toasted almonds and serve immediately with the tamarind sauce.