Sayadiyah Eskandarani (Alexandria Caramelized-Onion Cumin Fish & Rice Bake) – Authentic Egypt Recipe
From Alexandria’s Mediterranean harbor: flaky fish baked over cumin-and-onion infused rice.
- Country of Origin
- 🇪🇬 Egypt (North Africa, Africa)
- Dietary Profile
- pescatarian
- Prep Time
- 20 min
- Cook Time
- 30 min
- Difficulty
- Medium
- Signature Staples
- Sea bass or snapper fillets, Mahogany caramelized-onion rice, Baked tomato-pepper slices, Toasted cumin, Coriander
Ingredients for Sayadiyah Eskandarani (Alexandria Caramelized-Onion Cumin Fish & Rice Bake) (4 Servings)
- 1.25 lbs (or 2.5 cups) sea bass or snapper fillets, prepped into bite-sized pieces
- 1.5 cups mahogany caramelized-onion rice, washed and trimmed
- 1 cup baked tomato-pepper slices
- 1 medium onion and 3 cloves garlic, finely minced with toasted cumin
- 1.5 tbsp traditional Egypt seasoning (coriander, cinnamon pinch, garlic, lemon juice)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Preheat oven to 390°F (200°C) and lightly oil an ovenproof skillet or baking dish.
- In a skillet over medium heat, sauté onion, garlic, toasted cumin, and coriander, cinnamon pinch, garlic, lemon juice for 3 minutes until fragrant.
- Combine sea bass or snapper fillets and mahogany caramelized-onion rice with the sautéed aromatics and layer evenly into the baking dish.
- Top with baked tomato-pepper slices and bake uncovered for 25–30 minutes until bubbling and golden brown on top.
- Let rest 5 minutes before serving warm at the table.