INGREDIENTS

Fish Siadeah with

  • 4 tablespoons olive oil
  • 1 kg white fish fillets
  • 3 medium onions or 450 g, chopped
  • 75 g or ½ cup pine seeds
  • 2 cups long grain white rice or 400 g
  • 2.5 teaspoons ground cumin
  • 0.5 teaspoon ground cinnamon
  • 875 ml or 3½ cups water
  • 2 tablespoons lemon juice
  • 3 cubes MAGGI Chicken Stock
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NUTRITIONAL INFORMATION

Fish Siadeah with

Source: https://www.maggime.com/en/recipes/fish-siadeah/9502

  • Energy 717 (Kcal)
  • Protein 47 (g)
  • Carbohydrate 78 (g)
  • Total Fat 23 (g)
HOW TO PREPARE

Fish Siadeah with

1
Heat oil in a large nonstick pot; fry the fish fillets on both sides until golden brown. Remove and set aside.
2
Add onions and pine seeds to the pot, stir over medium heat for 10 minutes or until onions is dark brown but not burnt.
3
Add rice, cumin powder, cinnamon powder and stir for a minute. Add water, lemon juice, MAGGI Chicken Stock cubes and bring to boil.
4
Carefully place the fish fillets in the pot over the rice, cover the pot and cook over low heat for 25 minutes or until the rice is cooked.
5
Gently remove the fish fillet, place the rice on a serving dish and place the fish fillets over the rice.
6
Garnish with fried onions, fried pine seeds and lemon wedges.
REVIEWS

Fish Siadeah with

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