INGREDIENTS

Light Fish Siadeah with

  • Fish ingredients:
  • 750 g white fish fillets
  • ½ teaspoon ground black pepper
  • 1 tablespoon olive oil
  • For the rice:
  • 4 medium or 600 g onions
  • 1 tablespoon olive oil
  • 3 cloves crushed garlic
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon dried lime powder
  • 1 teaspoon ground black pepper
  • 3 cups or 750 ml water
  • 2 cubes MAGGI Less Salt Chicken Stock
  • 4 whole cardamom pods
  • 2 cups or 400 g basmati rice
NUTRITIONAL INFORMATION

Light Fish Siadeah with

  • Energy 455 (Kcal)
  • Protein 31 (g)
  • Carbohydrate 68 (g)
  • Total Fat 6.4 (g)
HOW TO PREPARE

Light Fish Siadeah with

1
Season fish fillets with black pepper and olive oil. Cover and set aside.
2
Place onions in an oven dish, bake in 200°C hot oven for 45 minutes or until onions are baked. Remove from oven and peel them then chop.
3
Warm olive oil in large saucepan, cook garlic with stirring for 1 minute. Add onions and all the spices and stir for 2 minutes.
4
Add water and MAGGI Less Salt Chicken Stock cubes, bring to boil and simmer for 4- 5 minutes. Place the liquid in a blender, blend for 2-3 minutes until smooth.
5
Return liquid to pot, add cardamom pods and rice. Bring to boil and cook while covered over low heat for 25 minutes or until rice is cooked.
6
Meanwhile bake in a hot oven or grill the fish fillets until golden brown.
7
Place the cooked rice over a large serving dish. Arrange the fish cutlets over the rice and garnish with oven toasted pine seeds and sliced fresh lemon.
REVIEWS

Light Fish Siadeah with

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