Sayadeya is a beloved family dish from the shores of Alexandria, made by poaching white fish and cooking rice in its broth together with caramelised onion and spices. Its soft texture and mild flavour make it an easy meal for children too.
Bring the fish fillet to a boil with the bay leaf and water, poach for 12 minutes, then strain and reserve the broth, and flake the fish into large pieces.
In the oil, cook the thinly sliced onion, stirring often, for 25 minutes until deep brown.
Set aside half the caramelised onion, then add the garlic, cumin, black pepper and rice to the rest, pour in the reserved fish broth and salt, cover and cook over low heat for 20 minutes until the rice is tender.
Scatter the reserved fish pieces and the remaining caramelised onion over the cooked rice and serve.
Be sure to strain the fish poaching liquid before adding the rice, or stray bones may end up mixed into the rice. Allergens: contains fish.
Cooking half the onion with the rice and sprinkling the other half on top gives both a deep onion flavour and a crisp texture; using it all at once loses that balance.
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