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Photography By : Arabica Bar & Kitchen
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Sayadieh Royale

Dishes Created By

Sayadieh is a dish made using cumin dusted pan-fried hake, fragrant rice and caramelised onions, drizzled in a tahini sauce. Head to https://shop.arabicafoodandspice.com/collections/cookery-classes for more recipes!

  • Serves Four



  • 4 x 150g portions hake fillet (ask your fishmonger to pin bone)
  • Sea salt, to season
  • 2 tbsp. rapeseed oil
  • Pinch ground cumin

Black onion rice

  • 400g basmati rice, rinsed
  • 1 tbsp. rapeseed oil
  • 100g onion, finely sliced
  • 800g fish stock
  • ½ tsp. Sea salt
  • ¼ tsp. ground cumin
  • ¼ tsp. black pepper

Tahini sauce

  • 20ml rapeseed oil
  • 30g of green peppers, finely diced
  • 30g of red peppers, finely diced
  • ½ carrot, finely diced
  • ½ yellow onion, finely sliced
  • 100g tahini
  • 150g water
  • 50ml lemon juice
  • ¼ tsp. Sea salt
  • 2 tbsp. chopped coriander


  • Olive oil
  • Fresh pea shoots ( optional)
  • Crispy onions ( either home made or buy from Chinese supermarket)
  • Pine nuts, toasted
  • 1 lemon, quartered

Cooking Instructions

  1. To make the sauce:
  2. Heat the rapeseed oil in a sauce pan over a medium heat. Add the finely sliced onions and sweat until soft and translucent. Add the finely diced peppers and carrot and cook for a further 5 minutes.
  3. Meanwhile, in a separate mixing bowl, add the tahini and lemon juice. Stir until the mixture clots, then slowly begin to drizzle the water, whisking vigorously to work out any lumps until the sauce is the consistency of double cream.
  4. Once the carrots have softened, add the tahini sauce and warm through. If the sauce is too thick add a little more water, check the seasoning and adjust with a twist more salt or and lemon juice. Take the pan off the heat and keep warm.
  5. Stir in the chopped coriander just before serving
  6. To make the rice:
  7. Pour the rapeseed oil into a medium sized saucepan. Add the onions and cook over a medium heat until they soften and become translucent. At this point turn up the heat slightly and continue to cook until they begin to darken. This process might take 20-30 minutes but it’s important to be patient and allow the onions the time to blacken slowly as as they’ll impart a deep flavour to the finished rice element of this dish.
  8. Once the onions are a dark brown / black, add the washed rice, cumin, salt and black pepper and ladle in the hot fish stock.
  9. Stir the rice so it doesn’t stick to the bottom and bring to the boil. When the liquid is boiling turn the heat down to its lowest setting. Place a tight lid on the pan and leave it to cook for 20-25 minutes, or until the grains are soft and all the stock has been absorbed.
  10. To cook the fish:
  11. Using a heavy based frying pan over a high heat and add the oil and season the fish with sea salt and ground cumin.
  12. Cook the hake skin side down, pressing the fish down gently with fish spatula to stop it curling. Cook for 3-4 minutes or until the skin crisps. Gently turn the fish and cook for a further 1-2 minutes or until the internal temperature reads 63 Degrees Celsius on a probe thermometer.
  13. To serve:
  14. Divide the rice between 4 warm plates.
  15. Spoon over the tahini sauce, drizzle with a little olive oil, generously sprinkle with crispy onions, toasted pine nuts, a few pea shoots and finish with a wedge of lemon.

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