Fish Sayadieh – Easy To Make Arabic Spiced Pan Fried Fish

This Arabic Spiced Pan-Fried Fish with Lemon Butter Sauce recipe is a delightful dish that draws inspiration from the traditional Fish Sayadieh recipe but adds a unique twist to create a burst of flavours that will tantalise your taste buds. Prepared with tender sea bream or red snapper fillets, this dish is coated in a fragrant blend of spices, including turmeric, cumin, coriander, and garlic powder, giving it a rich and aromatic profile.

To start, you’ll create a flavourful coating by mixing flour, salt, pepper, turmeric, paprika, and saffron on a shallow plate. Heat a pan over medium heat and melt a combination of butter and vegetable oil. Season the fish fillets with salt, then coat them thoroughly in the flour mixture. Fry the coated fish until it achieves a beautiful golden brown colour on both sides, creating a crispy exterior while keeping the fish tender and moist inside. Once cooked to perfection, remove the fish from the pan and set it aside momentarily.

This fish is then topped with a beautiful lemon butter sauce to take this dish to the next level. Squeeze fresh lemon juice and discard any seeds. In the same pan used to fry the fish, remove excess oil, and combine the lemon juice, butter, and saffron, infusing the sauce with a tangy, buttery goodness. Season the sauce with salt and pepper to enhance the flavours further.

To bring everything together, pour the luscious lemon butter sauce generously over the cooked fish, allowing it to seep into every crevice, enriching the taste and adding a velvety texture. For an extra touch of freshness, garnish the dish with a handful of vibrant herbs like parsley or coriander, adding a burst of colour and aroma. The final result is a visually appealing and delectable dish ready to be enjoyed immediately.

For a complete and well-balanced meal, serve the Arabic Spiced Pan-Fried Fish with Sayadieh rice, a traditional rice dish, Tarator salad, a tahini-based salad with its creamy and nutty flavours, and a vibrant purslane salad that adds a fresh and crisp element to the meal. This recipe promises to transport your taste buds to the flavours of the Middle East, offering a delightful culinary experience you will remember.

Basic Ingredients for Fish Sayadieh

Fish:

Sea-Bream/Red Snapper Fillet: These tender and delicate fish fillets serve as the star of the dish, providing a mild and succulent taste. The fillets are de-boned and skinless, making them easy to cook and enjoy.

Flour: The flour acts as a coating for the fish, helping to achieve a crispy and golden brown exterior when fried. It also helps to seal in the moisture and flavours of the fish while adding a subtle thickness to the sauce.

Turmeric Powder: Turmeric is a vibrant yellow spice known for its earthy and slightly bitter flavour. It adds a warm and aromatic note to the dish while providing a beautiful golden colour to the fish.

Cumin Powder: Cumin is a popular spice in Middle Eastern cuisine, known for its distinctive warm and slightly smoky flavour. It enhances the overall aroma and adds depth to the dish.

Coriander Powder: Coriander powder comes from ground coriander seeds, bringing a citrusy and slightly floral flavour to the recipe. It complements the other spices and adds a fragrant touch.

Garlic Powder: Garlic powder infuses the dish with a rich and savoury taste. It provides a convenient way to incorporate garlic flavour without the hassle of peeling and mincing fresh garlic cloves.

Salt and Pepper: These common seasonings are used to enhance the overall taste of the dish, balancing the flavours and bringing out the natural essence of the ingredients.

Olive Oil: Olive oil is used for frying the fish, providing a subtle fruity flavour and a smooth texture. It also adds a touch of richness to the sauce.

Lemon Juice: Freshly squeezed lemon juice offers a tangy and refreshing element to the dish. It brightens the flavours, cuts through richness, and adds a delightful acidity.

Butter: Butter brings a luscious and creamy component to the lemon butter sauce. It adds richness and depth of flavour, creating a velvety texture that coats the fish beautifully.

Saffron: Saffron is a highly prized spice known for its unique flavour and vibrant golden colour. It infuses the sauce with a subtle floral and slightly sweet taste and a visually appealing hue.

Fresh Coriander: Fresh coriander, or cilantro, is garnished. Its bright, herbaceous flavour complements the spices in the dish and adds a touch of freshness to the presentation.

Preparation Tips for Fish Sayadieh

• To ensure successful preparation of the Arabic Spiced Pan Fish with Lemon Butter Sauce, here are some helpful tips to keep in mind:
  • Quality Fish: Choose fresh and high-quality fish fillets for the best flavour and texture. Look for fillets that are firm, moist, and have a mild scent of the sea. If possible, buy the fish on the day you plan to cook it.
  • Proper Seasoning: Make sure to season the fish fillets with salt before coating them with the flour mixture. This will enhance the overall taste and ensure that the flavours penetrate the fish as it cooks.
  • Coating Technique: When coating the fish fillets with the flour mixture, press the mixture firmly onto the fillets to ensure an even and well-adhered coating. Shake off any excess flour before frying to prevent clumping and achieve a crispy texture.
  • Temperature and Cooking Time: Heat the pan over medium heat before adding the butter and oil for frying. This allows the fish to cook evenly and prevents the coating from burning. Fry the fish until it turns a golden brown colour on both sides. Cooking time will vary depending on the thickness of the fillets, but it is generally a few minutes per side.
  • Lemon Butter Sauce: Use fresh lemon juice for the sauce to achieve the best flavour. Adjust the amount of lemon juice according to your taste preferences. When combining the lemon juice, butter, and saffron in the pan, stir gently to ensure they blend well and create a smooth sauce.
  • Serving and Garnishing: Serve the pan-fried fish immediately after pouring the lemon butter sauce over it to enjoy it at its best. Garnish the dish with fresh herbs, such as parsley or coriander, just before serving to add a pop of color and freshness. Accompaniments: Consider serving the dish with traditional Sayadieh rice, Tarator salad (a tahini-based salad), and a vibrant purslane salad. These side dishes will complement the flavors of the fish and create a well-rounded meal.

Serving Tips for Fish Sayadieh

• Plating Presentation: Arrange the pan-fried fish fillets on a serving platter or individual plates in an appealing manner. Consider overlapping the fillets slightly for an elegant and visually pleasing presentation.
• Sauce Drizzle: Pour the luscious lemon butter sauce generously over the cooked fish, allowing it to cascade down the fillets. The sauce adds a beautiful sheen and imparts a burst of flavour to each bite. If desired, you can reserve a small amount of the sauce to serve on the side for those who want an extra drizzle.
• Garnish with Fresh Herbs: Just before serving, sprinkle the dish with a handful of freshly chopped herbs like parsley, coriander, or dill. The vibrant green colours and aromatic aromas of the herbs will add freshness and appeal to the dish.
• Accompaniments: Serve the Arabic Spiced Pan Fish alongside complementary side dishes. The traditional pairing includes Sayadieh rice, which is flavoured with spices and usually topped with fried onions and toasted nuts. Tarator salad, a tahini-based salad with flavours of garlic and lemon, is another great option. Additionally, a vibrant purslane salad dressed with a light vinaigrette can add a refreshing element to the meal.
• Warm Bread or Pita: Consider serving warm bread or pita on the side. It allows your guests to enjoy the delicious sauce by dipping or scooping it up, making for a delightful and interactive dining experience.
• Family-Style Sharing: If you prefer a more communal dining experience, place the pan-fried fish on a large platter at the centre of the table, accompanied by the side dishes and bread. This allows everyone to help themselves and create their own plates, fostering a convivial atmosphere.
• Timing: Serve the dish immediately after preparation to enjoy the fish while it is still crispy on the outside and tender on the inside. The flavours and textures are best experienced when the dish is fresh and hot.