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Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
What you'll need
Oil | Salt | Black pepper | Cooking pot | Measuring jug | Chopping board | Knife | Strainer | Small bowl
Cooking Instructions
Ingredients
Step 5 : Make the Sauce
In another bowl, mix yoghurt with the remaining lemon juice and most of the chopped coriander leaves. Season with salt and pepper to taste.
180 g Basmati Rice
120 g Red Onion
10 g Garlic
7 g Coriander Leaves
120 g Fresh Lemon
400 ml Water for Rice
1 g Bay Leaves
1 g Cinnamon Stick
1 g Dry Lemon
8 g Homemade Sayadieh Spice
320 g Seabass Fillet
2 g Fish Masala
1 g Cumin Powder
150 g Greek Yoghurt
15 g Almond whole
Allergens
Step 1 : Prep the Ingredients
Peel and finely chop the garlic and onion. Finely chop coriander leaves, including the soft stems. Cut a lemon in half and squeeze out its juice, reserving it for later use.
Nutritional Information
Energy (kJ/kcal)
670
Protein (g)
47
Carbohydrates (g)
90
Fibers (g)
6
Sugar
6
Fats (g)
16
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The nutritional information provided is only for ingredients supplied by COOKFRESH.
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Please note that the total nutritional values will vary based on the cooking process and any additional ingredients you add at home.
Step 3 : Marinate the Fish
In a separate bowl, combine cumin powder, fish masala, minced garlic, salt, black pepper, lemon juice, and olive oil. Ensuring it's well-marinated.
Step 2 : Cook the Rice
Wash and rinse the rice, heat a pot over medium heat and add oil. Sauté the garlic and onion, then add the homemade sayadieh spice to the mix, then the rice. Stir the rice with spices. Pour in water, and season with salt. Add a cinnamon stick, a dry lemon, and a bay leaf. Cook uncovered for 1-3 minutes, then cover, reduce the heat to low, and let it simmer for 12 minutes.
Step 4 : Pan-fry the Fish
Place a non-stick pan over medium heat. Once hot, place the seabass skin-side down, and cook for 3 minutes on each side.
Step 6 : Serve and Enjoy!
Allocate the cooked rice onto plates, garnishing it with almond nuts and coriander leaves. Place the pan-fried fish on top of the rice. Drizzle the prepared yoghurt sauce over the fish.
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