Ingredients with Measurements:
- 1 lb. white fish fillets (such as cod or haddock)
- 1 cup fine bulgur wheat
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1 tsp. paprika
- 1 tsp. turmeric
- 1/2 tsp. cinnamon
- 1/4 tsp. cayenne pepper
- 2 cups fish or vegetable stock
- 1/4 cup olive oil
- Salt and pepper to taste
- Lemon wedges for serving
Special equipment needed:
- Large pot with lid
- Large skillet with lid
Step-by-step instructions:
1. Rinse the bulgur wheat in cold water and drain. Set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic and all the spices to the skillet. Sauté for another minute until fragrant.
4. Add the rinsed bulgur wheat to the skillet and stir to coat with the spice mixture.
5. Pour in the fish or vegetable stock and bring to a boil. Reduce the heat to low, cover the skillet with a lid, and simmer for 15-20 minutes until the bulgur is tender and the liquid is absorbed.
6. While the bulgur is cooking, season the fish fillets with salt and pepper. In a large pot, bring enough water to cover the fish to a boil.
7. Add the fish fillets to the boiling water and cook for 5-7 minutes until cooked through. Drain the fish and set aside.
8. To serve, spoon the bulgur onto a large platter. Arrange the cooked fish fillets on top of the bulgur. Serve with lemon wedges on the side.
- Time:
Preparation time: 10 minutes
- Cooking time: 30-35 minutes
Temperature:
- Skillet: Medium heat
- Pot: Boiling water
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 380
- Fat: 16g
- Carbohydrates: 31g
- Protein: 28g
Substitutions for ingredients:
- White fish fillets: Any firm white fish such as tilapia or halibut can be used.
- Fine bulgur wheat: Medium or coarse bulgur can be used but will require longer cooking time.
- Fish or vegetable stock: Chicken or beef stock can be used if preferred.
Variations:
- Add chopped tomatoes or bell peppers to the bulgur for extra flavor and color.
- Use quinoa or rice instead of bulgur for a different texture.
- Add chopped fresh herbs such as parsley or cilantro to the bulgur for extra freshness.
Tips and tricks:
- Make sure to rinse the bulgur thoroughly to remove any dirt or debris.
- Season the fish fillets generously with salt and pepper for extra flavor.
- Use a fork to fluff the bulgur after cooking to separate the grains.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the leftovers in a microwave-safe dish and microwave on high for 1-2 minutes until heated through.
Presentation ideas:
- Serve the Sayadieh with Bulgur on a large platter for a family-style meal.
- Garnish with chopped fresh herbs or a sprinkle of paprika for extra color.
Pairings:
- Serve with a side of steamed vegetables such as broccoli or green beans.
- A simple salad of mixed greens with a lemon vinaigrette would also pair well.
Suggested side dishes:
- Steamed vegetables
- Mixed green salad
Troubleshooting advice:
- If the bulgur is still too firm after the liquid has been absorbed, add a little more stock or water and continue cooking until tender.
Food safety advice:
- Make sure to cook the fish fillets to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
- Sayadieh is a traditional Lebanese fish dish that is typically made with rice. This version uses bulgur wheat instead for a healthier twist.
Flavor profiles:
- The Sayadieh with Bulgur has a warm and spicy flavor from the cumin, coriander, and paprika. The bulgur adds a nutty and slightly chewy texture, while the fish is tender and flaky.
Serving suggestions:
- Serve the Sayadieh with Bulgur family-style on a large platter for a cozy and comforting meal.
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Region: Lebanese