Rice Dish · Fisherman's Recipe
Sayadeya (Fisherman's Rice)
Photo: Mohamed kamal 1984 / Wikimedia Commons · CC BY-SA 4.0
The rice is simmered entirely in fish stock and deeply caramelized onions instead of water, so the grains taste of the catch before any fish is even added.
Whole grilled or pan-seared mullet or grouper is served over rice that's been simmered in a dark, slow-cooked fish and onion stock until golden-brown. Alexandria's harborside cookshops build the dish around whatever the boats brought in that morning.
Why it's made this way: The name comes from sayyad, Arabic for fisherman, reflecting the dish's roots as a way for Alexandria's fishing families to stretch the day's catch with cheap rice and onions.
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