Roasted Grouper Sayyadieh recipe by Chef Hussein Hadid TF hard copy 2020


Serves 12 | Preparation time 45 mins | Cooking time 2 hrs 15 mins

For the fish stock
• 2 L fish stock
• 4 large yellow onions sliced
• 3 bay leaves
• 1 clove garlic, cut lengthwise
• Frying oil for frying onions

For the rice
• 1L fish stock
• 1000 g Egyptian rice
• 2 cloves garlic
• 2 fresh bay leafs
• 1 lemon peel
• 2 tbsp ground cumin
• 400 ml dry white wine
• 200 g butter
• 100 ml olive oil
• Salt and pepper taste

For the roasted grouper
• 12 x 200 g pieces of grouper with skin
• 200 ml vegetable oil
• Salt and pepper
• Lemon and lime zest to garnish

For the taratour sauce
• 3 cloves garlic crushed and chopped
• 1 L tahini
• 2 cups lemon juice
• 4 cups water/fish stock
• 500 g tomatoes diced
• 0.5 bunch parsley chopped
• 5 tbsp toasted pine nuts
• Salt and pepper to taste

For the brown sauce
• 100 ml olive oil
• 2 L fish stock
• Pinch black peppercorns
• 3 bay leaves
• 1 clove garlic cut lengthwise
• 2 tbsp cumin powder
• 1 tbsp cumin seeds
• 250 ml lemon juice
• Arrow root or cornstarch to thicken
• Salt and pepper for seasoning


Brown sayyadieh fish stock
1. Boil the fish stock and simmer.
2. In a frying pan, fry the sliced onions gently until they become very dark in colour but do not let them burn.
3. Strain and place the brown onions in the fish stock.
4. Repeat the process with the remaining onions.
5. Gently simmer for an hour until the stock is dark brown.
6. Strain the fish stock, cool and use as required.

Taratour sauce with tomato, parsley & pine nuts
1. In a blender, add all liquid ingredients, tahini, lemon juice and stock together and blend.
2. Add the chopped tomato, chopped parsley and pine nuts.
3. Season with salt and pepper.

Brown Egyptian sayyadieh rice
1. Bring the fish stock to the boil and simmer.
2. Place the olive oil in a pot and add the Egyptian rice. Sauté with garlic, bay leaf, lemon peel and the ground cumin.
3. Deglaze with wine until it evaporates.
4. Add the fish stock. Mix and stir well.
5. Season with salt and white pepper.
6. Cook until the stock evaporates.
7. Taste and check seasoning.

Brown sayyadieh sauce
1. Heat olive oil in a saucepan and add the black peppercorns, bay leaf, garlic and cumin seeds.
2. Add the brown fish stock and boil until the fish stock is reduced by half.
3. Add cumin and lemon juice.
4. Taste for seasoning.
5. Adjust the thickness with arrow root or corn starch.
6. Strain and place aside.

Roasted grouper
1. Pre heat oven to 200°C.
2. Season the fish well on both sides.
3. In a sauté pan, gently fry the fish skin-side down, until they are lightly browned and place in the oven.
4. Cook for 5 minutes or until water begins to release from the fish.
5. Remove and place on a paper towel.

To Serve
1. Place the brown sayyadieh sauce on the bottom of the plate.
2. Add the sayyadieh rice in the middle.
3. Gently place the fish on top of the rice.
4. Garnish with lemon and lime zest.


Chateau Musar Rosé 2017
Offers a satisfying richness and refreshing
saline minerality. Ideal as an aperitif or
with seafood, charcuterie and mature


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