Name: Alexandrian Fish with Caramelized Onion Rice
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Egyptian
Ingredients: 4 skinless white fish fillets such as sea bass or sea bream (about 6 oz / 170 g each); 4 cups water; 1 small onion, quartered; 2 bay leaves; 5 whole black peppercorns; 1 teaspoon salt; 3 large yellow onions, halved and thinly sliced (about 4 cups); 3 tablespoons vegetable oil; 3 garlic cloves, minced; 1 1/2 cups Egyptian or basmati rice, rinsed and drained; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon ground turmeric; 1/4 teaspoon ground cinnamon; 2 1/2 cups strained fish stock (from above); 3 tablespoons toasted pine nuts; 2 tablespoons chopped fresh parsley

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A fragrant coastal dish from Alexandria, Egypt, where tender white fish is layered over deeply caramelized onions and basmati rice simmered in a spiced fish stock. Warm notes of cumin, coriander, and cinnamon mingle with the sweetness of slow-cooked onions for a soulful one-pot meal.

Prep Time20 mins

Cook Time45 mins

Total Time65 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

540 kcalCalories
18 gFat
3 gSaturated Fat
62 gCarbs
4 gFiber
9 gSugar
34 gProtein
720 mgSodium
610 mgPotassium
90 mgCalcium
3 mgIron
9 mgVitamin C
35 mcgVitamin A

Ingredients

For the fish and stock

4 skinless white fish fillets such as sea bass or sea bream (about 6 oz / 170 g each)
4 cups water
1 small onion, quartered
2 bay leaves
5 whole black peppercorns
1 teaspoon salt

For the caramelized onions and rice

3 large yellow onions, halved and thinly sliced (about 4 cups)
3 tablespoons vegetable oil
3 garlic cloves, minced
1 1/2 cups Egyptian or basmati rice, rinsed and drained
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
2 1/2 cups strained fish stock (from above)
3 tablespoons toasted pine nuts
2 tablespoons chopped fresh parsley

Directions

Make the fish stock: combine water, quartered onion, bay leaves, peppercorns, and salt in a pot; simmer gently for 15 minutes to infuse, then strain and keep warm.
Caramelize the onions: heat oil in a wide heavy pot over medium heat, add the sliced onions, and cook slowly for 18-20 minutes, stirring often, until deeply golden brown and jammy. Remove half and set aside for garnish.
Stir the minced garlic, cumin, coriander, turmeric, and cinnamon into the remaining onions and cook for 1 minute until fragrant.
Add the rinsed rice to the pot and stir for 2 minutes so the grains coat in the spiced onion mixture, then pour in the warm fish stock and bring to a boil.
Reduce heat to the lowest setting, cover tightly, and cook for 15 minutes without lifting the lid until the rice is nearly tender and most liquid is absorbed.
Season the fish fillets lightly with salt and cumin, then nestle them into the rice, cover, and steam for 8-10 minutes until the fish flakes easily with a fork.
Turn off the heat and let the pot rest, covered, for 10 minutes to finish steaming the rice and keep the fish moist.
Spoon the rice onto a platter, place the fish on top, and scatter the reserved caramelized onions, toasted pine nuts, and parsley over everything before serving.

Cook’s Notes

Choose a firm, flaky white fish like sea bass, sea bream, or cod so the fillets hold their shape during steaming.
Patience is key for the onions: cook them low and slow until they turn a deep mahogany color, since this sweetness is the soul of the dish.
Always rinse the rice until the water runs clear to remove surface starch and keep the grains separate.
Toasting the pine nuts in a dry pan for 1-2 minutes brings out a buttery depth that lifts the whole plate.
If the rice looks dry before the fish is added, splash in 2-3 more tablespoons of warm stock to keep it moist.