Depending on where you are in the Middle East, “Sayadiyeh” can mean a few different things. Usually, it refers to fish served with brown rice caramelized with burnt onions. But this version—sometimes called Red Sayadiyeh or just fish in tomato sauce—is the one I grew up seeing more often at family lunches because it’s a bit more forgiving to cook.
It relies heavily on warm spices like cinnamon and cloves, which might sound strange for fish if you’re used to just lemon and butter, but it works beautifully with the acidity of the tomatoes. I suggest using fish steaks (bone-in rings) rather than delicate fillets. The bone keeps the meat juicy during the fry, and honestly, picking the meat off the bone is half the fun of eating this. Just be warned: your kitchen will smell like a spice market for a few hours.
Ingredients
The Fish & Coating
- 2.2 lbs firm white fish (I use Kingfish steaks or Cod loins; skin-on holds together best)
- 1 cup all-purpose flour
- Oil for deep frying (vegetable or sunflower)
- Spice Mix for Flour: ½ tsp cloves, ½ tsp cinnamon, 1 tsp ground coriander, 1 tsp turmeric, 1 tsp ginger, 1 tsp cardamom.
- Salt and black pepper
The Red Sauce
- 4 tbsp olive oil
- 3 large onions, sliced into thin wings (don’t skimp on these)
- 3 garlic cloves, minced
- 2 tomatoes, diced
- 1 cup tomato juice (or tomato sauce/purée)
- 1 cup fish stock (chicken stock works in a pinch)
- 2 tbsp tomato paste
- 1 tbsp mixed spices (or a mix of cumin and coriander)
Instructions
- Prep the Fish: Wash your fish and dry it very well. If the fish is wet, the flour clumps up and falls off in the oil.
- Spiced Flour: Whisk the flour with all the ground spices (cloves, cinnamon, turmeric, etc.) plus salt and pepper. This is where the flavor comes from, so don’t be shy with the seasoning.
- Coat and Fry: Dip the fish pieces into the flour, shake off the extra, and fry in hot oil. You want a dark golden crust. Once cooked, set them on paper towels to drain. Do not cover them, or they will steam and get soggy.
- Start the Sauce: In a large skillet, heat the olive oil. Add the sliced onions. Cook them over medium heat until they are soft and golden. You aren’t looking for burnt onions here, just sweet and translucent. Add the garlic at the end so it doesn’t burn.
- Simmer: Add the diced tomatoes, tomato juice, stock, and tomato paste. Stir in the tablespoon of mixed spices. Bring it to a bubble, then turn the heat down low.
- Thicken: Let the sauce simmer uncovered for about 15 minutes. You want the water to evaporate so you’re left with a velvety, thick gravy.
- Serve: You can either put the fish into the sauce to warm up for a minute (the crust will soften) or, as I prefer, spread the sauce on a platter and place the crispy fish on top to keep the texture contrast.
Why You’ll Love This Recipe
- Warm Flavors: The cinnamon and cloves cut through the “fishy” smell and taste, making this palatable even for people who aren’t huge seafood fans.
- Texture: The contrast between the crispy flour coating and the soft, stewed onions in the sauce is excellent.
- Forgiving: Unlike baking fish where 2 minutes too long ruins it, the heavy sauce moistens the fish even if you slightly over-fry it.
Chef’s Tips for Perfection
- The Fish Cut: The recipe mentions “rings,” which refers to cross-section steaks of large fish. These hold up much better to frying and saucing than thin fillets, which might break apart.
- Ground Coriander: The ingredient list calls for “ground cilantro.” In the US, this is usually sold as Ground Coriander (the seed of the cilantro plant). It has a citrusy, nutty flavor compared to the soapy taste of the fresh leaves.
- Stock Choice: If you have fish heads or bones, boil them quickly to make a fresh stock for the sauce. It makes a massive difference compared to using water or chicken stock.
Storage and Reheating
This dish keeps well in the fridge for about 2 days. The flour coating will get soft as it sits in the sauce or humidity of the container. To reheat, I usually put it in the oven at 350°F covered with foil so it steams through without drying out the fish meat further.
Nutritional Notes
This is a protein-heavy meal, but the frying adds significant calories. To lighten it up, you can air-fry the flour-coated fish, though the crust won’t be quite as golden. Serve with white rice or bread to soak up the sauce.
(Crispy Fish in Tomato Sauce – Ready in 55 Mins)
