Main Dish # 40 Min.

EGYPTIAN FISH TRAY ( SAYADYA FISH )

A beautifully spicy Egyptian sauce packed full of flavour and spice. ...

1k silver catfish ( Bayad fish ), cut into 3 cm pieces

8 tbsp plain flour

Juice of 1 lemon

8 garlic cloves

2 teaspoon ground cumin

2 fresh green chillies, deseeded

For tomato sauce: 2 red onions, sliced

500 g tomato puree

1 stick celery, finely chopped

1 stick leek, finely chopped

Sea salt

2 tbsp olive oil

Sea salt

1 large handful fresh flat-leaf parsley, chopped

3 cups vegetable oil, to deep fry

Serves

4 people

Prep Time

20 Min.

Cook Time

40 Min.

1

Preheat the oven to 220ºC. Place the lime juice, garlic, cumin, green chillies, salt in a food processor and process until smooth.
2

Rub half of the marinade paste all over the fish pieces and set aside at room temperature for 15 minutes.
3

On a large plate and press the fish into the flour to coat on either side. Shake off any excess and set aside on a clean plate.
4

Heat oil in a deep-fryer to 170C, or in a heavy-based saucepan on medium-high. Deep-fry fish pieces from 3-4 mins, until golden and crispy. Remove and set aside.
5

Preheat oil in a large heavy metal casserole to a medium-high, fry the onions, celery and leeks until lightly golden. Add rest of the marinade paste then deglaze the pan with tomatoes puree and bring to the boil until reduced.
6

Place fish pieces, give everything a gentle stir and transfers to an oven tray and roast for 20–30 minutes or until golden.
7

Serve with parsley fresh leaves.